Modified starch
Modified starch, also known as starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. 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.
History[edit | edit source]
The use of modified starches dates back to the 1950s when they were first used in the paper industry. The food industry followed suit in the 1960s, using modified starches as food additives to improve the texture and stability of processed foods.
Types of Modified Starch[edit | edit source]
There are several types of modified starch, including:
- Acetylated Starch: This type of starch is modified by acetylation, which helps to increase the stability of the starch against heat, shear, and acid.
- Oxidized Starch: Oxidized starches are used to improve the whiteness and to increase the binding strength.
- Cross-linked Starch: Cross-linking strengthens the starch, making it more resistant to heat, acid, shear, freezing and thawing.
- Hydroxypropyl Starch: This type of starch is modified to increase stability during heating and cooling, and to increase the shelf life of the products.
Uses of Modified Starch[edit | edit source]
Modified starches have a wide range of uses, including:
- Food Industry: Modified starches are used as thickeners, stabilizers, and emulsifiers in foods such as soups, sauces, and desserts.
- Pharmaceutical Industry: In the pharmaceutical industry, modified starches are used as disintegrants in tablets.
- Paper Industry: Modified starches are used as binders in the paper industry to increase the strength of paper.
- Textile Industry: In the textile industry, modified starches are used as sizing agents to increase the strength of yarn.
Health and Safety[edit | edit source]
Modified starches are generally recognized as safe by the Food and Drug Administration (FDA). However, some people may have dietary sensitivities or intolerances to certain types of modified starch.
See Also[edit | edit source]
- Starch
- Food Additives
- Food Processing
- Food Industry
- Pharmaceutical Industry
- Paper Industry
- Textile Industry
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