About starch and modified starch

Starch, as a renewable natural resource, is firstly valued as the main food source. The application of starch in food is mainly based on its functional value for convenient food processing, as well as providing properties required by certain food systems, such as shape or taste, thickening, gelling, cohesiveness and stability.

However, many inherent properties of native starch (insolubility in cold water, instability of paste liquid under acid and heat shearing, etc.) limit the industrial application of starch, so in order to improve the performance of starch to meet the processing or product requirements of a special food , it is necessary to control and modify the inherent properties of native starch. The modification method mainly uses physical, chemical or enzymatic treatment to improve its functional properties or introduce new properties. The resulting product is modified starch or modified starch.

The main purpose of denaturation is to improve the stability of starch paste, improve the viscosity and gelatinization temperature of paste, and endow starch with ion affinity or lipophilicity and hydrophilicity, etc. As a functional raw material widely used in various industries, modified starch plays a very important role in reducing production costs, improving product quality and grade, and developing new products.