ABSTRACT
Native starches, obtained by the various wet-milling processes described in Chapter 7 of the textbook, are industrially transformed by physicochemical processes into modied starches or bioenzymatic processes into an array of syrups with different degrees of sweetness and properties. Most of these products are obtained from maize starch although wheat, rice, potato (Solanum tuberosum), and tapioca (Mandioca suculenta) starches are also used. Modied starches have specic functional properties for special applications in the food industry. They are widely used as thickeners for the canning industry, as a base for batters and breadings, emulsiers, and as adhesives or glues in nonfood-related industries (Table 13.1).
