Modified starch grew rapidly and became widely available to consumers around the 1940s, and it became an important part of the food processing industry for three reasons:
– There are many types of starch available such as: wheat flour, cornstarch, potato starch…
Modified starch is one of the sources that provides many special properties that normal starch cannot.
For example: In Pudding, modified starch acts as a thickener, creating a smooth texture and is very convenient if in the “fast food system” (instant system).
– In other applications, modified starch can provide a wide range of functions, from binding to solubilization, from absorption to preventing water loss, can create a thick or smooth texture, coating soft or brittle, or can stabilize emulsions.
– Modified starch is economical because it is cheaper than some substances with similar functions such as gum (thickeners, gels…).
Depending on the type of food product created, it often requires starch or a certain starch derivative such as:
There are products that need a starch form that is flexible and clear
There are products that require starch with good solubility.
Has a stable form of starch that does not degenerate at low temperatures.
There are types that do not want those properties.
There are products that require Amylose-rich starch, while there are products that require Amilopectin pure starch.
Therefore, to get the right type of starch, one must denature the starch.
Starch modification is the process of changing the structure of starch, creating polysaccharide molecules with shorter chains, or attaching other groups to starch molecules under the influence of agents such as temperature, acid, Enzymes… lead to changes in the physical and chemical structure of starch.
Our lives are becoming richer and more wonderful thanks to the advancement of Science and Technology. Especially in the food industry: products become more beautiful, tastier, and more nutritious thanks to the application of modified starch.