Tag Archives: Starch

Popcorn


Popcorn

Popcorn is a type of corn that bursts into irregularly shaped puffs when heated. When heat is applied to a popcorn kernel, pressure builds inside it until the outer hull finally explodes and the gelatinized, starchy interior comes spilling out. This rapidly hardens, becoming the familiar puff. This tasty treat, today a fixture at theater concession stands, is not a modern invention. Evidence suggests humans have been eating it for thousands of years. What are kernels that fail to pop called? More… Discuss

Corn syrup: an almost omnipresent additive in all processed foods: why? There is no need for it in more than 85% of the present use!


Food indusry is responsible for obesity, and therefore for the global resession! its time to make industrial dinosour change their recipes, or leave the scene!

Corn syrup

From Wikipedia, the free encyclopedia
 

Corn syrup on a black surface

Karo advertisement, 1917.

Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.

The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch.[1][2] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, tapioca and potatoes are the most common other sources.[3][4][5]

Commercial preparation

Historically, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Currently, corn syrup is obtained through a multi-step bioprocess. First, the enzyme α-amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as “γ-amylase”. Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.[6]

Corn syrup is produced from number 2 yellow dent corn.[7] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.[8][9]

The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).

Some commercial corn syrup products are actually a composition of syrups.

  • Composition Light corn syrup is a combination of corn syrup and high fructose corn syrup, seasoned with vanilla flavor and salt. Light corn syrup is clear and tastes moderately sweet.
  • Composition Dark corn syrup is a combination of corn syrup and molasses, caramel color and flavor, salt, and the preservative sodium benzoate. Dark corn syrup is a warm brown color and tastes much stronger than light corn syrup. Molasses in dark corn syrup enhances its flavor and color.

Uses

Corn syrup’s major uses in commercially prepared foods are as a thickener, a sweetener and as a humectant – an ingredient that retains moisture and thus maintains a food’s freshness.[10]

In the United States, cane sugar quotas raise the price of sugar;[11] hence, domestically produced corn syrup and high-fructose corn syrup are less expensive alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to help control cost.[10]

Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of high fructose corn syrup production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product. The best-known brand in the U.S. is “Karo”.

If mixed with sugar, water and cream of tartar corn syrup can be used to make sugar glass.

See also

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The global economy is NOT in resession because of overweight people but because of the unsafe foods we’re exposed to, such as: Modified starch (From Wikipedia, the free encyclopedia): one will find it as in mostly all processed foods


Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.[1] Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper. They are also used in many other applications.[2]

Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.

– Calories in vs. calories  consumed (is the main resort that you have: the lower the intake, the lesser effort you’ll need to burn the rather than store as fat the extra nutrients ingested),  IF:
– you have been diagnosed with diabetes remember that the safest foods for you are prepared at home from ingredients procured from the market.
– Avoid juicers and all concentrated (dried) fruits) (get accustomed to enjoy apples)
– Your stomach will work hard in digesting some foods (which is good internal workout) and the best (due to low nutritive value) is broccoli (do not juice it, let your digestive system deal with that!)
– Eat nonfat pro-bionic yogurt, kefir, even sauerkraut to maintain an healthy digestive system. You can make your kefir find out how: @ http://www.culturesforhealth.com/Kefir/
– Did you asked yourself if you have brisk walk, or whatever it that drives your heart rate 85%and up for more than 15 minutes: if you can carry conversations easily you probably are not achieving that goal! Get a heart rate monitoring wristwatch) If not do it, the earlier in the day, the best!
– stay regular (get fiber like Metamucil, etc.)  in your diet (you can add fiber to soups, coffee, protein shakes….you get the idea).

****NO excuses, because this one thing you cannot delegate!****

****Let’s start with these few things….and move on to others!****

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