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Chapter 11

Effects of Additives on the Properties of Starch

Blending of starch with other additives or ingredients, such as hydrocolloids and salt, is a common application in the food industry. Additives not only change the physicochemical properties of starch, but also improve the quality of starch-based products. This chapter provides an overview of recent progress in the interaction between starch and its additives. It includes the effect of additives on the properties of starch, the mechanism of the interactions between starch and additives and recent applications of additives in starch-based products.

Print publication date: 15 Oct 2015
Copyright year: 2016
Print ISBN: 978-1-84973-979-5
PDF eISBN: 978-1-78262-279-6
ePub eISBN: 978-1-78262-737-1
From the book series:
Green Chemistry Series