OBJECTIVES The aim of this study was to improve flowability and compressibility characteristics of starch to use as a suitable excipient in direct compression tabletting. Quasi-emulsion solvent diffusion was used as a crystal modification method. MATERIALS AND METHODS Corn starch was dissolved in hydrochloric acid at 80°C and then ethanol as a non-solvent was added with lowering temperature u...

ABSTRACT: Mayonnaise is probably one of the most widely used sauces worldwide. The oil content of traditionally mayonnaise is more than 65%. Fat has a role in creating viscosity, color and texture but might cause many diseases and disorders in human. In this study the influence of modified wheat bran as a fat replacer on the rheological properties of low fat mayonnaise was studied and compared ...

From the angel of environment protection, through analysing the properties of three majority types of sizing agent, such as starch(modified starch), PVA(polyvinyl alcohol) and acrylic size, we attempted to compare the sizing performance indices of several different environment protection sizing agents. We also briefly introduced several printing pastes with research values currently which could...

Overview: Starch is the major component of cereal grains. In corn it makes up approximately 75% of its dry matter. Starch is a polymer with the simple sugar glucose serving as the repeating unit. Normally starch occurs in two forms: amylose, a linear molecule normally making up 25% of the starch, and amylopectin, a branched form comprising the remainder. For Missouri livestock growers, producer...

Starch is an important biopolymer, which is used in various branches of industry including food technology, mining, textile and paper industry. The divergence in applications causes the need of different technological parameters, such as granularity, solubility, viscosity, molecular weight. These features are controlled by molecular structure of starch, which is complex and covers all levels of...

Starches from various botanical origins (rice, maize and potato starches) were cross-linked in the presence of epichlorohydrin (EPI), respectively. Then, the cross-linked starches were further oxidized with sodium hypochlorite (NaOCl, 2.5% w/w) to obtain oxidized cross-linked starches (OCS). The chemically modified methods on the physicochemical properties of different starches were investigate...