MGPI Technical Innovation Center


Please use the following list of terms as a reference for our food ingredients.

Starch - Starch is a carbohydrate polymer made up of glucose units linked together by alpha-1,4 and alpha-1,6 bonds. It is the main storage form of carbohydrates in plants and can be deposited as tiny granules in the stems (pith), roots, seeds and fruits. The granules are small grain-like particles in which starch molecules are deposited and stored by plants. » read more

Wheat Starch - Wheat starch is the predominant component of wheat grain (approximately 75 to 80 percent), where it is present in the endosperm part, with protein as the second most abundant component. Starch is isolated from wheat flour by wet-processing that takes advantage of the dispersibility of starch in water and the dough-forming ability of the protein component (gluten). » read more

Resistant Wheat Starch - Resistant wheat starch is an amylase-resistant starch from wheat belonging to RS4-type classification. It is manufactured by modifying wheat starch with a combination of sodium trimetaphosphate and sodium tripolyphosphate present in an approximate weight ratio of 99:1 and at suitable reaction conditions of time, temperature and pH and in the presence of salt (sodium sulfate). » read more

Modified Cook-Up Wheat Starch - In the U.S., modified starch for food applications is regulated by FDA under Title 21 Code of Federal Regulations Part 172.892. These regulations specify the chemicals, combination of chemicals, levels of chemicals and residual chemicals or functional groups during modification reactions. » read more

Modified Instant Wheat Starch - After modification of wheat starch using chemicals approved under 21 CFR 172.892, the product is washed to get rid of salts and un-reacted chemicals. The purified wheat starch stream can be heat-processed (gelatinized or cooked) using drum driers, extruders, jet cookers or spray cookers and the resulting dried powder is called modified instant wheat starch. » read more

Protein - A protein is a polymer of amino acids linked together by peptide bonds. There are approximately twenty amino acids that constitute the backbone of proteins. Commercial sources of protein include those derived from milk, eggs, oilseed (soy), pulses (pea), and grains (wheat, corn). » read more

Textured Wheat Protein - Various plant proteins can be texturized to impart desired characteristics for snack food and cereal products, and also to mimic the properties of real meat (beef, pork, poultry and seafood) using different processes such as spinning, jet-cooking, steam treatment and extrusion cooking. » read more

Wheat Protein Concentrate - Isolation of wheat proteins starts with wet-processing of wheat flour where the protein component exists as a doughy, viscoelastic mass and the starch component exists as an aqueous dispersion. Passing through suitable screens or by using centrifugal action can successfully separate the protein from starch. » read more

Wheat Protein Isolate - Wet-processing of wheat flour yields two important co-products: starch and gluten (protein). Wheat gluten (also known in commerce as vital wheat gluten) typically contains 75 percent protein (dry basis) and is classified as a wheat protein concentrate. » read more

Hydrolyzed Wheat Protein - Proteins can be hydrolyzed by enzymes (proteases) to yield low molecular weight polypeptides with increased solubility in water and improved functional properties such as foaming and emulsification. » read more

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