starch, derivatized

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Chemical derivatives of starch, such as ethers and esters, show properties such as reduced gelatinization in hot water and greater stability to acids and alkalis (‘inhibited’ starch); useful where food has to withstand heat treatment, as in canning or in acid foods. Further degrees of treatment can result in starch being unaffected by boiling water and losing its gel-forming properties. See also starch, pregelatinized; starch, modified.

Subjects: Medicine and Health.

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