AMYLUM AMERICANUM Meaning and
Definition
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Amylum americanum is a scientific term that refers to a type of starch extracted from the common yam, Dioscorea esculenta, which is native to the American continent. It is commonly known as American yam starch or American amylum. This specific type of starch is commonly used in the food industry as a thickening agent and stabilizer due to its unique properties and characteristics.
American yam starch is extracted from the tubers of the yam plant by washing, peeling, and grinding the roots. The resulting pulp is then washed and strained to separate the starch from the fiber. The starch is further purified through a process of washing, drying, and grinding, resulting in a white, fine powder.
One of the notable properties of amylum americanum is its high amylose content, which gives it excellent thickening properties. It has a neutral taste and odor, making it ideal for use in various food applications, such as soups, sauces, gravies, and puddings. Furthermore, American yam starch has good freeze-thaw stability, making it suitable for frozen food products.
Aside from its uses in the food industry, amylum americanum has also found applications in the pharmaceutical and textile industries. In pharmaceuticals, it is utilized as a binder in tablet formulations, while in the textile industry, it is employed as a sizing agent to enhance fabric stiffness.
In conclusion, amylum americanum refers to a type of starch derived from the yam plant, specifically Dioscorea esculenta, with notable thickening properties. It is widely used in food, pharmaceutical, and textile industries for various applications.
Etymology of AMYLUM AMERICANUM
The term "Amylum americanum" seems to be a combination of two Latin words.
1. Amylum: The word "amylum" derives from the Greek word "amylon", meaning "starch". In Latin, it refers to the same concept of a complex carbohydrate found in plants.
2. Americanum: This Latin word is the neuter form of "Americanus", which translates to "pertaining to America" or "related to the Americas".
Therefore, the etymology of "Amylum americanum" suggests that it is a Latin phrase combining "starch" with "American" to describe or refer to a specific type of starch from the Americas.
