Starch Pros

October 24^th 2016

Key to diet potatoes found.

Wageningen plant breeders are able to produce potatoes that are hard to digest and could serve as diet potatoes. Or, conversely, very easily digestible spuds that would be very suitable for elderly people in rest homes who have trouble eating. The crux is an enzyme that bonds phosphate to starch.

Xuan Xu, PhD candidate at Plant Breeding, performed research on the digestibility of the starch contained in potatoes. This digestibility depends on, among other things, the amount of phosphate particles bonded to the starch, explains her copromotor Luisa Trindade. The more phosphate the potato contains, the harder it is to break down the starch. Xu discovered that there are specific enzymes that make the phosphate bond to the starch or, quite the opposite, make the phosphate detach.

She experimented with one of these enzymes: laforin. In humans, this enzyme detaches phosphate from glucose. Xu and Trindade expected it to elicit a similar reaction in potatoes, but to their surprise, the enzyme induced a higher level of phosphate in the starch. The enzyme turned out to be inactive during the formation of the starch in the potato, but the potato plant thought it was and as a reaction increased the bonding of the phosphate to the starch. Laforin revealed itself to be the key to producing diet potatoes.

It is certain that the enzyme makes phosphate bond to starch in potatoes, which causes the spud to be harder to digest. Xu was able to successfully implement this property using genetic modification. But as GM technology is somewhat problematic in food crops, Trindade is looking for other possibilities. ‘Perhaps we will be able to find a protein in potato plants with the same effect on the plant as laforin.’

This enzyme stimulates the plant to make more phosphate bond to starch, but what is that stimulus? ‘That is a question for the next PhD candidate’, says Trindade. Xu’s successor will search for the effector of this reaction and will perform research on how the bonding of phosphate can be stimulated in a different way than through genetic modification.

If they manage to do this, you could get a potato that is hard to digest, which could be interesting for people who want to lose weight. By using this same principle, you could also develop a potato that is very easy to digest, for example for elderly people in rest homes who have trouble eating.

Source: https://resource.wur.nl/en/science/show/Key-to-diet-potatoes-found.htm

October 18^th 2016

2nd Starch World Dubai.

“Tap Rising Opportunities in the Starch and Sweeteners Markets. Meeting of Buyers & Sellers from the Mediterranean, MidEast, Central Asia & Caspian Regions”.

When and where? 27-28 Mar, 2017 – Dubai, United Arab Emirates.

Key Highlights:

– Starch from Potatoes, Pulses, Wheat and Maize

– Value added food applications in snacks, confectioneries and local foods

– Commercial outlook in paperboard application

– Innovations and technology in starch manufacturing

– Focus on Saudi Arabia, Iran, Kazakhstan, Russia, Egypt & Morocco

For more details click on the link to view: http://www.cmtevents.com/main.aspx?ev=170305&pu=269084.

Source: http://www.cmtevents.com/aboutevent.aspx?ev=170305&

September 02^nd 2016

There is now a sixth taste – and it explains why we love carbs.

A carb craving can be hard to resist, but why? The explanation might lie in new evidence that carbohydrate-rich foods may have a unique taste.

We used to think that our tongues registered just four primary tastes: salty, sweet, sour and bitter. Umami, the savoury taste often associated with monosodium glutamate, joined the list in 2009.

However, this misses out a key component of our diet, says Juyun Lim at Oregon State University in Corvallis. “Every culture has a major source of complex carbohydrate. The idea that we can’t taste what we’re eating doesn’t make sense,” she says.

Complex carbohydrates such as starch, which are made from chains of sugar molecules, are an important source of energy. But food scientists have tended to overlook the possibility that we might be able to specifically taste them, says Lim. Because enzymes in our saliva break starch down into simple sugars, the assumption was that we detect starch by tasting those molecules.

Lim’s team tested this by giving volunteers a range of different carbohydrate solutions. They found they were able to detect a starch-like taste from carbohydrate chains of various lengths. “They called the taste ‘starchy’,” says Lim. “Asians would say it was rice-like, while Caucasians described it as bread-like or pasta-like. It’s like eating flour.”

The volunteers could still make out this floury flavour when they were given a compound that blocks the tongue’s sweet receptors. This suggests we can detect carbohydrates before they have been completely broken down into sugar molecules.

This is the first evidence that we can taste starch as a flavour in its own right, says Lim.

Michael Tordoff at Monell Chemical Senses Center in Philadelphia says the evidence is impressive. “It will surprise a lot of people,” he says. “Many people think there are only five tastes, but a bunch of us think there might be others.”

Researchers are already investigating other potential tastes, such as flavours associated with carbonated drinks, amino acids – the building blocks of proteins – and blood, which has a metallic quality. “We are moving away from the idea of five primary tastes,” says Lim.

But before any new flavours can be enshrined as primary tastes, they must meet a strict list of criteria. Tastes need to be recognisable, have their own set of tongue receptors, and trigger some kind of beneficial response.

