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Canary dextrin: See Yellow dextrin
Carbohydrate - A chemical compound containing only the elements Carbon, Hydrogen, and Oxygen. Cellulose, starch, sugars and polyols are all examples.
Carboxymethyl starch - Starch ether in which some of the available hydroxyl groups of the starch have been etherified by carboxymethyl groups. The reagent used for carboxymethylation of starch is monochloracetic acid.
Cassava starch: See Tapioca starch.
Cereal starch - Starch contained in the grains of various species of plant belonging to the cereal family.
CFR - Code Federal Regulations.
Chemical gelatinization - Starch may be gelatinized in aqueous medium either by heating to a suitable temperature or by treatment with certain chemicals. The most common type of chemical gelatinization is the treatment of starch with alkali such as caustic soda. This is used widely in the corrugating industry.
Chemically-modified starch - A starch which has been treated with chemicals so that some hydroxyl groups have been replaced by either ester or ether groups. Crosslinking, in which two hydroxyl groups on neighboring starch molecules are linked chemically is also a form of chemical modification. Very low levels of chemical modification can significantly change the rheological, physical, and chemical properties of starch. Chemically modified starch for use in foodstuffs is restricted in range and level of modification by various legislative bodies.
Clarity - A term used to indicate the degree of transparency in starch pastes and syrups. It is measured by a number of methods based on light transmission.
Cohesive – A description of starch texture where the solution exhibits a long, stringy, and undesirable nature. This texture is normally found in traditional native or overcooked starches.
Cold water solubility - The proportion of a native or modified starch which dissolves into aqueous solution under specific conditions.
Cold water soluble starch – A general term is often used to describe pre-gelatinized, cold water swelling, or cold water dispersible starches.
Cold water swelling (CWS) - A term used to describe granular instant starches that swell in cold systems to develop viscosity.
Colloid/colloidal suspension - A system comprising particles dispersed in a liquid that do not settle out of solution due to their extremely small size.
Color - Determined as whiteness (by light reflectance) when applied to starch and modified starches.
Cook-up starch – A term used to describe starches that must be heated (gelatinized) to function.
Corn (maize) gluten feed - A commercial by-product from the wet milling of corn containing fiber, gluten, starch, and a small amount of oil.
Corn (maize) gluten meal - A commercial by-product from the wet milling of corn containing fiber, gluten, starch, and oil like gluten feed (see above) but with a higher level of gluten.
Corn oil - Corn oil is a high-value by-product of the corn wet milling process.
Corn steep liquor - The aqueous liquor resulting from the steeping of corn which is concentrated before being supplied as a fermentation feedstock. Corn steep liquor contains lactic acid, amino acids, peptides, proteins, carbohydrates, vitamins, trace metals, and minerals.
Crossbonded starch – See Crosslinked Starch (below)
Crosslinked starch – Also know as crossbonded starch. Starch which has been treated with a bi- functional reagent so that a small number of the starch polymer chains are chemically linked by the cross linking reagent. Crosslinking inhibits granule swelling on gelatinization and gives increased stability to acid, heat treatment, and shear forces. Crosslinking is widely used to prepare chemically-modified starches for the processed food industry. Very low levels are used and these are approved by the FDA (CFR 172.892).
Crude fiber - Insoluble cellulosic material which may be present at very low level in products of the starch industry.
Crystallinity - Crystalline materials are characterized by a highly ordered molecular structure.
Cyclodextrin - A non-reducing cyclic oligosaccharide with at least 6 anhydroglucose units linked in a ring by a-1,4 bonds. The most common cyclodextrins are a-, b-, and g cyclodextrins having six- (a-), seven (b-), or eight (g) anhydroglucose units in the ring structure.
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