Modified starch is dangerous. Is modified starch harmful to health? What is modified starch
In our world, everything is subject to change: the population is growing at an enormous rate, science is developing, new technologies are being introduced, and previously unseen food products are appearing.
The global triumph of consumption is constantly gaining momentum, and behind it, suffocating, fear barely keeps pace - “what if it's harmful? And no wonder, because there are many examples of the justification of anxiety.
Calorie content: 328.9 kcal, the energy value of the product Modified starch (Proportion of proteins, fats, carbohydrates):
Proteins: 1 g (~4 kcal)
Fat: 0.6 g (~5 kcal)
Carbohydrates: 85.2 g (~ 341 kcal)
Energy ratio (b|g|y): 1%|2%|104%
One justified cause for concern is the emergence of an ever-increasing number of products containing GMOs. On the one hand, these products are simply magnificent, they are unique: they have an exemplary presentation, an unrealistically long shelf life, they are not susceptible to pests, their taste qualities often surpass their natural counterpart, etc.
But there is another side: genetically modified potatoes did not “suddenly grow on their own in the garden of some farmer, but were the result of very expensive experiments by geneticists.
Who is funding this research? Maybe an intergovernmental committee for the development of science? No matter how! This is what makes big business, firstly, because it is interested in getting super profits soon, and secondly, because, unlike the science committee, it can afford it.
Whoever orders the development of a final product with given characteristics determines the direction of research and, of course, controls the “correctness of their results. And by the way, no funds were allocated to conduct research on the long-term effects of these products on the body, and there is no time to deal with them.
What is modified starch
Did you feel? Fear, like any creature, grows when it is fed. Sufficiently grown fear blocks criticality without much effort. Everyone has heard about genetically modified organisms, many are even scared. Therefore, the word “modified (undergone) in combination with any food product, which is quite neutral in a technical context, acquires an ominous sound. And now the illegible, but frightened layman is already easily and willingly talking about the dangers of modified starch. In certain circles, it is considered bad form not to distinguish between nuances. Let's figure out what lies behind the concept of “modified starch.
Starch in production in general and, in particular, in the food industry is used quite often to solve various technological problems. In this regard, there is often a need for some change in its initial properties. This is achieved by modifying starch: changing its initial characteristics through processing by chemical, biochemical, physical or combined methods.
None of the applied methods of transformation (modification) of starch to obtain the desired properties does not involve changes in the structural DNA constructs of amylose and amylopectin - its constituent components. Therefore, when we talk about modified starch, we most often mean a carbohydrate subjected to technological processes that restructure the structure of amyloplasts and affect the physical properties of starch.
Modified starches in the food industry
Thus, it can be stated with complete certainty that starch does not undergo changes in its genetic structure in the process of modification. However, this is not yet the final answer to the question of whether modified starch is harmful. Before looking into this in detail, let's list which foods contain modified starch.
Oxidized starches are found in jelly confectionery (from potatoes) and ice cream (from corn). Swelling starches are used in bread baking, fast food products, and baking.
By the way, the properties of phosphate starch - it is resistant to acidic environments, to mixing, to repeated freezing and thawing. This allows it to be included in sauces, mayonnaises, jam thickeners, gravies, etc. The same qualities, combined with the ability to be stored for a long time without changing its characteristics, have acetate starch, which is widely used in semi-finished products, in canned fruits and vegetables, ketchups, mayonnaises and other products.
The dairy industry uses such a complex modified starch that it is problematic to pronounce its name without special training; it sounds like this: hydroxypropyl distarch phosphate. There are modifications and "easier", for example, carboxymethyl starch, which dissolves even in cold water, in addition, it is well compatible with gelatin, perfectly stabilizes colloidal solutions, including fats, proteins and carbohydrates; is part of margarine, butter, creams, ice cream, mayonnaise.
Resistant starch is also used in the food industry. The peculiarity of the latter is that it is resistant to the effects of enzymes, that is, it is weakly cleaved. For all its apparent harmfulness and inedibility, resistant starch helps to lower blood sugar levels, which is very useful for people with diabetes.
Feedstock for starch production
As we have already found out, the genetic structure of modified starch is no different from its original natural prototype. Starch is obtained mainly from potatoes, although its content in grains of rice, wheat and corn is much higher. In Latin America and New Zealand, sweet potato is the raw material for starch.
