Premium Modifiye Mısır Nişastası Soğuk Proses E1422 1 kg
407,17 TL
Category
Brand
Stock Code
111.308.72
Price
339,31 TL + VAT
Money Transfer
399,03 TL
(%2,00 bank transfer discount)
* Installments starting from 407,17 TL!
Name of Food Additive:
Premium Modified Corn Starch Cold Process E1422
Component List:
Modified Corn Starch
E Code:
E1422
Net Amount:
1kg
Physical Structure:
Dust
Lot Number:
For backward traceability, lot numbers of all raw materials and packaging materials are recorded.
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 additives 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 Food Additives Regulation and vertical communiqués.
When the necessary information cannot be found in the regulations and circulars, the relevant country's regulatory authorities can be consulted.
Special Storage/Use Conditions:
Keep it closed in a dry and cool place.
Commercial Name and Address of the Food Business Owner:
Smart Chemical Trade and Consulting Ltd. Co.
Produced in Ege Industrial Site Balatçık Mah. 8901/3 Street No:3/3AO Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Türkiye (The origin of the main ingredient of the food is different from the origin of the final product.)
Directions for Use:
In accordance with the Turkish Food Codex Food Additives Regulation, it should be used by taking into account the foods to which it can be added, the conditions of use, maximum quantities and restrictions included in the vertical communiqués regarding the finished product produced or planned to be produced.
If use is planned in countries other than Türkiye, the legal regulations of the relevant country should be taken into consideration.
Product performance may vary 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 conducted with minimum amounts, taking into consideration the restrictions specified in the Turkish Food Codex Food Additives Regulation.
Area of Use/Purpose of Sale:
For use in food.
Technical Information:
Starch, farin or amidon, is a water-insoluble, complex carbohydrate used by plants to store excess glucose.
It is used in industry to make glue, paper and textiles. It is used as a thickener in the food industry and to thicken liquids in cooking. It is a tasteless and odorless powder mostly obtained from cereals and potatoes.
Chemically (CAS registry number: 9005-25-8), starch is a combination of two polymeric carbohydrates (polysaccharides) called amylose and amylopectin. Amylose is composed of glucose monomer units joined end-to-end by alpha-1,4 linkages. Unlike amylose, amylopectin has branching, with a side chain starting with an alpha-1,6 linkage in one of every 24-30 glucose monomers.
Amylose is a linear molecule, but it forms a helix because of the acyl nature of the alternating glucose units. Two amylose molecules can also wrap around each other to form a double helix. Since the inner surface of this helix is hydrophobic, the water molecules within it can easily be replaced by more hydrophobic molecules. When the iodine molecules used in the starch test are lined up inside the amylose helices, a blue color is produced. The hydrogen bonds formed between the amylose helices create a dense structure that contains very little water.
After the branching points in amylopectin, two parallel chains wrap around each other to form a double helix. Amylopectin has a shape like a bush, expanding as it branches from a center. At the branching points, the molecule is irregular, and between the two branching points, the double helices are neatly stacked to form a crystalline structure; this is why, under the microscope, these regular and irregular regions in starch grains look like growth rings.
Because of this molecular structure, amylopectin has a helical shape that 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, while an amylopectin molecule consists of about a million glucose molecules. Structurally, starch consists of linear polymer columns linked together. In amylopectin, the alpha-1.4-linked chains are branched at regular intervals by alpha-1.6 linkages. The ratio of amylose to amylopectin varies in different plant species, and even in different rootstocks (cultivars) of the same species. For example, high-amylose corn starch contains 85% amylose, while waxy corn contains 99% amylopectin. The amylopectin helices are tightly packed in most cereal starches (A-type starch), while in some plants, such as potatoes and bananas, they are packed more tightly (B-type starch).
In some amylopectins, the phosphate groups on the glucose allow the starch to absorb water more easily. In plants, starch is stored as grains that contain very little water, and the size of these grains varies from plant to plant.
The main function of starch in plants is to store energy. In plant cells, starch formation occurs in organelles called plastids (chloroplasts and amyloplasts).
Starch is insoluble in water. Its digestion occurs through hydrolysis, and amylase enzymes that catalyze this reaction break the bonds between glucose. Animals and humans can digest starch because they have amylase enzymes. 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 due to the glucose monomers it contains.
Starch types with different chain structures also show differences in water absorption capacity and cooking temperature. The gelation 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 enough not to affect the final product in terms of color and brightness.
Modified starch is a starch derivative and is obtained by changing some of the properties of starch through physical, enzymatic or chemical processes. The reason for modifying starch is to improve its properties and performance for different applications. Starch can be modified to be resistant to high heat, acid, cooling, time or freezing, its structure can be changed, its viscosity can be increased or decreased, and its gelatinization time can be extended or shortened.
Each of these modifications gives starch different properties and allows 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 range of use in food products such as cookies, ketchup, powdered drinks and soups, meat industry, bakery products as well as in textile, paper and glue industries.
Modified starch is used as a thickener, stabilizer or emulsifier in the food sector, and outside the food sector, it is used as a dispersant in medical drugs, as a binder in coated papers and in many other applications. Many of the instant and ready-to-eat foods consumed today are produced using modified starch in order to preserve structural properties during freezing, thawing and heating.
Technical Documentation:
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