100 Years of Food Starch Technology by Nurul Falah

Early History

snurulfalah — 2013-09-14 05:09:54 UTC

4000 BC : Strips of Egyptian papyrus stuck together with a starchy adhesive
170 BC : Cato describe that starch were separated from grain by Romans.
300 years later : a greek physician named Celcius, described starch as a wholesome dietary product and it also used to produce an "artificial honey" with saliva for traeting wounds.
312 AD : Starch was shown to provide resistance to ink penetration in chinese paper.

snurulfalah — 2013-09-14 05:37:19 UTC

1804 : Bouillon- Lagrange first reported production of dextrin by roasting starch in the search for an industrial substitute for gum arabic and tragacanth.
1811 : Kirchoff discovered that sugar could be produced from potato starch by hydrolysis with acid.
1830 : concurrent with the opening of large potato starch mills, sugar from starch came into use in wines in Germany.
1874 : Naegeli showed partial acid hydrolysis of starch granules produced a residue containing short linear molecules.

snurulfalah — 2013-09-14 06:31:31 UTC

1807 : The first American wheat starch plant was in Utica, New York.
1824 : Wet milling of potato starch began in Hillsborough County, New Hampshire.
1844 : Wet milling of corn got underway, when the Colgate wheat starch mill in Jersey City, New Jersey, was converted to processing corn using Thomas Kingford’s alkaline purification.
1895 : There were 5 wheat starch and 16 corn starch plants in the U.S. The corn starch plants were producing 200MM pounds of starch per year (Whistler, 1984).
1880 to 1890 : The number of American starch plants had decreased from 140 to 80, several of which consolidated in 1890 to become the National Starch Manufacturing Company of Kentucky.
1900 : The United Starch Company and the National Starch Manufacturing Company consolidated (Whistler, 1984).

snurulfalah — 2013-09-15 14:37:48 UTC

The quality attainable with food starch thickeners improved dramatically in the 1940s with the introduction of cross-linked starches and waxy maize.

Cross-linking with bifunctional reagents was first patented in 1943 and commercialized in the late 1940s.

snurulfalah — 2013-09-15 14:49:37 UTC

The outstanding achievements of the 1950s were the commercialization of monosubstituted, or stabilized starches and high amylose starches.

snurulfalah — 2013-09-15 14:54:06 UTC

1960s : Drum dried, cross-linked and stabilized starches first became commercially available around 1960, making instant dessert mixes and in-plant cold processing of starch-containing foods possible.
1970s : The use of hydroxypropylation in distarch phosphates and distarch glycerols was commercialized in the early 1970s and provided higher stability and richer texture than previously possible.
1980s : starch improvements in the 1980s centered on emulsion stabilization and flavor encapsulation.
1990s : Replacing the fat in indulgence products.

(click on a link below for more information...)

snurulfalah — 2013-09-15 23:08:56 UTC

start to read from bottom to up ;)