Specialty
starch is technically modified version of its traditional form of
starch. Starch is polymeric carbohydrate consisting high amount of
glucose joined together. Pure starch is insoluble in cold water or
alcohol causing limitations in production process. Major commercially
used starches are from corn, tapioca, wheat, rice and potato. Starch
is used as an additive for food processing, additionallyfood starch
are used for stabilizing, binding or thickening. Specialty starch is
a cost effective and higher quality alteration formulated by
manipulation of structural functionality in starch. Specialty starch
is used primarily in food processing industry owing to its
flexibility and multi functionality. Often food processors face
challenges in achieving standardizing final product after any minor
changes in ingredient quality, functionality or process of
production. Achieving standard outcome is even more difficult when
traditional starch is usedas a component while innovation.
Traditional starch can be differentiated by their granule size
(large, medium, small) and origins (Oats, Potato, Seeds etc.). Starch
contains amylose and amylopectin which have distinct functionalities.
These fundamental functions lead to failure in changes while
processing. Any changes in proportion of input or production process
alsoleads to distinctive difference in final output.These factors
limitapplicationof traditional starch in case of innovation.
Increasing demand fornew variants, flavoring and packaged food have
increased the demand forflexible food processing starch. Specialty
starch is a modernization of starch which has eliminated short
comings of its traditional form.
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More About Specialty
Starch Market Report
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Specialty
starch helps to solve difficulties in dough binding, sheeting and
reduces dough stickiness in food processing. It also helps to produce
calorie balancedand gluten free products. Several types of specialty
starch helps in diversification of performance, to meet a range of
requirements in different functional applications like texturizing,
gelling, thickening and adhesion making specialty starch an
accessible explanation.
Specialty
starch market has been significantly influenced the growth of bakery
and confectionary, brewery and healthy food industries globally.
Advancements of food processing will require flexibility of
ingredients influencing demand for specialty starch positively. The
usability of specialty starch is expected to have an increase in
global demand amongst food processing industry.
Federal
Food, Drug, and Cosmetic Act, Section 4(a)(1) has regulated labeling
of the term “starch” only in case of corn made starch, in any
other case a distinctive name is to be used to avoid any misleading
statement. Due to increase in health consciousness and awareness any
relabeling leads to shyness of consumers.Native starch delivers all
the developments of specialty starch with option of labeling it as
“starch”. This variant can gain a competitive advantage over
specialty starch for its acceptability amongst consumers. Increasing
demand of organic food has been predominant in every market. Starch
choices are limited for developers of organic foods and beverages up
until very recently. But organic starch is likely to face limitation
to produce attractive food products unlike its competitor specialty
starch in food processing market.
North
America leads global
specialty starch market. The majority of North American demand of
specialty starch is from U.S. market. Demand for it is governed by
changing consumer preferences and trends and developments globally.
Lack of technological advancement, infrastructure and raw materials
in Asia- Pacific restricts specialty starch demand increase in the
region. U.S. is also the major producer of specialty starch and major
exporter of the same.
Key market player are Everest The Growth Climber (U.S.), Archer Daniel Midland (U.S.), Royal DSM N.V. (The Netherlands), Tate & Lyle PLC (U.K.)., Cargill Inc. (U.S.), Givaudan Flavors (Switzerland),E. I. DuPont de Nemours and Company (U.S.), Sensient Technologies (U.S.), Ingredion Incorporated (U.S.),CHR. Hansen (Denmark), and Kerry Groups (Irelands).
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