Abstract
The general characteristics, features and advantages of starch as an ingredient of food products are provided. The role of starch as a stabilizer and structure-forming agent is considered. Starches allowed in Russia and risk assessment for their use in child nutrition are given. The process of hydrolysis under laboratory conditions under the action of the enzyme alpha amylase and a complex of oral enzymes was studied. Based on a combination of price, availability, and hydrolysis rate, corn starch was selected for use in child nutrition.
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