
Starch Industries
Processes and Innovative Products in Food and Non-Food Uses
- 1st Edition - October 26, 2023
- Imprint: Academic Press
- 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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Request a sales quoteStarch 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.
- Includes information on modified starches, considered the most valued products in the commercial starch portfolio
- Thoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders
- Describes the small, cassava starch fermentation companies that are found in almost all South American countries
- 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
- Edition: 1
- Published: October 26, 2023
- No. of pages (Paperback): 406
- No. of pages (eBook): 344
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323908429
- eBook ISBN: 9780323908436
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Marney Pascoli Cereda
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