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The Food Industry

  • Chapter
Industrial Uses of Starch and its Derivatives

Abstract

The chemistry and physical chemistry of starch is of great interest to foodstuffs manufacturers, as it constitutes an excellent raw material which can be used when an inert, neutral, edible filler is required, where liquids such as soups, etc. are to be thickened or where gels are required, as with blancmange, custard powders, etc.

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Radley, J.A. (1976). The Food Industry. In: Radley, J.A. (eds) Industrial Uses of Starch and its Derivatives. Springer, Dordrecht. https://doi.org/10.1007/978-94-010-1329-1_2

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