Modified starch
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Modified starch, also called starch
Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing, to change their
Modification methods
Acid-treated starch (
Other treatments producing modified starch (with different INS and
- dextrin (INS 1400),[3] roasted starch with hydrochloric acid
- alkaline-modified starch (INS 1402)[3] with sodium hydroxide or potassium hydroxide
- bleached starch (INS 1403)[3] with hydrogen peroxide
- oxidized starch (INS 1404, E1404)[3] with sodium hypochlorite, breaking down viscosity
- enzyme-treated starch (INS 1405),[3] maltodextrin, cyclodextrin
- monostarch phosphate (INS 1410, E1410) with phosphorous acid or the salts sodium phosphate, potassium phosphate, or sodium triphosphate to reduce retrogradation
- distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture
- acetylated starch (INS 1420, E1420)esterification with acetic anhydride
- hydroxypropylated starch (INS 1440, E1440), starch ether, with propylene oxide, increasing viscosity stability
- hydroxyethyl starch, with ethylene oxide
- starch sodium octenyl succinate (OSA) starch (INS 1450, E1450) used as hydrophobicity
- starch aluminium octenyl Succinate (INS 1452, E1452)
- electrical chargeto starch
- carboxymethylated starch with monochloroacetic acidadding negative charge
and combined modifications such as
- phosphated distarch phosphate (INS 1413, E1413)
- acetylated distarch phosphate (INS 1414, E1414)
- acetylated distarch adipate (INS 1422, E1422),
- hydroxypropyl distarch phosphate (INS 1442, E1442),
- acetylated oxidized starch (INS 1451, E1451).[3]
Modified starch may also be a cold-water-soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch. Drying methods to make starches cold-water-soluble are extrusion, drum drying, spray drying or dextrinization.
Other starch derivatives, the starch sugars, like
Examples of use and functionality of modified starch
Pre-gelatinized starch is used to thicken instant
A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, e.g. industrial milk-based desserts like yogurt or reduced-fat hard salami having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product Olestra.
Modified starch is added to frozen products to prevent them from dripping when defrosted. Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together. Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of batter.
Carboxymethylated starches are used as a
Genetically modified starch
Modified starch should not be confused with
Genetically modified starch is of interest in the manufacture of
See also
- Acceptable daily intake – Measure of a substance in food or water
- Retrogradation (starch) – Gelatinization of starch
- Starch gelatinization – Process of breaking down the intermolecular bonds of starch by water
- Resistant starch – Dietary fiber
References
- ISBN 978-0-387-69939-4.
- ISBN 978-90-76998-60-2
- ^ a b c d e f g h "Codex General Standard for Food Additives (GSFA) Online Database" (PDF).
- ^ "GMO". European food Standards Agency. 24 April 2013.
- PMID 20192737. Retrieved 16 July 2021.
Suggested reading
- Ridgwell, Jenny (2001). GCSE food technology for OCR (2nd ed.). Oxford: Heinemann. ISBN 978-0-435-41951-6.
- Revise for OCR GCSE Food Technology, Alison Winson. 2003.
- Degradable Polymers, Recycling, and Plastics Waste Management. S Huang, Ann-Christine Albertsson. 1995.
- Modified Starch, Jenny Ridgwell, Ridgwell Press, 2001, ISBN 978-1-901151-07-7