1. 2. Binding
Amylose works better than amylopectin at holding batters to vegetables and meats during deep frying
Allow batter dipped foods to set for 20 minutes before frying for better binding
Carageenan is a gum that is used as a binding agent in dairy. For example, it is used in cocoa to prevent chocolate milk from settling.

2. 3. Thickening
During heating, molecules of starch are stretched. As they swell and take up water causing thickening
Gelatinization – thickening a liquid with starch.
Starch used in instant puddings has been pregelatinized, allowing it to gel at the temperature of cold milk

3. 3. Thickening Continued…
The presence of salt and sugar will interfere with starch’s ability to thicken
When sugar is combined with flour or any other starch, it will decrease the strength & viscosity of the gel.
Depending on the starch, salt can increase or decrease thickening

4. 4. Stabilizing
All complex carbohydrates help stabilize food products by keeping ingredients evenly distributed throughout mixtures

5. Types of Starch and Liquid Mixtures
Slurries – uncooked mixtures of water and starch which is used to thicken soups or sauces
Sols – thickened liquids. Examples: pancake/waffle/muffin batter.
Pastes – thickened mixtures of starch and liquid that have very little flow. Also used to thicken soups & stews.
Gels – starch mixtures that are rigid

6. Physical Properties of Starch & Liquid Mixtures
5 properties food scientists evaluate before selecting a starch, which can affect flavor and consistency.
Retrogradation
Viscosity
Stability
Opacity versus Translucency
Texture

7. 1. Retrogradation
Retrogadation – firming of a gel during cooling and standing.
Changes in retrogradation
cracks form in the gel
water leaks from the gel over time (syneresis)
Syneresis example: mustard with the liquid separated out

8. 2. Viscosity Viscosity - Resistance of a mixture to flow
Varies with molecular size, shape, and charge.
Larger molecules are harder to move.
Linear molecules are more viscous than branched.
Charged particles have more resistance to flow.
Gels are more viscous than pastes, pastes are more viscous than sols
Food scientists compare starch viscosity to easily see how substituting one starch for another will affect the product

9. 3. Stability
Stability – ability of a thickened mixture to remain constant over time and temperature changes.
Cornstarch has more thickening power than flour, BUT it is not as stable. Cornstarch gravies will not reheat to a thin smooth sauce. Flour gravies would be better to use if you had to make a day ahead.

10. 4. Opacity versus Translucency
Opacity – refers to how much an object blocks light
Maximum Opacity = no light going through it
Flour is used suitable for chowders and white sauce, which are opaque.
Translucency – how much light can pass through an object
Maximum Translucency = blocks no light
Cornstarch and potato starch are good for fruit sauces and glazes, which are translucent.