In the Philippines, it is obtained from the sugar palm. And in amazing Africa, even cyanide-containing cassava roots are used to produce starch. Such a starch, apparently in order to confuse white people, is called tapioca by the natives.
As you can see, all raw materials are completely natural. And now - attention: I ask you not to relax! We have not yet fully figured out how dangerous modified starch is. Despite all the efforts of the most sophisticated technologists and even rabid chemists, the danger of starch lies not in the modification.
The main threat comes just from the feedstock. Unfortunately, there is no guarantee that a biocarrier that has not undergone changes at the gene level was used to obtain primary starch. Not a single label of the finished product, which includes starch, contains information about whether it was obtained from ordinary or modified potatoes.
The properties of native (rather than chemically modified) starches have serious drawbacks. Problems include granular structure, insolubility of starch in cold water, excessive viscosity after cooking, rubbery texture of gelatinized starch, opacity of cereal starch gels after cooling, and limited fermentability. During brewing, the relative resistance of small (B-) barley granules to saccharification can complicate malt production. Today, starches are modified to increase their usefulness through chemical or enzymatic means. Among the oldest of these is acid hydrolysis or "lintenization", first described in 1811 and commercialized at the end of the 19th century. This process reduces chain length, increases solubility, decreases viscosity, and limits retrogradation. Similar processes can be carried out enzymatically. Traditional brewing, for example, involves the conversion of starch to maltose, glucose, and dextrins via the α- and β-amylases of the grain itself. Other modifications include various oxidation, pyrolysis and crosslinking methods. Starches can be variously acetylated, hydroxyethylated, hydroxypropylated, phosphorylated, converted to succinates, or made cationic.
GENETIC MODIFICATION OF STARCH STRUCTURE
In the genetic engineering of starch biosynthesis, three main approaches have been adopted: modifying the source-consumer relationship to quantitatively control the accumulation of carbohydrates in storage organs; altering the expression of synthases or branching enzymes to affect the amylose/amylopectin ratio and the degree of branching in amylopectin.
Changing the structure of starch granules - a new direction in starch modification
Starch is an inexpensive, widely available, widely used and natural solar energy storage polysaccharide molecule found in fruits, seeds, stems, tubers and roots. Starch exists in six structural levels (Fig. 1): grains, granules, growth rings; semi-crystalline layers located between the crystalline and amorphous regions. Starch molecules form linear and branched chains of amylose and amylopectin. The different amounts and organizational distributions of amylose and amylopectin result in different starch compositions affecting their structures and functions. Due to the diversity in structure and function, such as solubility in water, instability under acidic conditions, heating and freezing reactions, native starches usually pose problems in industrial applications. To obtain the desired functional properties, the free hydrophilic hydroxyl groups of starch are replaced by hydrophobic ones in esterification reactions. Esterification is one of the most important modern methods for changing the structure of starch granules.
Is modified starch organic?
The answer is no, unless the manufacturer claims the product is organic. Traditionally, starch modification uses harmful chemicals. Typically, manufacturers process starch using a special heating technique or by mixing different starches (m. The latter method avoids the use of harmful chemicals, but this is the exception, not the norm. Also, there is no way to know the feedstock (source of starch) was organic or GMO.
If you don't want to risk modified starch, replace it with pectin.
*Modified starch refers to food additives that are used to obtain products with a certain consistency and structure.
Food packages that fill supermarket shelves often list modified starch as ingredients. Isn't it harmful? How is it different from usual? As for ordinary starch, it belongs to carbohydrates and occupies a significant share in the human diet, since it is found in flour, flour and pasta, potatoes, corn, rice, other cereals and starchy fruits. In its pure form, potato or corn starch is most commonly used. In the digestive process, a starch-containing product gives up starch, and enzymes convert it into glucose, which supplies the body with energy.
In its natural state, starch is completely insoluble in water and therefore difficult to break down in the stomach. Products containing starch have to be thermally processed - baked, boiled, stewed, fried. In refined form, starch is used as a natural thickener - jelly is an example of this.
Modified starch is obtained as a result of chemical influences on the feedstock in order to change its characteristics. The modern food industry uses it in production as a stabilizer, emulsifier, filler. The name is confusing, the thought of GMOs comes to mind. This is not so, the modified starch itself does not belong to this group, but genetically modified corn or potatoes could well have been included in its production. The scope of modified starch is extensive:
- jams and marmalade, fruit and vegetable purees, fillings, curd creams and desserts - with its help they achieve the desired consistency;
- cookies, waffles, biscuits - adding starch to baking reduces the gluten of the dough and reduces the amount of fat and sugar;
- margarine and spread - starch is used as a fat emulsifier;
- cheap sausages - they put starch in them to bind excess moisture;
- ketchups, mayonnaises, yoghurts, ice cream, canned food, baby food, etc.
