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British Food Journal Volume 7 Issue 7 1905

British Food Journal Volume 7 Issue 7 1905 IN the last article it was pointed out that any form of starch as a substitute for milk sugar, the natural carbohydrate of human milk, was highly undesirable in an infant's food unless such food was to be administered under the supervision and control of a medical man. The same remark would also apply more or less to invalids' foods, and especially to brands containing raw, or only very slightly altered starch. Having regard to the object for which such preparations are intended ease of digestion is of the utmost importance, and it cannot bo contended that any starches in their natural condition can lay claim to this property. It is, however, possible so to prepare them that a very largo proportion of their weight is soluble in cold water, and where so prepared the objection is very largely removed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 7 Issue 7 1905

British Food Journal , Volume 7 (7): 18 – Jul 1, 1905
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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb010925
Publisher site
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Abstract

IN the last article it was pointed out that any form of starch as a substitute for milk sugar, the natural carbohydrate of human milk, was highly undesirable in an infant's food unless such food was to be administered under the supervision and control of a medical man. The same remark would also apply more or less to invalids' foods, and especially to brands containing raw, or only very slightly altered starch. Having regard to the object for which such preparations are intended ease of digestion is of the utmost importance, and it cannot bo contended that any starches in their natural condition can lay claim to this property. It is, however, possible so to prepare them that a very largo proportion of their weight is soluble in cold water, and where so prepared the objection is very largely removed.

Journal

British Food Journal – Emerald Publishing

Published: Jul 1, 1905

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