Chemical and Functional Properties of Food Saccharides

19 Nonnutritional
Applications of
Saccharides and
Polysaccharides
CONTENTS
© 2004 by CRC Press LLC
Piotr Tomasik
19.1 General Remarks
19.2 Application of Nonmodified Starch
19.3 Applications of Chemically Modified Starches
19.3.1 Alcoholyzed and Phenolyzed Starches and Sugar
Alcohols
19.3.2 Oxidized Starches
19.3.3 Metal Salts and Complexes
19.3.4 Ethers
19.3.5 Acetals
19.3.6 Esters
19.3.7 Halostarches
19.3.8 Aminostarches and Carbamates
19.3.9 Copolymers
References
19.1 GENERAL REMARKS
Nonnutritional applications of saccharides are discussed in Chapter 3. Polysaccharides
have attracted attention for their availability, versatility, and renewability.
Among other functions, they are considered as a source of energy. Applications of
chitin and chitosan deal mainly with nonnutritive area (see Chapter 14); any other
polysaccharides, particularly when blended with other polysaccharides or saccharides,
exhibit interesting rheological properties, making them suitable as potential
adhesives. This area of polysaccharide chemistry is now intensively studied in many
laboratories worldwide. It should be noted that dextrins and flours have also been