Three-dimensional network of polymer that traps water, forming a semi-solid system.

Used as a synonym for retrogradation to describe the rise in paste viscosity as a starch paste cools.

Lateral stress applied to one of the faces of a body. Encountered during the mixture of foods, shear can physically destroy a starch granule leading to loss of viscosity and undesirable textural changes. Examples of sources of shear are pumps and mixers.

Shelf life stability is defined as the maintenance of the original properties of a product as the product is stored for appropriate periods of time in varying conditions of termperature, relative humidity, incident sunlight etc. The properties to be maintained may include colour, viscosity, taste, texture, acidity, freedom from syneresis etc. A number of factors should be taken into account including high/low temperature storage, pH, flavor stability, migration of moisture and/or oil in the formulation, and finally microorganism activity and the potential for bacterial spoilage on prolonged storage under unsuitable conditions.

The texture of a liquid composition is referred to as being "short" when it is cohesive and free from strining. It will not form filaments or threads during application. Starch gels prepared from highly crosslinked starches typically exhibit short texture. Short cuttable textures are associated with increased amylose levels in starch. Some high amylose starch hybrids have been proposed for quick setting confectionary applications which exploit the rapid setting and short texture require in these products.

D-sorbitol occurs widely in nature and is found in apples, peaches, pears, and plums. It is produced industrially by the catalytic hydrogenation of D-glucose that has been obtained by enzymatic hydrolysis of starch. Its relative sweetness compared to sucrose is between 50 and 60.

A carbohydrate polymer occuring in granular form in the organs of certain plant species notably cerals, tubers, and pulses such as corn, wheat, rice, tapioca, potato, pea etc. The polymer consists almost exclusively of linked anhydro-cx-D-glucose units. It may have either a mainly linear structure [amylose] or a branched structure [amylopectin]. A single plant species may exist as hybrids with various proportions of amylose and amylopectin e.g. high amylose corn. The molecular weight of the constituent polymers, particularly amylose, varies between different starch sources. All starches form more or less viscous pastes when cooked in water but there are significant differences in paste texture, viscosity and stability.

Generic term for all products produced from native starch including modified starches and starch hydrolysis products.

An elastic deformable mass formed from an aqueous dispersion of gelatinized starch. A starch gel has visco-elastic properties.

Product obtained by the acid- and/or enzymatic hydrolysis of starch consisting of a mixture of low molecular weight polysaccharides, oligosaccharides and simple sugars.

The viscous colloidal mass resulting from the gelatinization of starch in water. Starch paste is not a solution but contains swollen granule remnants, dissolved amylose, and a number of intermediate species. The stability of starch pastes depends on starch type (amylose/amylopectin ratio), concentration and storage temperature among other factors.

Aqueous suspension of unswollen starch granules. Synonyms are starch suspension and starch milk.

a chemical starch modification process. Chemical groups such as hydroxypropyl, acetyl, and octenyl succinyl groups are added to the starch molecule. These provide improved functional properties such as improved freeze/thaw stability, viscosity stability, and higher water holding capacity.

Relative sweetness is the level of perceived sweetness compared to that of pure sucrose assessed under the same conditions.

The separation of water or fluid that disassociates or exudes from starch products or jelly due to concentration and shrinkage of a gel, which squeezes out the dispersing medium. Occurs in overcooked custard, for example.