Value Added Modified Starches: CWS (cold water swelling), Physically Modified Starches, & Enzyme Modified Starches - Process, Applications, Products and Markets
|発行||S.K. Patil & Associates, Inc.||商品コード||274608|
|出版日||ページ情報||英文 112 Pages
|付加価値型化工スターチ（冷水膨張(CWS)スターチ、物理的／酵素的化工スターチ）：製造工程、用途、製品、市場 Value Added Modified Starches: CWS (cold water swelling), Physically Modified Starches, & Enzyme Modified Starches - Process, Applications, Products and Markets|
|出版日: 2012年11月30日||ページ情報: 英文 112 Pages||
当レポートでは、全世界の化工スターチ（デンプン）の産業および市場−−冷水膨張(Cold Water Swelling)スターチ、物理的化工スターチ、酵素的化工スターチの3種類−−について分析し、各種類について、製品の特質や製造工程、主な用途やメーカー・需要家の概略、生産量・市場価格の動向、研究開発の動向、今後の市場機会などを調査・推計して、その結果を概略以下の構成でお届けします。
This report is a combination of three important modified starch categories; Cold Water Swelling, Physically Modified and Enzyme Modified Starches. The report covers products, applications, markets and research activities and selected pertinent patents.
The analysis includes definitions, current product offerings and market detail on the major food segments.
Report provides important insights into applications served by modified starches reported. Market information can provide important direction to the developers and research managers. The food manufacturers can also benefit from the information provided for their current and new product development efforts. Research presented in the form of selected abstracts with who is doing what and which areas. List of patents for each categories compliment the research abstracts presented based on our extensive research of publications and patents.
Report is presented in three separate groups of modified starch products below:
The three separate groups of reports 1, 2 and 3 present most pertinent material on this highest value modified starches mainly for food applications.
Cold water swelling and spray cooked starches are marketed heavily for instant preparation, flavor encapsulation and convenience aspects of food preparation. Granular cold water swelling/soluble starches are produced by treatment with an alcohol and a strong base to effect swelling of the starch granules and conversion to a form having increased cold water solubility. Original process described in KSU patent was not economical. Alcohol with alkali was the original work by Jay-Lin Jane and Paul Sieb (1992) was not practices due to high alcohol usage and very high cost (see abstract).
One of the recent developments in starch technology is development and marketing of physically modified starches that perform similar to chemically modified starches in food applications. Physically modified starches represent the greatest opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly” ingredients, there is a significant interest in these products by all major food manufacturers. Our estimate is that this will be one of the main areas of opportunities in starch industry and estimate more than doubling of this market in the US to ~ 90 - 100 million lbs in next 3 - 5 yrs. Growth is driven by “Organic”, “Natural” and “Clean Label Foods” New technologies and new products will continue to come to market going forward.
Physically modified starches represent a great opportunity for growth in the starch industry. As the desire to provide cleaner labels or “pantry friendly”, “clean label” ingredients, there is a significant interest in these products by all major food manufacturers.
Enzyme modified starches remain a active area in the functional modified starches. Enzyme modification can be tailor to very specific properties because of specificity of enzyme attack and very selective modification of targeted food and industrial segment applications demands going forward. This starch category can also qualify for “clean label” products if chemical modification is not utilized with enzyme modification.
A large-scale starch processing industry has emerged in the last century. In the past decades, we have seen a shift from the acid hydrolysis of starch to the use of starch-converting enzymes in the production of maltodextrin, modified starches, or glucose and fructose syrups. In recent year's use of several enzymes in biofuels, bioplastics, detergents, feed and several bioprocessed products such as organic acids, amino acids and many other monomers for food & industrial applications has over passed the classical use of enzymes in starch hydrolysis products such as sweeteners, maltodextrins, etc.