Benders'dictionary of nutrition and food technology

448Acid-modified starch (thin boiling starch): acid treatmentreduces the viscosity of the paste (used in sugar confectionery,e.g. gum drops, jelly beans).Cross-linked starch: chains are cross-linked by phosphate oradipic diesters, to strengthen the granule and so control textureand provide heat, acid, and shear tolerance.Derivatised starch (or stabilised starch): chemical derivativessuch as ethers and esters show properties such as reducedgelatinisation in hot water and greater stability to acids andalkalis (inhibited starch); useful where food has to withstand heattreatment, as in canning or in acid foods. Further degrees oftreatment can result in starch being unaffected by boiling waterand losing its gel-forming properties.Oxidised starch: peroxide, permanganate, chlorine, etc., alterthe viscosity, clarity and stability of the paste (major use isoutside the food industry).See also starch, pregelatinised.starch, oxidized See starch, modified.starch, pregelatinised Raw starch does not form a paste withcold water and therefore requires cooking if it is to be used as athickening agent. Pregelatinised starch, mostly maize starch, hasbeen cooked and dried. Used in instant puddings, pie fillings,soup mixes, salad dressings, sugar confectionery, as binder inmeat products.starch, resistant Starch that escapes digestion in the small intestinebut can be fermented in the colon. Depending on the analyticalmethod, resistant starch may be included with dietaryfibre. Chemically it is a glucan formed when starch is heated(apparently formed after gelatinisation by spontaneous selfassociationof hydrated amylose).starch, stabilized See starch, modified.starch, thermoplastic (or destructurised) A homogeneous thermoplasticmaterial made from native starch by swelling in asolvent (plasticiser) followed by heating and an extrusionprocess; used to make biodegradable packaging films and foamtrays (to replace polystyrene foam).starch, thin boiling See starch, modified.starch, waxy Starch containing a high percentage of amylopectin;they form soft pastes rather than rigid gels when gelatinised (seegelatinisation).See also maize starch, waxy.star fruit See carambola.starter Culture of bacteria used to inoculate or start growth in afermentation, e.g. milk for cheese production, or butter todevelop the flavour.