Modifiye Mısır Nişastası Sıcak Proses E1422 5 kg
1.121,01 TL
Category
Brand
Stock Code
056.300.41
Price
934,17 TL + VAT
Money Transfer
1.098,59 TL
(%2,00 bank transfer discount)
* Installments starting from 1.121,01 TL!
Name of Food Additive:
Modified Corn Starch Cold Process
Component List:
Modified Corn Starch
E Code:
E1422
The net amount:
5 kg
Physical Structure:
Dust
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
carriers
Starches
Name of the Source from which the Food Additive is Obtained:
sweetcorn
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex Regulation on Food Additives and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the legal regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
Keep closed in a dry and cool place.
Commercial Title and Address of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 St. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey (The origin of the main component of the food is different from the origin of the final product.)
Usage Instruction:
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into account.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
Technical information:
Starch, raw meal, or amidone is a water-insoluble, complex carbohydrate. It is used by plants to store excess glucose.
It is used in industry for making glue, paper and textiles. It is used as a thickener in the food industry, to thicken liquids in cooking. It is a tasteless and odorless powder obtained mostly from cereals and potatoes.
Chemically (CAS registration number: 9005-25-8), starch is a combination of two polymeric carbohydrates (polysaccharides) named amylose and amylopectin. Amylose consists of the splicing of glucose monomer units with alpha-1,4 linkages. Unlike amylose, amylopectin has branching, a side chain begins with an alpha-1,6 link in one of every 24-30 major glucose monomers.
Amylose is a linear molecule, but forms a helix due to the tendency of successive glucose units to be acyl. Two amylose molecules can also coil together to form a double helix. Since the inner surface of this helix is hydrophobic, the water molecules in it can easily be replaced by more hydrophobic molecules. A blue color is formed when the iodine molecules used in the starch test are arranged inside the amylose helices. Due to the hydrogen bonds formed between the amylose helices, a dense structure containing very little water is formed.
After the branching points in amylopectin, two parallel chains wrap around each other to form a double helix. Amylopectin has a bush-like shape that expands as it branches from a center. At the branching points the molecule is irregular, between the two branching points the double helices are neatly stacked to form a crystalline structure; so under the microscope these regular and irregular regions in starch grains look like growth rings.
Because of this molecular structure, amylopectin becomes helical, which allows it to be stored as starch grains. Both amylopectin and amylose are polymers of glucose, and a typical amylose polymer consists of 500-20,000 glucose molecules, and an amylopectin molecule consists of approximately one million glucose. Structurally, starch consists of interconnected, linear polymer columns. In amylopectin, the alpha-1,4-linked chains branch at regular intervals with alpha-1,6-links. The ratio of amylose to amylopectin varies in different plant species, even in different cultivars of the same species. For example, high amylose corn starch contains 85% amylose, whereas waxy corn has 99% amylopectin. The helices of amylopectin are tightly packed in most cereal starches (A-type starch), while in some plants, such as potatoes and bananas, they are more closely packed (B-type starch).
Phosphate groups on glucose in some amylopectins allow starch to absorb water more easily. In plants, starch is stored as particles containing very little water, the size of these particles varies from plant to plant.
The main function of starch in plants is to store energy. The formation of starch in plant cells takes place in organelles called plastids (chloroplast and amyloplast).
Starch is insoluble in water. It is digested by hydrolysis, and the amylase enzymes that catalyze this reaction cut the bonds between glucoses. Since animals and humans have amylase enzymes, they can digest starch. Different types of amylases break down starch in different ways. As starch breaks down, it turns into dextrin, maltose, and finally glucose. Maltose can also be digested by the enzyme maltase. Starch has a direct effect on blood sugar because of the glucose monomers it contains.
Starch types with different chain structures also show differences in water absorption capacity and cooking temperature. The gelling temperature range is 50-85 °C. For example, starches obtained from potatoes gel at 60-65 °C, while cereal starches gel at 80-85 °C. In addition, the priority of potato starch is its high viscosity and low gelation temperature, as well as the fact that the gel solution is translucent at a rate that does not affect the final product in terms of color and gloss.
Modified starch is a starch derivative and is obtained by changing some properties of starch by physical, enzymatic or chemical treatment. The reason for the modification of starch is to improve its properties and performance for different applications. Starch can be modified to make it resistant to high temperature, acid, cooling, time or freezing, its structure can be changed, its viscosity can be increased or decreased, gelatinization time can be extended or shortened.
Each of these modifications gives starch different properties and enables it to be used in different applications. These modifications provide resistance to pH, temperature, pressure and other factors during use in industrial products. Modified starches offer a wide area of use in the textile, paper and glue industry, as well as in food products such as snacks, ketchup, powdered beverages and soups, meat industry, bakery products.
Modified starch, which is used as a thickener, stabilizer or emulsifier in the food field, finds the opportunity to be used in pharmaceuticals as a dispersant, in paper coated as a binder and in other applications outside the food field. Most of the instant and ready-to-eat foods consumed today are produced by using modified starch in order to preserve the structural properties during freezing, thawing and heating.
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