Starch is one of the essential
food ingredients in terms of sheer effectiveness of applications in today’s
food processing industry. The modified starches from different sources like
corn, potato, wheat, etc. are extensively used in various processed foods.
Modified starches offer stable viscosity along with freeze-thaw stability under
different process conditions. The modified starches have been customized to
create competitive benefit in a food product to reduce production costs, improve
product aesthetics, extend shelf life and ensure product consistency. Starches,
modified starches along with their applications find great relevance in the
fast growing food processing industry worldwide.
How Starch Is Obtained from Corn?
The maximum amount of starches all
across the world is obtained from corn. In order to get starch from corn, the crucial
thing is to particularly discharge the starches from the cell structure,
without damaging the germ, thereby gaining extracted corn starches with the smallest
amount of fat content possible.
Therefore, conventional procedures
subject the corn to around 50 hours steeping method with the inclusion of
sulfur dioxide before processing. This is required to make the corn grain
amorphous in structure while achieving perfect separation of gluten and starch.
In initial separation, this process is affected by a highly effective nozzle
separator. After the starch phase has been washed with the help of
hydrocyclones, it is dewatered and dried.
How Modified Starches and Starches Are Used in Processed Food?
Starch can be modified through chemical,
physical methods as well as the integration of both the treatments. Physical
treatment enhances water solubility while chemical modifications help in adding
functional properties. The most common chemical processes involved in starch
modification include oxidation, cross linking, acid treatment, combination and
the substitution of two or more of these methods. During the growth phase of
the plant,the advent of biotechnology has aided in starch modification. Various
amylose levels and amylopectin structure can be formed with the assistance of
biotechnology.
Tube Bundle Dryer
There are many leading
engineering company offering tailored configurations of tube bundle dryers.Tube bundle dryers are efficient corn starch
processing machine and they are extensively used to dry loose material, such as
corn fiber, corn germ, corn gluten DDGS and wheat fiber, powder, flakes, granules
and other materials devoid of too sticky ingredients in food and beverage
industry.
Some of the features of this machine
include low heat consumption, high effectiveness, a wide array of drying
materials, water evaporation and large capacity, high drying elasticity, high
automation, constant operation as well as an Intermittent operation for particular
processes.
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