9-4 |
Application of modified starches to control moisture migration and structural stability in frozen foods |
L. M. HANOVER, A.E. Staley Manufacturing Co., 2200 E. Eldorado St., Decatur, IL 62525 and M. Contant, Staley Technical Services, Tate & Lyle North America, 2200 E. Eldorado St., Decatur, IL 62525. Designing a stabilizer system for frozen foods can be challenging. The effects of moisture loss during frozen storage and handling can lead to unacceptable product appearance and texture. The use of modified starches can help control moisture migration and syneresis and provide sturctural stability upon thawing. Freeze-thaw stability studies have been conducted on hodroxyprolylated, crosslinked waxy and dent based starches which show no significant difference in water loss over 10 freeze-thaw cycles.
Session 9, Function of carbohydrates in frozen and refrigerated foods
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