TAILIEUCHUNG - Food starch technology

Originally scheduled for just five years, steps were then taken to extend the milk quota system until 1992. The Reform of the CAP in 1992 (MacSharry Reform) led to a further prolongation of the quota system until 2000, at which point, as part of Agenda 2000, the system was further extended until 2008. Finally with the Luxembourg Agreement on the MTR in 2003, MS approved another extension of the quota regime until 2015. The extension under the MTR is notable since, in contrast to previous situations, MS must actively advocate a prolongation of the quota regime beyond 2015, otherwise it. | Food starch technology cover photo National researchers utilize advanced instrumentation such as computerized image analyzers and scanning electron microscopes to determine starch granule size and distribution and to analyze surface morphology. Food starch technology a global commitment National Starch and Chemical Company is the worldwide leader in specialty starch technology and production. With technical service facilities in over 20 countries on five continents National is constantly striving to develop new food starches with new characteristics for its customers around the globe. We back up our commitment by building state of the art starch production facilities investing in advanced analytical equipment expanding our food pilot plants and maintaining an expert staff of chemists and technologists. It is a fully integrated process that also encompasses the genetic breeding of our own seed corn to develop starch characteristics the marketplace demands. What follows is a brief introduction of the technical knowledge obtained in the development of food starches and their applications. We have examined the sources and manufacturing processes the chemical and physical structure and the phenomenon of gelatinization. We have also explained the reasons for modification specifically crosslinking and stabilization. Finally we discuss application technology - interaction of ingredients processing and equipment. Introduction In nature starch is available in an abundance surpassed only by cellulose as a naturally occurring organic compound. It is found in all forms of green leafed plants located in their roots stems seeds or fruits. Starch serves the plant as food for energy during dormancy and germination. It serves similar purposes for man and animal as well as lower forms of life. Man however has found uses for starch that extend far beyond its original design as a source of biological energy. Practically every industry in existence uses starch or its derivatives in one

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