The content of modified starch in food products is officially allowed. Therefore, the food supplement is considered safe. Whether it improves the taste, structure, appearance of food, smell is a moot point, the answer to it will be subjective. Now we are talking about something else - about the harmfulness or harmlessness of starch, created artificially in industrial interests. So far, one thing is clear: foods rich in modified starch do not belong to a healthy diet. The human body has a unique metabolic system, formed as a result of a long and gradual evolution.
Is it worth putting yourself to the test with another xenobiotic - an alien substance that does not exist in nature?
Today, a lot of low-quality, but cheap products are sold. You will have to look for tomato sauce made only from tomatoes without preservatives, dyes and thickeners based on modified starch. As well as meat sausages. Their assortment is impressive, but most, if they contain meat, are low-grade. Plus soy protein, polyphosphates and, of course, the filler is modified starch.
Look for all sorts of "E"s in the composition of the product. Let's say E1404, 1412, 1414, 1420, 1422, 1451 are modifications of potato starch. Unfortunately, the manufacturer does not always inform about the presence of modified starch or write about it in microscopic letters somewhere on the fold of the wrapper. Sometimes a combined stabilizer is used without deciphering the composition, and it will be necessary to detect the presence of modified starch in it using your own tasting abilities, and at the same time decide whether or not to fill yourself with “chemistry”.
Quite often, when studying the composition on a pack of a product, we find the ingredient "modified starch". Starch is quite a familiar word... But what lies behind the suspicious clarification "modified"? Is this food additive harmful to human health? Is modified starch harmful to health? Let's try to answer the most important questions.
Modified Starch - Genetically Modified Food?
Starch is a food product found naturally in fruits and vegetables. Starch is deposited in bulbs, tubers, fruits, berries, it makes up the bulk of flour - 75-80%, potatoes - 25%, rice. In our stomach, starch is converted into glucose, which is digested and becomes a source of energy.
Modified starch, as a result of changes through physical, chemical, biochemical or combined processes, acquires the property of retaining moisture, which allows you to get the product of the desired consistency (i.e., the properties of starch as a thickener actually improve).
What is a genetically modified product? These are vegetables, fruits, berries, etc., whose chromosome set has been artificially altered using genetic engineering methods. As a consequence, a food supplement derived from such plants will also be genetically modified.
To improve the properties and qualities of plants in genetic engineering, transgenic technology is used. A transgene is a foreign DNA fragment that can be isolated from a biological object (animal, plant, insect, fish) or artificially synthesized and introduced into the chromosome set of another organism (vegetable, fruit, etc.).
Modified starch in accordance with GOST R 51953-2002 "Starch and starch products" is obtained using physical, chemical, biochemical or combined processes that do not affect the structure of DNA, that is, they are not genetic engineering methods. But, of course, the chemical formula of modified starch is different from that of regular starch.
Modified starch in baby food - is it harmful to a child's health?
In Russia, the use of almost 20 types of modified starches is allowed (they differ depending on the method of production: heat-treated, bleached, oxidized starch obtained by processing with enzymes, etc.). Modified starch is used in baby food usually in the following cases:
For the production of yoghurts and other dairy drinks as a thickener;
to improve the quality of bakery and confectionery products.
As mentioned above, by definition, modified starch is obtained from a natural product in ways that do not affect its gene structure. But for the production of both modified and conventional starch, genetically modified corn or potatoes can be used. Russian and international legislation does not provide for special labeling indicating the presence or absence of GMOs for starches and modified starches, since it is believed that the starch obtained after processing genetically modified corn or potatoes may contain only traces of altered DNA.
Note: according to the observations of Moscow doctors, among children who actively consume drinking and ordinary yogurts and other fermented milk products with the addition of "E" (including modified starch), the number of pancreatic diseases has sharply increased.
Modified starches
Theoretical foundations of the structure of polysaccharides
Chemistry of food hydrocolloids is a branch of chemistry that deals with the origin, production and transformations of a large group of polymeric substances identified as an independent category based on the common properties they exhibit in food systems.
Carbohydrates are classified according to the number of monosaccharide residues (see figure).
