Structure, characteristics and

functions of food ingredients derived

from plants

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Texturizers, stabilizer, gelling agent
Polysaccharides; Native starches

• Starch obtained from cereal grains

• As texturizer in bakery products
• Thickening, gelling, moisture retention, texturization
• Native starch Extracted directly from various sources
• Chemically, starches are polysaccharides, consisting of d-glucopyranose or
anhydroglucose unit (AGU) linked together by -1,4 & -1,6 glycosidic bonds
• The polymers that are linked together by -1,4 bonds forming straight chains are
& those linked by -1,6 bonds are
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Texturizers, stabilizer, gelling agent
Polysaccharides; Native Starches
• Amylose is a linear structure, smaller than amylopectin
• Amylopectin is branched & much bigger, with molecular weight 300 times that of
amylose thermally stable & higher viscosity in water.
• The difference in the properties and functionalities of native starches from different
sources is due largely to their ratio of amylose to amylopectin
• Waxy corn has high ratio of amylopectin of almost 100%
• Tapioca, potato & rice have higher amylopectin than wheat

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Texturizers, stabilizer, gelling agent
Polysaccharides; Native Starches
• Size & shapes of starch granules also
contribute to the diverse properties of starches
• Change in viscosity when dispersed in
water, heated & cooled
• When a slurry of starch is heated, the amylose
& amylopectin gradually become hydrated -
swelling the granules causes an increase in
the viscosity of the water solvent.

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 • Retrogradation
• when amylose chains
begin to reassociate in
a parallel array
structure causing a
drop in viscosity

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Texturizers, stabilizer, gelling agent
Polysaccharides; Modified Starches
• Starches are modified chemically to allow the starch to function properly under
conditions frequently encountered during processing or storage such as high heat, high
shear, low pH, freeze/thaw and cooling.
• E.g. repasting the potato starch produced by preheating preparation increased the
viscosity by 50% compared to its native form, waxy maize starch prepared in
nanocrystals form (mild acid hydrolysis) is used as emulsifier to stabilize oil in water
emulsion
• Techniques to modified starch are includes cross-linking, substitution, acid treated,
oxidation, pregelatinization, stabilization, enzymatically modified, dextrinization.
• Most frequent modified starches are corn, tapioca, potato and waxy maize

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Texturizers, stabilizer, gelling agent
Polysaccharides; Modified Starches
• Starch functionality can be changed by physical, enzymatic, or chemical process
• Physical modification includes pregelatinization, UV-radiation, pulse electric field
treatment, superheating
• Chemical modification includes acid treatment, cross-linking, oxidation, substitution,
including esterification & etherification
• Enzymatically modifies - use enzymes.

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Texturizers, stabilizer, gelling agent
Polysaccharides; Modified Starches
• Pregelatinization is the simplest modification, by cooking or drying
• Results: Allow starch to swell & soluble in cold water & having a crispy texture,
reduce retrogradation
• Esterification:
• Acetylated starch (E1420), esterified with acetic anhydride or vinyl acetate
• Hydroxypropyl starch (E1440), etherified with propylene oxide

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Starch esterification

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Texturizers, stabilizer, gelling agent
Polysaccharides; Modified Starches
• Acid treated starch (INS1401): treated with inorganic acids
• Alkaline treated starch (INS1402): treated with inorganic alkaline
• Bleached starch (INS1403): dealt with hydrogen peroxide
• Oxidation: Oxidezed starch (E1404), treated with sodium hypochlorite

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General modification process

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 Chemical
Modification
Reactions

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 APPLICATION
BASED ON TYPES
OF
MODIFICATION

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EXAMPLE OF
MODIFIED
STARCHES
APPLICATIO
N

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