Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 4/24/2004
Publication Date: 5/24/2004
Citation: Glenn, G.M., Imam, S.H., Wood, D.F., Ludvik, C.N., Orts, W.J. 2004. Utilization of wheat starch in food service packaging. American Association of Cereal Chemists Meetings, September 19-22, 2004. Interpretive Summary:
Technical Abstract: Single-use food service packaging is a $28 billion industry. Currently, single-use food service packaging is comprised of polystyrene or paper, both of which raise environmental concerns for different reasons. Fully compostable, environmentally sound food service containers have been made from potato starch using a baking technology. These products could be produced significantly cheaper if less expensive sources of starch could be utilized. The objective of this work was to develop a wheat starch-based baked-foam food service product. A laboratory scale baking apparatus was used in formulation studies using native wheat starch. Standard methods were utilized to characterize the physical and mechanical properties of the wheat starch-based foam products. The results show that products made of wheat starch have aesthetic qualities comparable to products made from potato starch. The wheat starch products had tensile and flexural properties in the range of products made of foamed polystyrene or paper. The wheat starch-based products had roughly 20% greater density than potato starch-based products and reduced the viscosity of batters used in the baking process. The findings provide manufacturers the flexibility of using the most cost-effective starch source available and provide support for a potentially large new market for wheat starch.