Ingredion Incorporated

About: Ingredion Incorporated is a company organization based out in Westchester, Illinois, United States. It is known for research contribution in the topics: Starch & Adhesive. The organization has 1442 authors who have published 1723 publications receiving 34514 citations.

Modified Starches Properties and Uses

Abstract: SECTION I: MODIFIED STARCHES-THEIR CHEMISTRY AND PROPERTIES. Converted Starches. Cross-Linked Starches. Acetylated Starch and Miscellaneous Organic Esters. Hydrox-yethylated Starches. Hydroxypropylated Starches. Phosphory-lated Starches and Miscellaneous Inorganic Esters. Cationic Starches. Succinate and Substituted Succinate Derivates of Starch. Grafted Starches. Miscellaneous Modifications. SECTION II: USES OF MODIFIED STARCHES. Food Industry. Paper Industry. Textile Industry. Corrugating and Adhesive Industries. Index.

Process for the preparation of graft copolymers of a water soluble monomer and polysaccharide employing a two-phase reaction system

Abstract: Graft copolymers of a water soluble monomer and polysaccharide are prepared employing a two-phase reaction system under controlled conditions. The resultant graft copolymers are formed at high grafting efficiency and high conversion and obtained as precipitated solid beads.

Production of very-high-amylose potato starch by inhibition of SBE A and B.

Abstract: High-amylose starch is in great demand by the starch industry for its unique functional properties. However, very few high-amylose crop varieties are commercially available. In this paper we describe the generation of very-high-amylose potato starch by genetic modification. We achieved this by simultaneously inhibiting two isoforms of starch branching enzyme to below 1% of the wild-type activities. Starch granule morphology and composition were noticeably altered. Normal, high-molecular-weight amylopectin was absent, whereas the amylose content was increased to levels comparable to the highest commercially available maize starches. In addition, the phosphorus content of the starch was increased more than fivefold. This unique starch, with its high amylose, low amylopectin, and high phosphorus levels, offers novel properties for food and industrial applications.

Starch derivatives: production and uses

Abstract: Publisher Summary This chapter discusses the starch derivatives that are produced and marketed in quantities of sufficient size to be considered as commercial scale. The term starch derivative includes the modifications that change the chemical structure of some of the D-glucopyranosyl units in the molecule. These modifications involve oxidation, esterification, or etherification. The derivatization of starch is conducted to modify the gelatinization and cooking characteristics of granular starch; to decrease the retrogradation and gelling tendencies of amylose-containing starches; to increase the water-holding capacity of starch dispersions at low temperature thereby minimizing syneresis; to enhance hydrophilic character; to impart hydrophobic properties; and/or to introduce ionic substituents. The modification of starch properties by derivatization is an important factor in the continued and increased use of starch to provide thickening, gelling, binding, adhesive, and film-forming functionality. Starches used for commercial derivatization in the United States are corn, waxy maize, tapioca, and potato. The properties, availability in large quantities, and economics are deciding factors in determining as to which starch is used for derivatization.