Modified Starch

Description

Modified starch is native starch (from corn, potato, wheat, Tapioca, etc.) that has been treated physically, chemically, or enzymatically to change its properties, enhancing its functionality in foods and other products as a thickener, emulsifier, texturizer, or stabilizer. This modification process improves qualities like heat resistance, freeze-thaw stability, and shelf-life for specific applications. Modified starch is not the same as genetically modified (GM) starch; it simply refers to starch with altered functional characteristics.

Application

• Improve thickening, viscosity, and jelling properties.
• Enhance texture and stability, especially during cooking, freezing, or reheating.
• Control moisture and extend shelf life.
• Provide adhesion or film-forming properties.
• Act as an emulsifier.