1. Description of modified starch
Modified starch is a type of starch that is modified by physical and chemical methods to enhance or adjust specific properties such as viscosity, substitution, adhesion, gelatinization temperature… compared to natural starch. In some cases, the properties of natural starch do not meet the requirements in product production and processing. Therefore, the need to modify the properties of starch to obtain starch with the required properties is necessary. There are the following popular types of modified powders:
– ACETYLATED STARCH STARCH E1420
– PHOSHATED STARCH STARCH E1412
– MODIFIED STARCH ACETYLATED DISTARCH ADIPATE E1422
– MODIFIED STARCH ACETYLATED DISTARCH PHOSPHATE E1414
– OXIDIZED MODIFIED STARCH STARCH E1404
2. Characteristics and applications
2.1 ACETYLATED STARCH STARCH E1420
Modified Starch Acetylated Starch E1420 is created by reacting starch with Acetic anhydride or Vinyl Acetate. This modification helps prevent crowding or leaking and preserves the original surface. This also increases the freezing-thawing stability, increases the water holding capacity and lowers the gelling temperature of the starch, the viscosity is slightly increased and the transparency is improved.
The result of this treatment is to create a starch that is stable, transparent, and has a low gelatinization temperature. This type of starch will make a dough that can withstand freezing and thawing cycles and prevent water leakage from occurring, while also maintaining the product’s original surface texture.
– Prevents powder reduction, solidification and oozing.
– Improves stability during the freezing – thawing process, improves water retention.
– Lower the freezing temperature of starch.
– Increases viscosity and transparency to help improve product surface.
Application: Modified starch Acetylated E1420 is used in industries such as: Instant noodles, vermicelli, vermicelli, frozen fast food, ice cream, rice paper, sponge cake, dumplings, aquatic food, etc. .
2.2 PHOSHATED STARCH STARCH E1412
Phosphated Starch E1412 modified starch is created by enhancing the cross-linking of the starch molecular structure. The cross-linking treatment will add strength to relatively soft starches, so that when the paste is cooked, it will become more viscous, firm and will not break when the cooking time is long, or long. acid, or violent shaking.
This type of starch also has suitable applications in low pH, high temperature processing and mechanical shearing.
– Increases crispiness (replaces borax) for fish cakes, pork rolls, beef balls, fish balls…
– Used as a thickening and thickening agent in the preparation of bread, instant noodles and noodle products. noodles
– Used as a stabilizing binding agent in thickening foods.
– Adds strength to soft doughs, when the dough is cooked it will be more viscous.
Application: Modified starch Phosphated Starch E1412 is used in products: pho cakes, vermicelli noodles, marshmallows, ham, meatballs, fishballs, sausages, fish cakes, pork rolls…
2.3 MODIFIED STARCH ACETYLATED DISTARCH ADIPATE E1422
Acetylated Distarch Adipate E1422 Modified Starch is prepared by treating starch with Adipic Anhydride and Acetic Anhydride to produce a white powder or flakes (if Pregelatinized) which improves stability at high temperatures. This type of starch is doubly modified (twice modified), so it simultaneously exhibits the characteristics of Acetylated starch and cross-linked starch.
Acetylated Distarch Adipate E1422 modified powder has the advantage of outstanding stability in freezing – thawing of frozen products, very good transparency, stability at high temperatures, resistance to structural degradation. The structure (mortar) over time is very good. Due to this property, Acetylated Starch Distarch Adipate E1422 is used as a thickener (thickener) and stabilizer with wide application in food processing.
– Has good high temperature stability and high durability in acidic environments.
– Water retention ability is very good and stable for a long time, minimizing water leakage of frozen products.
– Good resistance to structural degradation over a long period of time, minimizing the mortar phenomenon of paste products.
– Increases Viscosity and helps improve the surface of the product.
Application: Modified starch Acetylated Distarch Adipate E1422 is widely used in products like Chili Sauce, Ketchup, Tomato Sauce, Vegetable Sauce, Mayonnaise, Canned Meat, Canned Fish, Fish Balls, Jam, Jelly, Cupcakes, Muffins, Cakes, Cookies, Pudding, Yogurt, Ice Cream….
2.4 MODIFIED STARCH ACETYLATED DISTARCH PHOSPHATE E1414
Modified Starch Acetylated Distarch Phosphate E1414 is a double modified starch created by treating starch with Phosphorus oxychloride and Vinyl acetate, demonstrating the advantages of Acetylated starch and Phosphate starch (linked starch) at the same time. horizontal).
Acetylated Starch Distarch Phosphate E1414 also has the advantage of outstanding stability in freezing – thawing of frozen products, good transparency, high stability, and good resistance to structural degradation. Therefore, Acetylated Distarch Phosphate E1414 is used as a stabilizer, Thickener and Emulsifier in food production.
Characteristics and applications:
Stabilizer – Acetylated Distarch Phosphate E1414 helps maintain uniform dispersion of substances in food.
Emulsifier – Acetylated Distarch Phosphate E1414 is used as an agent to help form or preserve a mixture of substances that are not normally capable of mixing, e.g. oil and water
Thickener – Acetylated Distarch Phosphate E1414 increases the viscosity / consistency of foods
Application: Modified starch Acetylated Distarch Phosphate