Thursday, June 02, 2011

Gelatinization process

Gelatinization process is characterized by the gelatinization temperature, above which the gelatinization of the starch suspension starts due to heat and moisture transfer phenomena.

It is the process that starch molecules undergo to thicken a liquid. It was defined by the expert as phase transition of granules from an ordered state to a disordered one.

When moist heat is applied to starch, the granules gelatinize, forming a mixture of thick, soft and creamy consistency.

This behavior makes starch useful for many purposes in food as an adhesive and thickening agent and industrial applications such as making paper paint and cosmetics.

There are three stages of gelatinization using starch:
*Heating the starch
*Absorbing the liquid
*Thickening the liquid

The process is essential for many industrial processes as it alters the rheology and viscosity properties of the system that the starch is in and it also makes the starch more accessible to enzymatic action.
Gelatinization process
Related Posts Plugin for WordPress, Blogger...

Most Popular Articles

Feed from Food Science

Feed from CEREAL SCIENCE AND TECHNOLOGY