Role of native starch in the food industries


Starch is essentially a carbohydrate which is formed by the plants with the aid of glucose polymerization. The starch is extracted from the plants by various wet melting technical processes. The starch is known to possess two types of molecules which include the amylopectine and the amylose. The starch molecules are insoluble in water. However, it can be kept suspended by stirring the liquid on regular basis. However, with the increase in temperature, the water will get absorbed by the starch granules which are followed by swelling. The result is known to be a viscous desperation. This dispersed solution can result in the irreversible gel with the aid of cooling techniques. The starch is categorized of two types which include the native starch and the modified starch.

The native starch is essentially the starch in its original or the purest form. The physical and chemical properties of the same remain…

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