Functional

Pro p e r ti es O f
Starches

By: Rearose P. Tablatin

 Starch plays various roles in
food, a typical multi-tasker

As Thickener
,
 It thickens sauces
s
gravies, pie filling
and soups.
 r,
Sauces: sweet sou
-
lechon sauce, kare
e
kare, palabok sauc
Soups: Arroz caldo,
cream soups.
FILLING: fruit
pies, siopao
As Stabilizer
i nc r e a s e s s t a bility
 Starch l p ing
k n e s s b y h e
and thic
f o o d s r e m a i n in an
the
l si o n a n d r e t a in
em u
i c a l c h a r a c t e r i stics.
phys
 e Ret a i n er
As Moistur
 Starch retains
moisture in cake
s
fillings and candie
As Gelling agent
 Acts as gelling agent
in pudding, pie
fillings, and kakanin.
 ( N a tiv e D e li ca c ies):
KAKANIN u t ch inta,
a p in - sa p i n , k
maja blanca, s g ka.
s av a c a k e , b i b i n
cas
As Binders  Starch serves as
binder to maintain
& Filler food texture and
shape and as filler
which helps bulk
up the weight of
food.
 Flavor carriers: its ability to trap oils and fats, which
absorb flavoring substances more efficiently.

 Starches: are added to processed meats( luncheon

meats, hotdogs, sausages, etc.) as a filler, binder,
moisture, retainer and fat substitute.
 ns include:
These additional functio
v is c o sity w ith o u t the need for
stomized
 Providing specific or cu
heating
ability
 providing freeze-thaw st
 film forming properties
pplic at ion s in fo od m an ufacture
 Other a
is c o sity aids , in fr o ze n foods,
nning as v
Starches are used in ca o r en ca ps u la tion a nd low sugar
tionery flav
cereals and snack, confec ak ed p ro d ucts to slow staling.
and fo r b
and low fat formulations
 Non-food roles of starches

 Paper making industry

 Corrugated board
 Clothing industry
 Pharmaceutical industry
Thank you!