Modified starch refers to a natural starch that has been chemically, physically, or enzymatically altered, to enhance its functionality in various food applications. This allows manufacturers to tailor starches to meet specific requirements, such as improved stability, texture, shelf life, or resistance to processing conditions like heat, acid, or freezing. Modified starches are widely used in the food industry to achieve desired qualities in products ranging from sauces and dressings to baked goods and confections.
Modified starches prevent the separation of ingredients and maintain a desirable texture after prolonged storage. In frozen foods, modified starches help maintain the structure and texture of the product after thawing, preventing it from becoming watery or grainy. Additionally, modified starches are used to improve the texture of low-fat products, mimicking the mouthfeel of fat without adding calories.
Types of Modified Starches
There are several types of modified starches, each produced through different modification techniques:
Physically Modified Starches: These are altered through non-chemical means such as pre-gelatinization, which involves cooking the starch and then drying it. Pre-gelatinized starches are instant, meaning they can thicken or gel without heat, making them useful in instant puddings, soups, and convenience foods.
Chemically Modified Starches: These starches are treated with chemicals to alter their structure and properties. Examples include cross-linked starches, which are treated with reagents like phosphates or adipates to create stronger bonds between starch molecules. This cross-linking enhances the starch’s resistance to breakdown during cooking, making it more stable in acidic or high-temperature conditions, such as in pie fillings or sauces. Another example is substituted starches, where chemical groups are introduced to prevent retrogradation and syneresis, improving the texture and shelf life of products like frozen foods.
Enzymatically Modified Starches: These are starches that have been modified using enzymes, such as amylase, to produce specific characteristics. For example, maltodextrins are created by partially hydrolyzing starch, resulting in a product with reduced sweetness and lower viscosity, which is commonly used as a bulking agent or carrier in powdered foods and beverages.