Modified starches

Modified starch is a food additive that is obtained from natural starch by its physical, biochemical, and chemical processing. In the first case, natural raw materials undergo prolonged heating or, conversely, freezing. Biochemical treatment involves enzymatic hydrolysis, while chemical treatment involves exposure to salts, alkalis, or acids. As a result, the substance gets characteristics that are important for the food industry. Modified starch has a corresponding code in the European E-additive code. This is the code range from E1400 to E1450.

The modified starch additive exhibits moisture-retaining, emulsifying, and stabilizing properties. Owning to these properties, it plays an important role in shaping the desired texture of many food products.

Types of modified starch

• Swollen. To obtain this type of modified starch, suspended carbon particles are dried in special dryers. This additive dissolves well in cold water and gives the product the necessary consistency and glossy sheen. This is one of the most popular types of starch, which is actively used in the bakery and confectionery industry. It is also included in most sauces, yoghurts, and salad dressings.
• Thermally cleaved-dextrin. It is obtained by heat treatment of corn or potato starch. It is used in the production of pastries, marmalade, toffee, fillings for cakes and pastries. It works as a sweetener in food preservation.
• Stable. This is starch obtained by modification with functional reagents. It is characterized by a low gelatinization temperature and high solubility. It is effective in the production of fruit fillings, sauces, baby food.
• Stitched together. It is obtained by crosslinking transverse starch molecules together. Such starch has a reduced swelling rate and forms a paste that is resistant to thermal and mechanical influences. It is used in the production of chocolate pastes, puddings, ice cream.

Application in the food industry

We offer many varieties of this food additive. Contrary to common misconceptions, it has nothing to do with GMOs and is not harmful to the human body — it is only an improved version of ordinary natural starch.

there are dozen of modified starches that are allowed to be used in food industry. The most popular ones are: E1422, E1442, and E1414.

Representatives of this category of additives are used as:

• thickeners;
• stabilizers;
• emulsifiers;
• fillers.

Starch that has undergone special processing plays an important role in the production of jelly beans, chewable sweets, dragees, some types of bread (in particular, gluten-free), ice cream, cakes and cakes.

Buy modified Starch wholesale

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