Daniel B. Solarek

CHAPTER X – STARCH DERIVATIVES: PRODUCTION AND USES

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.