Glossary of food & beverage ingredient terms
All
| Term | Definition |
|---|---|
| Tapioca starch |
Synonyms: manioc- and cassava starch. Tapioca starch is obtained commercially by wet milling the tuberous roots of these species. It is produced mainly in South-East Asia and is often chemically modified e.g. crosslinked and hydroxypropylated for food applications. |
| Texture |
The texture of a starch paste is a function of the starch type and the presence of any physical or chemical modification. The range of texture may extend from short and cohesive which is characteristic of a crosslinked starch, or long, tacky and fluid which is typical for native potato starch pastes. |
| Thin-boiling starch |
A modified starch which gives a lower viscosity paste than unmodified starch at the same concentration in water. Also known as acid-thinned starch. |
| Thinning |
the reduction in molecular weight and, therefore, the viscosity of a starch using acid and/or enzymes. This process is used to produce thinned starches, maltodextrins, and corn syrups. |
| Viscometer |
An apparatus or instrument designed for the measurement of the apparent viscosity of fluids. |
| Viscosity |
A term used to denote the resistance of liquids to shear, agitation or flow. Viscosity is defined as the tangential force, which a fluid flowing in one plane exerts on an adjacent plane. A thick solution has more viscosity than a thin solution. |
| Water activity |
The ratio of the water vapor pressure of a product to the saturation pressure of water at the same temperature. Water activity of foodstuffs is important in determining their physical structure, handling characteristics, palatibility, digestibility, and shelf life. |
| Waxy starch |
Starch containing approximately 100% amylopectin which is obtained from certain plant sources such as corn, rice. According to the starch source the terms waxy maize starch, waxy rice starch may be used. Waxy starches ar egenrally chemically modified to improve heat-, acid-, shear-, and freeze/thaw stability for use in food applications. |