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Research on the preparation of starch-based degradable foams by adding simple raw materials and using simple processes meets the requirements of modern society and market demand. Water is the most common raw material in daily life, its triple transformation is easy to achieve, and it has an important effect on many aspects of the starch foaming process. This paper presents the research results on the preparation of starch-based foaming materials using water as an important raw material, summarizing the mechanism of the action of solid-liquid gaseous water in the plasticization, foaming, hydrophobic, and swelling processes. Water vapor fumigation of starch materials uses high temperatures to induce the inversion (or dehydration) of the hydroxyl groups distributed on the surface, reducing the water sensitivity of the starch foam surface. Finally, the development trend is analyzed and foreseen, in order to provide new ideas for the development of low-cost methods to prepare degradable and environmentally friendly packaging materials. KEYWORDS foaming, hydrophobicity, plasticizing, starch, water, 1 | INTRODUCTION Traditional foam plastic has the advantages of light weight, good cushioning, good heat and sound insulation, etc., and is an essential part of the modern packaging industry. [...]

Byline: Franziska Schabinski (1), Janaina Oishi (1), Fabio Tuche (1), Alain Luy (1), Yasser Sakr (1), Donald Bredle (2), Christiane Hartog (1), Konrad Reinhart (1) Keywords: Critical care; Sepsis; Hydroxyethyl starch; Gelatin; Renal failure Abstract: Purpose To compare the effects of predominantly hydroxyethyl starch (HES 6% 130/0.4)-based with predominantly gelatin 4%-based fluid therapy on renal function in surgical intensive care unit (ICU) patients. Methods Before--after, retrospective, study of surgical ICU patients. All patients admitted from January to June 2005 formed the HES group, with HES 130/0.4 as the standard colloid of choice. All patients admitted from January to June 2006 formed the GEL group, with gelatin 4% as the primary colloid. Acute renal failure (ARF) was defined as new need for renal replacement therapy (RRT) or at least a two-fold increase in baseline creatinine. Results There were 1383 patients in the HES group and 1528 in the GEL group 118 and 87, in each group respectively, had severe sepsis. The incidence of ARF and ICU and hospital mortality rates were similar in the two groups. In a post-hoc multivariable analysis, cumulative doses >33 ml/kg of either HES (OR = 1.85, 95% CI: 1.01--3.41, p < 0.001) or gelatin (OR = 1.99, 95% CI: 1.05--3.79, p = 0.035) were associated with a higher risk of ARF. Conclusions The incidence of ARF was similar in patients who received predominantly HES (6% 130/.04) fluid therapy and in those who received predominantly gelatin 4%. Moderate cumulative doses of modern HES or gelatin solutions may be associated with a higher risk of ARF. Author Affiliation: (1) Department of Anesthesiology and Intensive Care, Friedrich-Schiller-University Hospital, Erlanger Allee 103, 07743, Jena, Germany (2) Department of Kinesiology, University of Wisconsin, Eau Claire, WI, USA Article History: Registration Date: 18/05/2009 Received Date: 05/09/2008 Accepted Date: 29/04/2009 Online Date: 17/06/2009 Article note: Electronic supplementary material The online version of this article (doi: 10.1007/s00134-009-1509-1) contains supplementary material, which is available to authorized users.

The study objective was to determine whether a small dose of fructose administered before or simultaneously with a high glycemic index, starchy food decreases postprandial glycemic response. Nondiabetic healthy adults (n = 31; mean [+ or -] SEM: age, 26 [ + or -] 1 y; weight, 66.1 [+ or -] 2.6 kg; body mass index, 23.3 [+ or -] 0.6 kg/[m.sup.2]) were studied in a randomized crossover design. Treatments consisted of 50 g available carbohydrate from instant mashed potatoes fed alone (control) or with 10 g fructose fed 60, 30 or 0 min before the potato meal. Capillary finger-stick blood samples were analyzed for glucose concentration at -60, -30, 0, 15, 30, 45, 60, 90 and 120 min relative to the ingestion of the potato meal. Compared with the control, the positive incremental area under the glucose curve was reduced 25 and 27% (P < 0.01) when fructose was fed either 60 or 30 min before the meal, respectively. In contrast to previous studies demonstrating that immediate administration of a small amount of fructose lowers the glycemic response to a glucose solution, we found that fructose must be consumed before a starchy food to reduce postprandial glycemia. KEY WORDS: * fructose * glycemia * breath hydrogen * glycemic index * starch * humans

Food additives in the forms of starches and gums are going beyond fat and gelatin replacement and into performance enhancers for food products including snacks, yogurt, dressings, nutraceuticals, dessert mixes, aseptically packaged cheese sauces, candies, coatings for batter mixes for breaded, fried foods and many other products. Biotechnology has been used to bring novel starch structures and functionalities for corn with new molecular structures.

