Communication

10 relations: Amylose, Dietary fiber, E number, European Union, Food additive, Maize, Modified starch, Resistant starch, Starch, Thickening agent.

Amylose

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds.

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Dietary fiber

Dietary fiber or roughage is the indigestible portion of food derived from plants.

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E number

E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.

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European Union

The European Union (EU) is a political and economic union of EUnum member states that are located primarily in Europe.

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Food additive

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

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Maize

Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.

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Modified starch

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.

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Resistant starch

Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals.

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Starch

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

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Thickening agent

A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.

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References

[1] https://en.wikipedia.org/wiki/Phosphated_distarch_phosphate

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