Modified Food Starch Demystified
Modified starches are plant-based ingredients/additives used in food, derived from cereals (maize and wheat) and tubers (potatoes). They belong to the Carbohydrates family.
Modified starches are based on starch extracted from grains and vegetables, such as wheat, maize, potatoes. This starch has subsequently been improved to develop specific characteristics, such as the ability to bring texture and structure to the food to which they are added. Depending on the process, starches can get specific functionalities that are beneficial for example in certain food preparation techniques.
We provide additives to cross linking modified starches including:
- Adipic Acid
- Magnesium Oxide
- Octenyl Succinic Anhydride (OSA)
- Sodium Trimetaphosphate (STMP)
- Sodium Tripolyphosphate (STPP)
Main technical
modifications:
The various modifications of starch make it possible to obtain an easier food preparation, better conservation of food, better stability of food even when heated under severe conditions (preserves for example, to ensure their sterility)
Cross Linking
Cross Linking is the creation of bridges between the starch chains with specific connections. This process makes it possible to maintain inflated granules and to decrease the loss of viscosity.
Substitution
Substitution gives stabilisation property to starch, mainly during cycles of freezing and thawing. This is thanks to molecules which ensure the repulsion between the starch chains, these cannot recombine. The minimisation of the starch retrogradation is thus ensured.