Fig.1. Carbohydrate tree
A glucose molecule in solution forms a pyranose ring. When forming a cyclic structure, the OH group associated with C1 can be located on the same side of the ring as the OH group associated with C2 ( ?-shape) or on the opposite side of the ring ( ?-form), which plays a significant role in the formation of polysaccharides (see Fig.).
Rice. 2. Glucose tautomerism
When two monosaccharides are linked by a condensation reaction, disaccharides are formed with the appearance of a glycosidic bond (see Fig.):
+ =
Rice. 3. Formation of a glycosidic bond
A widely distributed reserve plant polysaccharide, it is the most important carbohydrate component of the diet. In plants, starch is found in the chloroplasts of leaves, fruits, seeds, and tubers. The starch content is especially high in grain crops (up to 75% of dry weight), potato tubers (about 65%) and other storage parts of plants.
Starch is deposited in the form of microscopic granules. Starch granules are practically insoluble in cold water, but they swell strongly in water when heated.
With prolonged boiling, approximately 15-25% of the starch goes into solution in the form of a colloid. This "soluble starch" is called amylose. The rest, amylopectin, does not dissolve even with very long boiling.
Amylose consists of unbranched chains, including 200-300 glucose residues linked in position ?(1?4). Thanks to ?-configuration at C1, the chains form a helix, in which there are 6-8 glucose residues per turn.
The blue color of soluble starch upon addition of iodine (iodine-starch reaction) is associated with the presence of such a helix. The iodine atoms form a chain along the axis of the helix and in this predominantly non-aqueous environment acquire a dark blue color.
Amylopectin
Unlike amylose, amylopectin, which is practically insoluble in water, has a branched structure. On average, one in 20-25 glucose residues contains a side chain attached at position ?(1?6). This creates a tree structure.
Highly branched polysaccharides such as amylopectin stain brown or red-brown in the presence of iodine.
An amylopectin molecule can include hundreds of thousands of glucose residues and have a molecular weight on the order of 108 Da.
In the process of digestion, the energy received from the sun is released, because. as a result of hydrolysis, starch is again split into glucose molecules and further into carbon dioxide and water.
The most important commercial sources of starch are corn, potatoes, rice, wheat and tapioca. The production of starch includes various processes during which refined starch is separated from other components of the raw material. The purpose of the extraction is to extract the starch grains intact. Such starch can be washed, dried, or stored in suspension for further processing in order to obtain a modified starch.
The hydration that occurs during cooking leads to an irreversible change in the structure of the starch granule, as a result of which the "starch-starch" interaction opens up like a zipper and is replaced by a starch-water interaction. This leads to chain separation and swelling of the granule.
2. Starch hydration
Starch molecules have many OH groups, they cause an affinity for water. there is a strong hydration and affinity between huge starch molecules and small water molecules, which is carried out through hydrogen bonds
In water, the starch granule breaks and the dispersion of starch molecules in solution occurs with a transition to a viscous colloidal state.
In this way, water allows you to control the structure and texture of foods.
"Gelling" and "gelatinization" are specific technical signs of hydration occurring inside the granule and its irreversible swelling, which create viscosity.
Gelatinization of starch occurs when it is heated in the presence of water, this complex process takes place in three stages.
In the first stage, starch grains reversibly swell by adding small amounts of water.
At the second stage, with increasing temperature, a strong swelling of the grains is noted with an increase in their volume by hundreds of times due to the addition of large amounts of water. This stage of gelatinization is irreversible. When starch swells, hydrogen bonds break and hydration of polysaccharide macromolecules occurs. The viscosity of the solution increases.
At the third stage, soluble polysaccharides are extracted with water, the grains lose their shape.
starch paste
Depending on the ratio of starch and water, a paste is obtained in the form of a sol or gel. If the starch sacs, when they absorb a large amount of water, are in close contact with each other, the paste has the character of a gel
Aging starch paste
During cooling, "regression" can occur, i.e. amylose molecules of a linear structure are ordered, become parallel to each other, such zones lose water and transparency.
Thick jelly with 6-8% starch content are strong gels
Aging of gelatinized starch is prevented by keeping the products hot until they are consumed.
Starch gels of various viscosities serve as the basis for kissels, puree soups and sauces. Potato starch is suitable for berry jelly, which forms a transparent, almost colorless gel. For milk jelly, maize starch can be used, which gives an opaque milky white gel
3. Modified starches
Modified starch is produced by changes. However, the modification of starch does not concern the structure of its DNA. In accordance with GOST R 51953-2002 "Starch and starch products",
Modified starches are called starches, the properties of which are directionally changed as a result of physical, chemical, biochemical or combined processing (see Fig. 4.). From this definition, it can be seen that no genetic engineering methods are used to produce modified starch.
