Starch Industries

Processes and Innovative Products in Food and Non-Food Uses

1st Edition - October 26, 2023
Editors: Marney Pascoli Cereda, Olivier Francois Vilpoux
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 8 4 2 - 9
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 8 4 3 - 6

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organize… Read more

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Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin.

This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders.

Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter 1. Introduction: starch processing and products—between tradition and future
Abstract
1.1 Introduction
1.2 Processes of starch extraction and production of starch derivatives
1.3 Starch products and their derivatives
1.4 New perspectives in the starch market
1.5 Final considerations
References
Chapter 2. Cassava starch processing units: comparison of industrial technologies from China, Thailand, and Brazil
Abstract
2.1 Introduction
2.2 Description of the starch processing operations in the analyzed countries
2.3 Production process
2.4 Final considerations
Acknowledgments
References
Chapter 3. Extraction of starch from small industrial units: examples with sour cassava starch and starches from canna (Canna edulis), sweet potatoes (Ipomea batatas), and arrowroot (Maranta arundinacea)
Abstract
3.1 Introduction
3.2 Starch production process
3.3 Final considerations
References
Chapter 4. Design and evaluation of an equipment for starch release and extraction of underground starchy crops in small processing units
Abstract
4.1 Introduction
4.2 Steps and premises for equipment development
4.3 Used technologies
4.4 Elements used for the selection of an equipment for starch release and extraction
4.5 Final considerations
References
Chapter 5. Starch hydrolysis: physical, acid, and enzymatic processes
Abstract
5.1 Introduction
5.2 Reducing sugars and dextrose equivalent
5.3 Starch hydrolysis
5.4 Enzymes
5.5 Evaluation of some commercial amylolytic enzymes
5.6 Hydrolysis process
5.7 Processes and products obtained by hydrolysis of starch extracted from underground raw materials
5.8 Hydrolysate of other underground starchy raw materials
5.9 Final considerations
Acknowledgments
References
Chapter 6. Commercial starches modified by physical, chemical, enzymatic and combined methods: processes and applications
Abstract
6.1 Introduction
6.2 Physical modifications of starch
6.3 Chemical modifications of starch
6.4 Enzymatic modifications of starch
6.5 Multiple modifications of starch
6.6 Food uses of modified starch
6.7 Non-food uses of modified starch
6.8 Trends in the modified starch market
6.9 Final considerations
References
Annex 1. Chemically and enzymatically modified starches and their applications
Chapter 7. Sour starch, a lactic fermented starch with heat expansion properties: innovations and patents
Abstract
7.1 Introduction
7.2 Importance of sour starch in South America
7.3 Artisanal and industrial production
7.4 Legislation and sour cassava starch characteristics
7.5 Specific analyses for sour starch
7.6 Innovations to improve the traditional production process
7.7 Theory to explain the results obtained
7.8 Final considerations
References
Chapter 8. Starch-based pasta and bakery products for traditional markets and celiac syndrome consumers—examples of the traditional process of noodles in China
Abstract
8.1 Introduction
8.2 Preparation processes of gluten-free starch pastas
8.3 Process for other types of gluten-free baked dough
8.4 Final considerations
References
Chapter 9. Traditional Brazilian foods based on partial gelatinization of cassava starch: tapioca pearls (“sagu”), Brazilian tapioca (“tapioquinha”), broken tapioca pearls (“tapioca”), and popped tapioca pearls (“farinha de tapioca”)
Abstract
9.1 Introduction
9.2 Starch extraction process in small units—gum production
9.3 Products presentation and processes
9.4 Final considerations
Acknowledgments
References
Chapter 10. Starch-phytochemical complex: the case of tropical starchy sources
Abstract
10.1 Introduction
10.2 Starch structure and phytochemical complex
10.3 Phytochemical compounds
10.4 Starch-phytochemical complex
10.5 Starch digestion rate and health
10.6 Final considerations
References
Chapter 11. Starch: a natural, safe, and multifunctional ingredient for cosmetic formulations
Abstract
11.1 Cosmetics—definitions and overview
11.2 Starch: a potential ingredient for biocosmetics
11.3 The role of starch in cosmetic formulations
11.4 Underground starch crops for cosmetic applications
11.5 Trends in cosmetic industry: noncommercial starches
11.6 Quality parameters of starch for cosmetic products
11.7 Final considerations
References
Chapter 12. Spray-dryer and microencapsulation—application of starch as a carrier
Abstract
12.1 Introduction
12.2 Spray-dryer dehydration system
12.3 Importance of carriers in the drying process
12.4 Microencapsulation
12.5 Control analyses
12.6 Final considerations
Acknowledgments
References
Chapter 13. Starch-based packaging and coating polymers for food
Abstract
13.1 Introduction
13.2 Effects of starch type
13.3 Starch polymer formation process
13.4 Coatings and films
13.5 Active polymers
13.6 Smart polymers
13.7 Final considerations
References
Chapter 14. Biodegradable and biobased plastic materials based on starch
Abstract
14.1 Introduction
14.2 Starch-based plastics: the different components
14.3 Starch-based plastics: elaboration and properties of different multiphase systems
14.4 Starch-based plastics: some applications
References
Chapter 15. Starch glues and adhesives
Abstract
15.1 Introduction
15.2 Glues and adhesives—concepts
15.3 Starch and derivatives used to make adhesives
15.4 Applications of starch-based adhesives
15.5 Adhesive performance analysis methods
15.6 Final considerations
References
Chapter 16. Starch applied for pharmaceutical use
Abstract
16.1 Introduction
16.2 Starch
16.3 Modified starch
16.4 Use of native and modified starches in the pharmaceutical industry
16.5 Final considerations
16.6 Pharmaceutical glossary
References
Index

Marney Pascoli Cereda

Marney Pascoli Cereda, Ph.D. has graduated in Agronomic Engineering at University of São Paulo, Brazil. She idealized and was the first Director of a Research Centre specialized in tropical starches. For her activities in research, she received in 2000 the Medal of Merit from the São Paulo Government. She also realized post-doctoral internships in Spain, France and England and technical visits in China, Thailand, Japan, India and in most Central and South American countries. Her researches focus mainly in food technology and development. In food technology she works mainly with food security, food safety and the use of agroindustry’s wastes. In rural agroindustry’s, she works in the development of processes in social technology and valorization of family farming products production by innovative technologies. She developed 3 patents and other 6 are in analysis process. From 2018 she remains an independent researcher and coordinates the Agro: Research, Processes and Products Laboratories.

Affiliations and expertise

Researcher, Agro: Research, Processes and Products Laboratories, Campo Grande, Brazil

Olivier Francois Vilpoux

Olivier François Vilpoux, Ph.D. has graduated in Agronomic Engineering at “Institut Supérieur D'agriculture” (1991), in France, with a Master’s in Business from the Institut de “Gestion Internationale en Agro Alimentaire” (1992) and a PhD in Business from the “Institut National Polythecnique de Lorraine” (1997), France. From 2004 to 2019 he was a professor at the Catholic University of Campo Grande (UCDB) and Professor of the Master and Doctorate Program in Local Development (UCDB), Brazil. From 2014 to 2019 he has been professor of the Doctorate in business at the Federal University of Mato Grosso do Sul. Currently he is professor of the Master of Management and Environmental Technology at the Federal University of Mato Grosso (UFMT). He works mainly on the following themes: collective action, cooperatives and family farming.

Affiliations and expertise

Professor, Federal University of Campo Grande, Mato Grosso do Sul, Brazil