Northern IrelandWhat are the main categories of starch based on raw materials?

According to the classification of raw materials, starch can be mainly divided into the following categories: grain starch, potato starch, legume starch, and other starch. The following is a detailed introduction to the characteristics and uses of each type of starch:

1. Grain starch

Derived from cereal crops such as corn, wheat, rice, etc. This type of starch has a high yield and is widely used.

-Corn starch

-Characteristics: small particles, medium gelatinization temperature (about 62-72 ° C), moderate viscosity, weak gel and general transparency.  

-Purpose:

-Food industry: used as thickeners (such as sauces and soups) and raw materials for puffed foods (such as corn flakes).  

-Industrial use: Production of syrup (such as glucose syrup), paper manufacturing, textile sizing.  

-Characteristics: Low cost, sufficient supply, and is the most common type of starch.

-Wheat starch

-Characteristics: Uneven particle size, high gelatinization temperature (about 58-64 ° C), strong viscosity and elasticity, often accompanied by a small amount of protein (gluten).  

-Purpose:

-Food: Dough improvers (such as bread and noodles) to increase chewiness and elasticity.  

-Industry: Production of edible glue or bioplastics.  

-Characteristics: Due to its gluten content, the separation process is complex and suitable for foods that require elasticity.

-Rice starch

-Characteristics: Extremely fine particles, high gelatinization temperature (about 70-78 ° C), low viscosity, soft and delicate texture after gelatinization, good stability.  

-Purpose:

-Food: Rice noodles, rice cakes, baby food, cakes (such as glutinous rice products).  

-Cosmetics: Used as an ingredient in foundation make-up or talcum powder.  

-Features: Suitable for foods that require delicate texture, with slightly higher prices.

2. Potato starch

Derived from tubers or rhizomes of crops such as potatoes, cassava, sweet potatoes, etc. This type of starch has strong viscosity and is commonly used for thickening.

-Potato starch

-Characteristics: large particles, low gelatinization temperature (about 58-65 ° C), high viscosity, good transparency, and strong gel property.  

-Purpose:

-Food: thickeners (such as cream soup, jam), flour product improvements (such as potato dough).  

-Industry: adhesives, textile slurries.  

-Features: Strong viscosity and transparency, suitable for products that require smooth texture.

-Cassava starch

-Characteristics: medium gelatinization temperature (about 60-70 ° C), high viscosity, excellent transparency, weak gel property, good acid resistance.  

-Purpose:

-Food: Pearls in pearl milk tea, transparent jelly, and thickening sauce.  

-Industry: adhesives, biodegradable materials.  

-Features: High transparency, commonly used for food products that require aesthetic effects.

-Sweet potato starch

-Characteristics: Medium particles, gelatinization temperature about 65-75 ° C, high viscosity, strong gel, with a slightly sweet taste.  

-Purpose:

-Food: vermicelli, vermicelli, traditional pastries (such as sweet potato cakes).  

-Industry: Used in small quantities for adhesives or fermentation materials.  

-Features: Simple processing, suitable for traditional handmade food.

3. Bean starch

Derived from leguminous plants such as mung beans, peas, etc. This type of starch is commonly used in special food processing.

-Green bean starch

-Characteristics: small particles, high gelatinization temperature (about 70-80 ° C), low viscosity, strong gel property and good transparency.  

-Purpose:

-Food: Bean jelly, vermicelli, Bean paste cake.  

-Other: A small amount is used as a medicinal excipient.  

-Features: strong gel, suitable for making smooth food.

-Pea starch

-Characteristics: Medium particles, gelatinization temperature of about 65-75 ° C, moderate viscosity, good gel property and strong stability.  

-Purpose:

-Food: vermicelli, noodles, meat product fillers.  

-Industry: Used in small quantities for adhesives or coatings.  

-Features: High cost-effectiveness and wide application range.

4. Other starches

Derived from special plants or artificially modified, such as lotus root, taro, and modified starch.

-Lotus root starch

-Characteristics: fine particles, gelatinization temperature about 65-75 ° C, low viscosity, strong gel, with natural fragrance.  

-Purpose:

-Food: Nourishing drinks (such as lotus root soup), pastries.  

-Health: Traditional tonics.  

-Characteristics: High nutritional value, relatively expensive price.

-Modified starch

-Characteristics: Modified by physical, chemical, or enzymatic methods, the characteristics vary depending on the processing method (such as high temperature resistance, enhanced acid resistance, and controllable viscosity).  

-Purpose:

-Food: Freeze frozen food stabilizer, low-fat sauce thickener.  

-Industry: papermaking, textiles, pharmaceutical accessories.  

-Features: Diverse functions and customizable production.

summary

Various starches have their own advantages in viscosity, transparency, gel and use due to different characteristics of raw materials. Grain starch has a large output and is universal, potato starch has strong viscosity and transparency, bean starch has good gel property, and other starches are mostly used for special needs. When selecting, it is necessary to match according to specific purposes such as food taste and industrial performance.