Innovation~~^^

Innovation is generally understood as the successful introduction of a new thing or method. Innovation is the embodiment, combination, or synthesis of knowledge in original, relevant, valued new products, processes, or services. The term innovation also refers to a new way of doing something. Innovation typically involves creativity, but is not identical to it. Innovation involves acting on the creative ideas to make some specific and tangible difference in the domain in which the innovation occurs. The goals of innovation are most frequently driven by improved quality, creation of new markets and extension of the product range. “Innovation in food ingredient” means inventing new ingredient systems to meet those needs and providing a range of services to successfully bring new foods to the marketplace in order to stay ahead of consumer needs and trends. Thus, innovation in food ingredient is very important in the study of food. In food, starch is a source of nutrition, extender thickener, stabilizer, texturizer and processing aid. As a food ingredient, starch today is offered not in its pure form, but as hydrolyzed product. It is sold as sweetener. Starch is consist of polysaccharide carbohydrate with a large number of glucose joined together by glycosidic bond. Starch is made up of linear helical amylose and branched amylopectin. Pure starch is white in color, tasteless and odorless powder. Starch is insoluble in cold water and alcohol. But when the starch is heated, it will become soluble in water because the granule of starch will swell and burst which caused the semi-crystalline structure lost. This process is known as starch gelatinization. Starch gelatinization is manifested in irreversible changes in properties such as granular swelling, native crystalline melting, loss of birefringence and starch solubilization. During cooking, the starch will become paste and gets viscous. The semi-crystalline structure partially recovers while cooling. This will lead to the thickening of starch paste. This process is known as retrogradation of amylose. Retrogradation process is influenced by starch concentration, acidity, time and temperature of cooling, as well as the rate and temperature of cooling. Modify the native starches, via chemical, biochemical, and or physical means, in order to produce the distinct properties necessary to suit particular applications. Several processes have been developed to produce a starch high in either amylose or amylopectin. Waxy potato starch refers to a potato starch which is high in amylopectin. This starch is useful in controlling the type and degree of stabilization, particularly the type and degree of stabilization and the level of cross-linking. Such starch is useful as a thickener or viscosifier, that is to increase the viscosity of a fluid or semisolid composition. There are new modified tapioca starch which can improves sauces and marinades. This new modified tapioca starch can thicken very thin liquids and help create sauces and marinades that cling to food better, thus providing more flavor. This new modified tapioca starch can thicken very thin liquids and help create sauces and marinades that cling to food better, thus providing more flavor. The product should be heated to about 140 °F (60 °C) to become effective. The starch is not affected by shear, even high shear. It is very resistant to acidity and functions in a wide pH range, from 3-9. The modified tapioca starch increases thickness without gelling, and it provides good particulate suspension for herbs and spices since they have so little viscosity that starch granules fall out of suspension. Furthermore, this modified tapioca starch also thickens and improves mouthfeel for lite syrups and sauces.  I nnovation in food ingredient is very important in the study of food. Innovation help us to meet those needs and providing a range of services to successfully bring new foods to the marketplace in order to stay ahead of consumer needs and trends.