Starch doesn’t tick all of these boxes: no starch-specific receptors on the tongue have been identified yet. But another criterion is that a flavour must be useful to us. There’s a strong case to be made for starch here, which is well worth detecting as it is both high in energy and slower to release it than sugar.

“I believe that’s why people prefer complex carbs,” says Lim. “Sugar tastes great in the short term, but if you’re offered chocolate and bread, you’d choose bread as a daily staple.”

Source: http://agsci-labs.oregonstate.edu/sensoryresearch/

August 26^th 2016

Starch Short Course at the Whistler Center for Carbohydrate Research.

This fall a Starch Short Course is given at the Whistler Center situated at the Purdue University, West Lafayette, Indiana (U.S.A.).

This short course on starch is held October 4 – 6 and this 3-day format will have the fundamentals on day 1 and advanced sessions on days 2 and 3 covering timely topics relevant to industry, including our perspective of state-of-the-science and future opportunities.

This course is a Special Event for members but they have limited registration available for non-members.

For more information check out the website of the Whistler Center.

Source: https://www.whistlercenter.purdue.edu/events/short-course/

August 17^th 2016

Ingredion to acquire rice starch & flour business in Thailand.

Ingredion Incorporated have announced that it has entered into a definitive agreement to acquire the rice starch and rice flour business from Sun Flour Industry Co, Ltd. based in Banglen, Thailand.

The acquisition supports Ingredion’s global strategy to increase its higher-value specialty ingredients business and has been approved by the Company’s board of directors. It is subject to approval by Thai government authorities as well as to other customary closing conditions. Details of the transaction have not been disclosed.

“Rice is an on-trend ingredient. It is non-GMO, hypoallergenic and gluten free. Plus, its superior functionality makes it ideal for a variety of uses, including baby foods, dairy products, snacks and gluten-free bakery,” said Jorgen Kokke, Ingredion senior vice president and president, Asia Pacific and EMEA. “This acquisition enhances our global supply chain and leverages other capital investments we’ve made in Thailand to grow our specialty ingredients and service customers around the world,” Kokke added.

Sutipong Sitapradit, founder and president of Sun Flour Industries, said: “Sun Flour Industries has been an integral part of Thailand’s agricultural history, and is renowned for its quality. Ingredion’s global presence is a growth opportunity for the rice business. It provides career opportunities for the employees and helps position Thailand as a production and export base for value-added, rice-based food ingredients.”

Once the acquisition is complete, Ingredion will have four manufacturing facilities and 870 employees in Thailand, including the 120 employees joining the Company from Sun Flour.

Source: http://www.ingredionincorporated.com/news-events.html

August 12^th 2016

Detmold Training Course on October 11th-12th, 2016.

Developing a deeper insight into the starch industry – A two-day course for those wishing to gain understanding of starch and its uses today.

For more infomation contact the Association of Cereal Research in Detmold, Germany. Or copy this link into your internet browser: http://www.agfdt.de/tl_files/dateien-veranstaltungen/seminare/Detmold%20Training%20Course/Program_Detmold%20Training%20Course.pdf.

Source: http://www.agfdt.de/en/annual-overview.html

July 27^th 2016

ADM Continues to Expand Starch Business with New Products.

Continuing to expand its starch portfolio, Archer Daniels Midland Company is introducing ADM Confectionery Moulding Starch, a new line of starches that will offer high food-grade quality moulding capabilities to confectionary and gummy customers.

“ADM is already a leading provider of starch products for the paper and corrugated cardboard industries, where customers have come to know our high-quality products, our unparalleled supply chain reach, and our superb customer service,” said Kris DiTommaso, vice president, ADM’s starch business. “We are excited to offer our confectionary and gummy customers a high-quality moulding medium that will be available in non-GMO formulations for their molten and hot candy application needs.”

ADM Confectionary Moulding Starch products will be starch-based with added mineral or high stability vegetable oil to allow the product to accept and hold impressions. Advantages for customers include: • High food-grade quality, • Non-GMO options • Decreased drying times and • Ability to accept high quality imprintation (including shapes and letters).

Source: http://www.adm.com/en-US/news/_layouts/PressReleaseDetail.aspx?ID=744

July 15^th 2016

StarchWorld Europe 24-25 Oct, 2016 – Vienna (Austria) NH Danube City .

“Roughing Up the Sweetener Market with EU Deregulation – will Starch Sweeteners Beat Sugar?”.

“Potential Impact of TTIP with US on the European Starch Industry”.

Key Highlights:

•Demand / supply outlook for HFCS from cereal and grain rich countries in Eastern Europe

•Starch innovations in the clean-label age

•Development of new industrial starches for paper applications

•Starch valorisation into value added products

•Bioethanol economy and regulations in Europe and impact on starch crops

More information and inquiries can be found on the website.

Source: http://www.cmtevents.com/aboutevent.aspx?ev=161033&name=StarchWorld-Europe&