Modified starch

Pack of modified food starch, a food additive which is prepared by treating starch or starch granules.

Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties.[1] Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications.[2]

Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing, to change their texture, to decrease or increase their viscosity, to lengthen or shorten gelatinization time or to increase their visco-stability.

  1. ^ Vickie Vaclavik; Vickie A. Vaclavik; Elizabeth W. Christian (2007). Essentials of food science (3rd ed.). Springer. p. 61. ISBN 978-0-387-69939-4.
  2. ^ Starch derivatization: fascinating and unique industrial opportunities, K. F. Gotlieb, A. Capelle, Wageningen Academic Publishers, 2005, ISBN 978-90-76998-60-2