Modified Food Starch Guide

Modified starch is prepared by treating physically, enzymatically or chemically (native) starch, changing the properties of the starch.[1] Modified starches are used in all starch applications: in food products for example as a thickening agent, stabilizer or emulsifier, in pharmaceuticals as disintegrant, in paper as a binder and in many other applications.

Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time and cooling or freezing; to change their texture; to decrease or increase the viscosity, to lengthen or shorten gelatinization time or to increase the visco-stability....