Food and Beverages Applications of Starch and Starch Derivatives
By: Dr Roland Beck
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.