CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
The Reid's <[log in to unmask]>
Date:
Thu, 20 Jan 2000 10:20:45 +1100
Content-Type:
text/plain
Parts/Attachments:
text/plain (47 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

Here is the definition for modified starch straight out of my food science
books:

'A modified starch is one that has been chemically and/or physically
modified to create suitable properties for use in the food industry.
For example - Pre-gelatinized or pasted starches have been precooked to
gelatinization then hot-roller dried.  This process results in the breakup
of the large swollen starch granules into smaller particles.  This means
that heating is not required when water is added to the dry product.  These
starches are used in convenience foods that are high in starch, such as
instant puddings and instant mashed potatoes.

Starches are also modified by a process called crossbonding.  Starch
suspensions are reacted with compounds, such as phosphorus oxychloride,
water soluble metaphosphates, epichlorohydrin, and adipic acid.  This
process strengthens the starch to produce a more viscous, less stringy
starch mixture.  The starch paste is more resistant to thinning from
stirring, the addition of acid and the high temperatures used during the
sterilization or processing of foods.  Crosslinked waxy starches are used
for thickening in frozen food products, such as fruit pie fillings and salad
dressings because of their stability in an acid medium and their lack of gel
formation.'  Foundations of Food Preparation.(1987) Freeland-Graves &
Packham, P. 269.

Since this book was written, modified starches have progressed in leaps &
bounds.  They are invaluable to the food manufacturing industry, and will
never be phased out.  Multi-national food companies, such as Unilever, have
bought modified starch manufacturing companies, so they can get exclusive
rights to their breakthrough products.  These starches are not gene modified
(for the time being), and tests have been done to ensure that the chemically
treated starches leave no residue.  In many cases the food manufacturer will
not reveal what chemicals/or process was used to modify the starch, as this
may cause it to lose its competitive edge on its rivals.

I went to a seminar run by a modified starch company in the UK, and you
would not believe what these starches can do, compared with basic corn
starch.

I can only say that it is up to you whether you omit modified starches from
your diet.  There are literally hundreds of different types of modified
CORN/maize starch alone.  Wheat is less commonly used as a modified starch.

Jean
Melbourne, Oz

ATOM RSS1 RSS2