Food and Beverages Applications of Starch and Starch Derivatives

Food and Beverages Applications of Starch and Starch Derivatives

By: Dr Roland Beck

The first lesson is free! Just click lesson 1 to try before you buy.

In this course you will learn to understand the multitude of functional properties of starch and derivatives as they are typically defined by the starch industry and link them to the application relevant properties of the food producer. The application relevant properties are then eventually brought in context with the consumer expectations.

It is important to realise that the three different parts of the value chain, i.e. supplier, customer and consumer, use different languages to describe the different functionalities expected from starches and starch derivatives. Successful product introductions take this communication challenge into account by interconnecting the various terminologies along the value chain.

Furthermore, you will be made acquainted with some of the limitations specified by food law for the use of starch based additives (E number products) in certain food categories.

Take this Course
August 14th, 2016|Food Ingredients, Glucose, Starch|Comments Off on Food and Beverages Applications of Starch and Starch Derivatives

About the Author:

Roland Beck spent about half of his career in product and process development, sales and marketing with Cerestar, later Cargill, before joining Sensient’s Color Division initially as Commercial Director and subsequently as Managing Director, responsible for Europe, Middle East and Africa. He is author of about 70 publications and 20 patents, most of them dealing with the use of starch and its derivatives in the food and pharmaceutical industries.

TTC Cookie Policy

Our website uses cookies to improve your experience. Please visit our Cookie Policy page for more information about cookies and how we use them.

I accept cookies