Starch is a potato 1108130000
Production technology: Native potato starch is a product of mechanical processing of potato tubers. The main technological operations for the production of potato starch: - washing potato tubers (removing soil, sand, etc. ) - double grinding of tubers (getting potato gruel) - separation of potato juice from gruel (on hydrocyclones); treatment with sulfur dioxide or sulfurous acid (to improve the quality of starch - its whiteness and hinder the development of microorganisms); obtaining a raw starch suspension - raw starch (starch concentration 37-40%) - drying raw starch (on pneumatic dryers, i.e. loosened starch moves in a stream of hot air) - packing finished / commercial starch (in multilayer paper bags, polypropylene bags etc., net weight no more than 50 kg)
Usage: Potato starch is used: - as a filler / thickener in the food industry: meat industry (boiled sausages, sausages, small sausages, minced meat and minced meat products, ham, meat fillings), fish industry (crab sticks, fish semi-finished products - cutlets, etc.), food concentrate industry (fruit and berry jelly), packaging for retail consumption (packaging up to 1 kg net weight) - as the main raw material for the production of modified potato starch; dextrins; maltodextrin, etc. - in the chemical-pharmaceutical industry as a filler in tabletted medicines and powders - in the textile industry (for the process of thread sizing, i.e. passing the warp threads through an adhesive composition - a sizing, which after drying on the thread creates a smooth, elastic a film that protects the thread from breaking during weaving; Pure starch has functional properties and is widely used in the food industry. Starch is used as a thickener, binding agent, water-binding raw material. Starch is insoluble in cold water, but it absorbs water and swells. As the temperature rises, water molecules interact with the formation of numerous hydrogen bonds and the gradual destruction of intermolecular bonds of starch molecules. The internal structure of starch molecules is destroyed, the separation of long segments of starch chains occurs, the size of the crystalline regions of starch grains decreases. With further heating in a large amount of water, the crystal structure is lost, and the gelatinization process occurs. The gelatinization process is influenced by the duration of heat treatment and the quality of the disintegration process - mechanical stirring.
Advantages of application: Starch gelatinization, its viscosity depend on the medium - the type and amount of components present (sugar, proteins, fats, food acids, water). High sugar content reduces gelatinization rate, reduces peak viscosity, reduces the strength of starch gels. The high content of fats, oils, proteins inhibits the swelling of starch grains. Low salt concentrations have almost no effect on gelatinization and gel formation. When food acids are used in food products, the medium with a pH of 4-7 does not have a large effect on the swelling and gelatinization of starch. The interaction of the protein-starch-water complex is important for the formation of the structure of bread (gluten-free dough), which determines the quality of baked goods. Starch is widely used in various industries: - in the food concentrate industry in the production of puddings, soup concentrates, jelly, gravies; - in the dairy industry for the manufacture of baby food, desserts; - in the production of sausages, minced meat as a filler and for binding free moisture; - in the confectionery industry in the manufacture of jelly, marmalade, sweets, cookies; waffles; - in bakery production; - in the production of beer, kvass, alcohol; - for technical purposes: - to obtain various starch products (dextrin, glucose, molasses, sugar syrups); - in the textile, paper industries; The pharmaceutical industry uses high quality starches with a low content of microorganisms and is used as a binder and disintegrant in tableting, in the manufacture of powders, powders.