Modified starches

Starches are found naturally in cassava, potatoes, maize, wheat and rice and are perfectly suited for a wide range of applications, food and non-food, where their properties remain irreplaceable. These starches are made up of long branched chains of glucose molecules.

Very soon, however, it became clear in some cases that it was necessary to improve their properties and respond to customer needs by providing other improved functions or behaviors: , reduced stickiness, solubility in cold water, more stable viscosity under temperature changes,, better stability, etc. These modified starches they still contain the same amount of glucose as natural starches, but differ in their molecular arrangement within the polymer chain.

It is important to mention that modified starch does not mean that it has been genetically modified or made from genetically modified organisms. These are starches that have been chemically or physically modified to improve their properties.

What modified starches do we have?

What are modified starches used for?

Modified starches are often used in the food industry to thin, thicken or stabilize foods .

Their use is mainly in food products that need to be heated in a microwave oven, freeze-dried, cooked at high temperatures (for example ready-made pizza, instant soups, sauces) or baked and fried so that the structure of such food does not change. during the cooking process.

One of the most common types of modified starches is oxidized starch , which is often used in the food industry to improve food stability. Oxidation of starch increases viscosity and reduces stickiness of starch, which improves food consistency.

Modified starches can also be used to create different food textures , such as creams or mousses. These textures are often used in ice cream or yogurt.

In addition, one of the advantages of using modified starches in the food industry is that processing takes less time due to a number of advantages and other functional properties. It can also save a significant amount of processing costs associated with the production of various food products, as the use of modified starch instead of other ingredients such as natural starches will have much lower dosage levels.

How are starches modified?

There are several different ways that starches can be modified.

  • Chemical modification involves the reaction of starches with chemicals, for example acetization or esterification.
  • Physical modification includes physical changes such as thermal or mechanical treatment.
  • Enzymatic modification is the modification of starch using enzymes.

Types of modified food starch

The most common types of modified food starch are made from corn, wheat, potato, rice, and tapioca.

Some starches may contain gluten, such as those made from wheat starch. Modified food starch can also be subject to cross-contamination, which can be risky for celiacs. If for any reason you cannot consume gluten, you will definitely use our gluten-free recipes for savory and sweet baking .

In which foods can we find modified starches?

In the food industry, modified starches are an applied ingredient to achieve the desired texture and consistency of various foods such as:

  • dough
  • pastry
  • dairy products
  • soups
  • sauces
  • sweets
  • dressings
  • ketchup
  • mayonnaise
  • drinks
  • cheeses
  • pizza
  • waffles
  • French fries
  • instant puddings
  • ice cream cones
  • meat products

Are modified starches safe for us?

Modified starches are generally considered safe, but can have negative health effects if consumed in large quantities. It is therefore recommended to consume them in reasonable quantities.

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