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Project @ a Glance

Contents on the CD Rom         

• Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded.
•  Modified starch is used as a thickening agent, stabilizer, or an emulsifier.
• Apart from food products, modified starch is also found in pharmaceuticals.
• Modified starch should not be confused with genetically modified starch, which refers to starch from genetically engineered plants, which have been genetically modified to produce novel carbohydrates which might not naturally occur in the plant species being harvested.
• Starches are modified for a number of reasons.
•  Starches may be modified to increase their stability against excessive heat, acid, and freezing; to change their texture; or to lengthen or shorten gelatinization time.
• A modified starch may be an instant starch which thickens and gels without heat; or a cook-up starch, such as Colflo 67, which must be cooked like regular starch.
• Acid-treated starch (E1401), usually simply called "modified starch", is prepared by treating starch or starch granules with inorganic acids.
• Starches are modified in several different ways.
•  The main processes are called 1. Cross linking 2· Stabilising.
• Cross linking improves process tolerance,which means the starch can withstand heating, acid ingredients, stirring, pumping and packing.
• This starch does not break down during cooking.
• Stabilising helps the product resist retrogradation.
• This means the starch has good freeze/thaw stability and good stability over time.
• Starch technology has evolved from a basic separation process that extracts the starch from the plant into a range of sophisticated processes that yield diverse specialty ingredients with unique capabilities.
• Microwave technology is emerging as a potential technique in Green Chemistry for organic synthesis in view of solvent free synthesis.
•  Very little work has been carried out on the modification of starch by microwave technique.
• Pre-gelatinized starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk.
• A suitably-modified starch is used, quite successfully as a fat substitute for low-fat versions of traditionally fatty foods, e.g., reduced-fat hard salami having about 1/3rd the usual fat content.
• Starch is a major source of calories in grains and tubers, and foods made from them.

• Modified Starch
• Modified Starch Faqs
• Starch and Modified Starch

Process

• Cassava Starch Production
• Production & Use Of Modified Starch & Starch Derivatives in China
• Modified Starches For Enhanced Paper Quality & Higher Productivity
• Identifying Valuable Corn Quality Traits for Starch Production
• China Sun’s net profit
• Production of Wheat Starch

• Plant Breeding Investment for China
• Designation of Modified Starches as a Food Additive
• Starch, Glucoses and Modified Starches
• Interactive European Network for Industrial Crops and their Applications
• Estimated Daily Intake of Modified Starches By The U.K Population

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