Bilinmesi Gerekenler
About Modified Starch
Modified starch is a type of starch. It is obtained as a result of changing some structural properties of starch by physical, enzymatic or chemical treatment. The reason for the modification of starch is to improve its properties and performance for different usage areas
It occurs when starch is exposed to chemical applications with bleaches. Starch is partially degraded and subsequently oxidized. It has thickening and stabilizing properties. It has no known and proven side effects in the literature. It is also found in numerous food products and medicines. There is no limitation in the use of modified starch. Modified starches can be safely consumed by all religious groups and vegetarians.
Modified starch, which is used in numerous fields, is encountered in the production of glue, paper and textile and gypsum board in industry. In the food industry, it is used as a thickener, in the food industry to thicken liquids, and in the drilling and mining industry to improve the rheological properties of mud. It is a taste and odorless powder obtained mostly from cereals and potatoes.
Dextrin, Acid-treated starch, Alkali-treated starch, Bleached starch, Oxidized starch, mono-starch phosphate, Starch acetate, Hydroxypropylstarch.
Starches; They are modified physically and/or chemically in order to bring their existing positive features to the forefront, to reduce their undesirable features or to gain new features. The main features of natural starches that limit their use in applications are; Extremely high viscosity at low solids content (difficulty in food processing, lack of structure) Hypersensitivity to retrogradation (gel opacification, syneresis, decrease in freeze-thaw stability) Decreased processing tolerance.