Modified Starch; a Thickening and Stabilizing Agent That Affects the Food Structure

 

Modified Starch

The modified in modified starch does not stand for genetically modified. It simply means that the starch has been changed or altered in some way to make it more useful in food production. Starch is modified to enhance its properties compared to its original precursors. Modified starch is the starch extracted from grains and vegetables which has been treated to improve its ability to keep the texture and structure of the food. Modified starch has virtually no nutritional value, which is why it is so widely used in processed foods. It doesn't affect the nutritional value of the product it is used in. It is prepared by physically, chemically, and/or enzymatically treating native starch to change its properties.

Modified wheat starch is simply wheat starch that has been modified for specific uses. Wheat, corn, and other cereal starch, can be modified chemically, physically, or enzymatically. Using heat is the most common method to modify the physical appearance of starch. Starch is either roasted or cooked. Other methods include subjecting starch to high pressure and temperature, for example by extrusion, crushing or grinding starch. Modified starch, also known as starch derivatives, is a type of food additive. It is prepared by physically, enzymatically, or chemically altering native starch. For example, starch can be chemically & enzymatically treated to create a product that is more resistant to water than the original.

Despite its chemically-modified status, starch is still very nutritious. However, its nutritional value is not entirely clear. Many processed foods use modified starch in some form. In addition to thickening food products, they are also used to both stabilize and emulsify sauces. Modified starches can withstand various temperatures and increase the shelf life of foods. Many people do not realize that they are eating products with starch. In addition to avoiding foods containing this ingredient, they should double check their labels to see what type of starch is used. Some of the most common forms of modified starch are corn, potato, and waxy maize. If wheat is not listed on the label, the food is likely safe to consume.

According to Coherent Market Insights, The global Modified Starch Market was valued at US$ 10.24 billion in 2018, and is expected to register a CAGR of 5.5% in terms of revenue over the forecast period (2019 – 2027), to reach US$ 16.46 billion by 2027.

However, the presence of gluten-containing flour may indicate cross-contact between modified starch and gluten-containing products. Due to high-risk of gluten cross-contact, it's important to contact the manufacturer of the products to ensure that they are free from traces of wheat. Various techniques are available to control the release of modified starch in emulsions. One method involves spray drying and extrusion. Another method is chelation. The sodium ions in the solution affect the droplets negatively. So, it is crucial to choose a process that allows you to control the release of the modified starch. In addition to lowering the risk of cross-contamination, modified starch has many other uses.

Modified starches are used in practically all starch applications, such as in food products as a thickening agent, emulsifier, or stabilizer; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in several other applications. Modified starch is nothing but cornstarch that has been further treated enzymatically and physically, to modify its physical properties. This modified version has better binding properties, greater thickening capacity, & greater emulsifying and stabilizing properties.

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