Rice. 4. Label for modified starches
Physical and chemical methods of starch modification: swelling, depolymerization, stabilization, cross-linking of polymer chains.
When swelling, the chemical structure of starch molecules does not change, but their volume increases due to the addition of water molecules by hydrogen bonds.
During depolymerization, the chains of amylose or amylopectin are shortened. When amylose chains are shortened, starch loses its ability to regress. By shortening the amylopectin chains, the modified starch gels at a lower temperature.
During dry calcination of starch (20-30% moisture), partial hydrolysis occurs, molecules are shortened, then repolymerization occurs, i.e. the formation of more branched molecules - dextrins
Dextris differ in solubility in cold water, viscosity level, reduction in sugar content, stability.
Depending on the color of the dextrin, there are white, yellow, or British gums.
Ways to modify starch
Crosslinking consists in replacing part of the hydrogen bonds with stronger ionic ones.
The starch granule at the molecular level has randomly located adhesions that strengthen it. Often these are distarch phosphates and distarch adipates with phosphate or adipate bridges.
Typically, there is one cross-link for 100-3000 anhydroglucose residues in a starch molecule. As the number of crosslinks increases, the starch becomes more resistant to gelling, acid, heat, and mechanical stress.
Stabilization - chemical modification of starch by the introduction of acetyl and hydroxypropyl groups in order to prevent regression during cooling. Then there is an increase in the shelf life of products due to resistance to temperature changes during freezing - thawing.
The degree of substitution (DS) is the number of substituent groups per 100 anhydroglucose residues. The most advantageous are starches with an CV of less than 0. They gel at lower temperatures.
Enzymatic hydrolysis - this hydrolysis is present in many food technologies. With the help of amylase enzymes (alpha or beta), a number of new products (maltose, dextrose, dextrins) are obtained.
Lipophilic substitution - a hydrophilic starch can be converted into a hydrophilic-hydrophobic starch by the introduction of a long hydrocarbon hydrophobic chain. They are used to stabilize emulsions.
Octenylsuccinate groups containing a chain of 8 carbon atoms provide an imitation of lipid properties. These hydrophobic groups are attracted to the interface and stabilize the interface between the oil and water phases in the emulsion.
The lipophilic octenyl moiety binds oil, while the hydrophilic glucose moiety binds water. Thus, a complete separation of the water and oil phases (i.e. separation) is not allowed.
Modified celluloses. Chemical structure. Production process
modified starch polysaccharide cellulose
Cellulose is the most abundant organic compound in nature. In the cell walls of plants, cellulose makes up 40-50%, and in such an important raw material as cotton fiber - 98%. Cellulose molecules contain at least 104 glucose residues [mol. mass (1-2) 106 Da] and can reach a length of 6-8 microns.
Natural cellulose has high mechanical strength and is resistant to chemical and enzymatic hydrolysis. These properties are associated with the conformation of molecules and the features of the supramolecular organization. Unbranched type links ?(1?4) lead to the formation of linear chains that are stabilized by intra- and interchain hydrogen bridges (Fig. 5. i).
Rice. 5. Cellulose chain structure
Cellulose is the basis for a large number of different modifications used both in the food industry and (and to a greater extent) in other industries.
Microcrystalline cellulose (E 460i), partially hydrolyzed with acid in amorphous areas, the most accessible to attack by reagents, and then crushed, is distinguished by shortened molecules. MCC as a food additive is used as an emulsifier, texturizer and as an additive that prevents caking and clumping.
Chemical modification of cellulose molecules leads to a change in properties and, as a result, to a change in functions in food systems.
Nutritional supplements of cellulose nature are harmless, as they are not destroyed in the gastrointestinal tract and are excreted unchanged.
The daily total intake of all cellulose derivatives with food can be up to 25 mg/kg of human body weight. Their dosages in food products are determined by specific technological tasks.
A number of modified celluloses used in the food industry are obtained from raw cellulose by chemical modification:
E 461 - MC (methylcellulose),
E 463 - HPC (hydroxypropyl cellulose),
E 464 - HPMC (hydroxypropyl methylcellulose),
E 465 - MEC (methylethylcellulose),
E 466 - CMC (sodium salt of carboxymethyl cellulose).