Byline: P. Montero (1), M. Carmen Gomez-Guillen (1) Keywords: Frozen storage; Prawn; Mince; Functionality; Gels Abstract: The functionality of minced prawn flesh during frozen storage, with and without added ingredients as protectants, was examined in terms of water-holding capacity, protein solubility, viscosity, texture and gel-forming capacity. Different lots containing sorbitol, egg white and starch were studied. Minced prawn showed high protein solubility which remained constant after 3 months of frozen storage, regardless of the ingredients used. A slight increase in shear strength during the storage period was suppressed by the addition of ingredients however, these were not effective at substantially improving the gel-forming capacity of the minced prawn. Viscosity was the property most affected by frozen storage, and was improved by the addition of ingredients. Author Affiliation: (1) Departamento de Ciencia y Tecnologia de Carne y Pescado, (CSIC), Ciudad Universitaria s/n, E-28040 Madrid, Spain, ES Article note: Received: 9 June 1998 / Revised version: 13 August 1998

Encapsulated ingredients can be added to food for its enhancement in various ways and can be helpful in tailoring products for specific applications. Color, flavor and nutritional aspects of foods can be changed using products encapsulated in polymer coatings or whey protein. Other innovations involve cyclodextrins, which are of particular interest, liposomes, 'solloids,' that is, a solid suspended in a solid, proteinoid microspheres, and carbohydrate-based glassy matrices. Many new developments have been made in the US and the UK and searches of patents will be an effective means of finding them. Chewing gum is a well known application of encapsulation technology. Crystals containing fresh mint oil can add intense flavor in gum. Flour can be flavored with allium oil capsules. Type of coating material, type of release, processing conditions and functional properties desired in the product all should be considered. some problems can only be solved through use of encapsulation. Ingredients discussed include acidulants, salt, aspartame, fish oils and powders for fortification, leavening agents.

Cyclodextrins (CDs) are seminatural products which are synthesized from the renewable natural material, starch. They are industrially produced because of the relative ease of changing important characteristics and the ability to eliminate their toxic properties. They are therefore used in drugs, foods or cosmetics. Production starts with the liquefaction of start at high temperature. After cooling, CD glucosyl transferase enzyme produced by microorganisms is added. Next, a complex-forming agent is added and is latter removed and the aqueous solution is filtered. CDs are then extracted through crystallization and filtration.

Gelatinization of corn starch and its complex formation with stearic acid is different in single screw drivers and the twin screw extruders, and is a function of the distance from the feed end. Starch gelatinization in single screw extruder starts in compression zone and ends in the metering zone. The starch-stearic acid formation starts at the same zone but is maximum at the tip of the screw. However, starch gelatinization and the complex formation of starch-stearic acid in the twin screw extruder starts at a 7 screw diameter distance from the feed end and continues till the die end.

Treatment of carrots with corn starch or sulfite can retain the red color and the alpha- and beta- carotenes for a longer time. A low concentration of sulfite can reduce color loss but the carotene content is not retained. Carrots treated with starch exhibit a slower rate of carotene and color loss than those treated with sulfite, while higher sulfite treatment results in higher rehydration ratio. Untreated dehydrated carrots which are used by U.S. food processors lose their quality because of physical and chemical changes.

The development of a wide-variety of low-calorie, starch-based materials to replace fat in processed foods is discussed. The properties of full-fat products that must be matched by their carbohydrate replacers are its highly desirable taste, very desirable mouthfeel characteristics and other sensory attributes such as tenderness and juiciness. However, reformulation is also required to maintain the optimum level of moisture and preservation. There have been many applications of successful reformulations for fat reduction.

Properties, including tensile strength, water vapor permeability and elongation, were determined for highly carboxymethylated starch (HCMS)-based edible films made with plasticizers. Includes a table and a graph.

R. A. DE GRAAF [*] Department of Chemical Engineering The University of Groningen Nijenborgh 4, 9747 AG, Groningen, The Netherlands Environmental awareness has strongly stimulated the introduction of biodegradable materials [...]

Technology push and marketing pull, the 'Find a need and fill it' concept, and their interplay are discussed in relation to product development involving cranberries, eggs, yogurt and veal. In each of these products some new developments have been made based both on technological advances and on the needs consumers perceive, largely related to health issues.