Modified Starch 101: Principles, Functionality, and Applications

An indispensable part of any product designer’s toolkit, modified starch provides a variety of functionalities: as thickeners, texture agents, fat replacers and emulsifiers. The sophisticated technology behind these starches provides ingredients that can be fine-tuned to meet most any formulating challenge. Join Eric Shinsato, technical sales support manager from Corn Products U.S. as he discusses the various modified starches including their properties, profiles, types and practical applications. From cold water swelling to pregel―don’t miss this engaging webinar on modified starch 101.

Speaker:
Eric Shinsato has more than twenty years of experience in the food industry, with sixteen years spent in corn wet milling. He earned bachelor’s degrees in microbiology and food technology from Ohio State University. As a member of the Corn Products U.S. Technical Sales Support group, he provides customer assistance and commercializes new specialty starch and sweetener products for the North American market. His product expertise is in modified food starches and he specializes in baking, coatings and confectionery applications.  He has served the food industry as an application specialist, technical service representative, R&D manager and food technologist.  He is an active member of the Institute of Food Technologists, American Association of Candy Technologists and American Association of Cereal Chemists. He has spoken at numerous confectionery, coating and ingredient short courses and has contributed to several industry publications. 

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