The raw material for modified celluloses is cellulose pulp, which is obtained from the wood of certain plant species or cotton linters. Cotton lint - short fibers from cotton bolls that are not long enough to be used in thread and yarn.
Cellulose and starch molecules are composed of glucose residues (Fig.)
The process is based on the fact that the cellulose pulp is dispersed in an alkaline solution to form the so-called alkali-cellulose, and then processed under strictly controlled conditions with appropriate reagents to replace the anhydroglucose monomers in the cellulose chain. Substitution occurs at hydroxyl groups, and the reagents are as follows:
methylcellulose - chloromethane,
hydroxypropyl cellulose - propylene oxide.
HPMC - a mixture of the above reagents,
methylethylcellulose - a mixture of chloromethane and chloroethane,
Rice. 6 Structure of cellulose and starch
CMC - monochloroacetic acid.
The displacement reaction is followed by a purification and washing step to remove by-products and achieve purity levels suitable for food additives.
Physical and chemical properties and technological functions of modified celluloses.
Methylcellulose (E 461) MC and hydroxypropyl methylcellulose (E 464) HPMC.
They dissolve in cold water (but do not dissolve in hot water) to form viscous solutions. The viscosity of solutions of these cellulose derivatives, which depends on their concentration and practically does not depend on pH in the range of 2–13, decreases with increasing temperature until the moment of gelation, which occurs in the temperature range of 50–90 °C. Upon reaching the temperature point of gelation, the viscosity of the solutions begins to rise sharply to the temperature of flocculation (coagulation with the formation of loose flocculent aggregates).
The process is reversible, i.e. with a decrease in temperature, the initial solution can be obtained, which is due to the reversibility of the process of formation and rupture of hydrogen bonds between the polymer molecules of cellulose ethers and water molecules.
Hydroxypropylcellulose (E 463) HPC.
It dissolves in water at a temperature not exceeding 40 °C. Its solubility increases in the presence of sucrose. The viscosity of the solutions, which does not depend on pH in the range of 2–11, decreases with increasing temperature until the moment of flocculation, which occurs, bypassing the gelation stage, in the range of 40–45 °C.
The process is reversible, and as the temperature decreases, this cellulose ether will be redissolved in water. Aqueous solutions of HPC exhibit surface activity, acting as an emulsifier in dispersed food systems. HPC solutions are compatible with most natural and synthetic water-soluble polymers: MC, CMC, gelatin, alginates, etc., which makes it possible to use them together.
Carboxymethylcellulose (E 466) CMC.
It dissolves both in hot and cold water with the formation of solutions of various viscosities, which depend on the degree of substitution of hydroxyl groups in the cellulose molecule. For food purposes, CMC is usually used with a degree of substitution of 0.65-0.95, which forms solutions of high and medium viscosity. The viscosity of CMC solutions decreases with increasing temperature, but gelation and flocculation do not occur. The viscosity of CMC solutions depends on pH: at pH below 3, the viscosity may increase, at 5–9 it does not depend on pH, at pH above 10, the viscosity may decrease. Blends of CMC and HPC have a synergistic viscosity increase in contrast to individual additives.
The use of modified celluloses in food products.
Traditionally, these additives are used in the technologies of bakery and confectionery products, dairy and fat-free emulsion products, soft drinks, where they act as emulsifiers and stabilizers of multicomponent dispersed systems, suspensions and emulsions, provide the necessary consistency and taste properties.
MC and HPMC are used for bonding and shaping, film formation and barrier properties, and to prevent boil-off and splattering at high temperatures.
HPC is waiting for its application in the food industry. Its low-viscosity grades are used in toppings (decorations for the top surface of confectionery products) for whipping or spraying from aerosol cans. Toppings stabilized with HPC (in the amount of 0.2 - 0.3%) retain their whipped structure at high ambient temperatures.
MEC stabilizes the foam, its overrun is comparable to egg white. Solutions can be whipped again, even if the foam, after standing, again turned into a liquid state. At the same time, MEC is compatible with many common food ingredients, including protein and fat. MEC is suitable for use in toppings, mousses, batter.
CMC provides fast thickening in instant products such as dry mixes for drinks in vending machines. At high concentrations of CMC, a "rubber feeling" is possible in the mouth. To eliminate this sensation, it is necessary to use varieties of CMC with a higher degree of substitution at lower concentrations.
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