- Modified starch is a
food additive which is prepared by treating starch or starch granules,
causing the starch to be partially degraded.
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
- 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
- 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
- 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
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
- Modified Starch
- Starch and
Improved Methods For the determination
of Hydroxypropylation in modified starch using NMR & Comparison with
Physiochemical Properties of Sago
Starch Modified by Acid Treatment in Alcohol
Effects of Regular and Modified
Starches on Cooked Pale, Soft, and Exudative; Normal; and Dry, Firm, and
Dark Breast Meat Batters
Investigation on modification of
cassava starch using active components of ginger roots
Modified Starch -Revisited
- Applicationof Starches, Modified Starches and
Starch Derivativesin Pharmaceutical Products
Starch Based Hydrogel with Potential
Biomedical Application as Artificial Skin
Glass encapsulation of flavours with
chemically modified starch blends
Application and research progress of
starch in polymer materials
Recent Advances in Modified Starch as
Company From Belgium
Company From India
Company From South Africa
Company From Thailand
Company From Vietnam
Consultant From America
Consultant From Malaysia
Consultant From Texas
Consultant From USA
Maize Starch / Modified Starch
Water soluble starch
Total Starch Controls Kit
Suppliers Of Modified Starch
Modified Starch Manufacturers
Exporters Of Modified Starch
Modified Starch Suppliers
Development of the
Market Potentials in Starch Production
& Utilization within Southeast asia & far asian
International market profile
Modified Starch Market Results
China Tapioca Market Research
Modified Starch & Process For
Modified Starch Process
Nutritional Products Containing
Salt Stable Modified starch
Zest for Life supplements
Modified Starch (Expanded
Identifying Valuable Corn Quality
Traits for Starch Production
China Sunís net profit
Production of Wheat
Production & Use Of Modified
Starch & Starch Derivatives in China
Modified Starches For Enhanced Paper Quality & Higher
Designation of Modified Starches as a
Starch, Glucoses and Modified
Interactive European Network for
Industrial Crops and their Applications
Estimated Daily Intake of Modified
Starches By The U.K Population
Plant Breeding Investment for
Food Starch Technology
Novel Techniques in the Synthesis of
Modified Starches from Cassava
The Manufacture of Biodegradable
Plastics from Maize Starch
Stability of yam starch gels during
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