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The resulting powder is a native starch, which can have many functionalities in food. The most common and obvious example, that is found and used in many home kitchens, is the commercial form which can be used to thicken sauces. To produce Modified Starches, the starch slurry is modified by treating it by physical, chemical, or enzymatic means.
1 Ιαν 2012 · This chapter discusses native starches, modified starches from various botanical sources, and clean label starches. For native starches and modified starches, the chapter outlines their production process, where grown, global consumption/usage, some indications of applications and functionality.
Most modified starches are white or off-white, odourless powders. According to the drying method these powders can consist of whole granules having the appearance of the original native starch, or aggregates consisting of a number of granules (pearl starch, starch-grits) or, if pre-gelatinized, of flakes, amorphous powder or coarse particles.
Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. [1] .
1 Μαρ 2021 · The chemical modification of native starch includes incorporating functional groups into starch molecules, leading to marked improvements in the physicochemical properties of starch molecules.
Starches manage texture, control moisture, and stabilize products such as yogurts, bakery items and convenience foods. To help manufactures reach their goals, Cargill’s food scientists are developing ways to replace modified food starches with native starches.
