Modified starch

<p>Modified starch, also called starch <a href="/facts/Derivative_(chemistry)/JYcbLkbm">derivatives</a>, is prepared by <a href="/facts/Physical_change/kfzhe7M3">physically</a>, <a href="/facts/Enzymatically/DSI1Fh7y">enzymatically</a>, or <a href="/facts/Chemically/GpqWlKrz">chemically</a> treating native <a href="/facts/Starch/gHAqGfJb">starch</a> to change its properties. Modified starches are used in practically all starch applications, such as in food products as a <a href="/facts/Thickening_agent/lNPqbaWy">thickening agent</a>, <a href="/facts/Food_additive/jGk8zjn8">stabilizer</a> or <a href="/facts/Emulsifier/YMSqSCuH">emulsifier</a>; in <a href="/facts/Pharmaceutical/h9mhwWP2">pharmaceuticals</a> as a <a href="/facts/Excipient/weytb0nV">disintegrant</a>; or as binder in <a href="/facts/Coated_paper/qPEFmabY">coated paper</a>. They are also used in many other applications.
</p><p>Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing, to change their <a href="/facts/Texture_(food)/rBy2P0Sg">texture</a>, to decrease or increase their <a href="/facts/Viscosity/QLVfrdCz">viscosity</a>, to lengthen or shorten <a href="/facts/Starch_gelatinization/8ACEzpyM">gelatinization</a> time or to increase their visco-stability.
</p>

Modified starch open-in-new

Modified starch