Modified starch, also known as starch derivatives, is produced by physically, enzymatically, or chemically treating native starch to change its properties. This modification makes starch suitable for a much wider range of applications across the food, pharmaceutical, paper, textile, adhesive, and other industries.
Native starch already has useful functional properties. However, different industrial processes often require starch with specific characteristics. Modified starch can therefore be developed to improve stability, control viscosity, change texture, alter gelatinization behavior, and improve performance during heating, cooling, freezing, or processing.
What Is Modified Starch?
Modified starch is starch that has undergone a physical, enzymatic, or chemical treatment to alter its original functional properties. The purpose of the treatment is to make the starch perform more effectively in a particular application.
According to the source material, starch can be modified for several reasons, including:
- Increasing stability against excessive heat.
- Improving resistance to acid and shear.
- Improving stability during storage and processing.
- Improving resistance to cooling and freezing.
- Changing the texture of the final product.
- Increasing or decreasing viscosity.
- Lengthening or shortening gelatinization time.
- Increasing visco-stability.
Because these properties can be adjusted, modified starch is used in practically all major starch applications, including food products, pharmaceuticals, paper, and other industrial products. :contentReference[oaicite:1]{index=1}
How Is Starch Modified?
There are several methods for modifying starch. Some treatments alter the starch molecule chemically, while others use enzymes or physical processing techniques.
| Modified Starch Type | Method or Treatment | Main Functional Property or Application |
|---|---|---|
| Acid-treated starch (E1401) | Inorganic acid treatment, such as hydrochloric acid | Breaks down starch molecules and reduces viscosity |
| Dextrin (E1400) | Roasted starch with hydrochloric acid | Modified starch derivative |
| Alkaline-modified starch (E1402) | Sodium hydroxide or potassium hydroxide | Changes starch properties |
| Bleached starch (E1403) | Hydrogen peroxide | Produces modified starch with different processing characteristics |
| Oxidized starch (E1404) | Sodium hypochlorite | Reduces viscosity and provides useful functional properties |
| Enzyme-treated starch (INS 1405) | Enzymatic treatment | Produces derivatives such as maltodextrin and cyclodextrin |
| Monostarch phosphate (E1410) | Phosphate treatment | Helps reduce retrogradation |
| Distarch phosphate (E1412) | Crosslinking treatment | Changes rheology and texture |
| Acetylated starch (E1420) | Esterification with acetic anhydride | Changes functional characteristics |
| Hydroxypropylated starch (E1440) | Reaction with propylene oxide | Increases viscosity stability |
| Hydroxyethyl starch | Reaction with ethylene oxide | Produces a modified starch ether |
| OSA starch (E1450) | Octenyl succinic anhydride treatment | Provides emulsifying properties and adds hydrophobicity |
| Cationic starch | Addition of positively charged groups | Used in paper manufacturing |
| Carboxymethylated starch | Modification with monochloroacetic acid | Adds a negative charge and supports adhesive, textile, and pharmaceutical applications |
The source also describes combined modifications, including phosphated distarch phosphate (E1413), hydroxypropyl distarch phosphate (E1442), and acetylated oxidized starch (E1451). :contentReference[oaicite:2]{index=2}
1. Acid-Treated Starch
Acid-treated starch, also known as thin-boiling starch, is produced by treating starch or starch granules with inorganic acids. Hydrochloric acid can break down starch molecules and reduce their viscosity.
This type of modified starch is identified as E1401 in the source material. :contentReference[oaicite:3]{index=3}
2. Dextrin and Alkaline-Modified Starch
Dextrin (E1400) is produced by roasting starch with hydrochloric acid. Another modification method produces alkaline-modified starch (E1402) using sodium hydroxide or potassium hydroxide.
These treatments demonstrate how different chemical processes can change the functional characteristics of native starch. :contentReference[oaicite:4]{index=4}
3. Bleached and Oxidized Starch
Bleached starch (E1403) is produced using hydrogen peroxide. Oxidized starch (E1404) is produced using sodium hypochlorite, with the treatment reducing viscosity.
Oxidized starch also has a specific application in food processing because it can increase the stickiness of batter. :contentReference[oaicite:5]{index=5} :contentReference[oaicite:6]{index=6}
4. Enzyme-Treated Starch
Enzymatic treatment can produce starch derivatives such as maltodextrin and cyclodextrin. Enzymes provide another way to break down or modify starch for specific applications.
Starch can also be degraded with the enzyme amylase to produce derivatives such as glucose, high-fructose syrup, and glucose syrups. These products can be used as sweeteners. :contentReference[oaicite:7]{index=7}
5. Phosphate-Modified Starch
Monostarch phosphate (E1410) is produced using phosphate compounds and can be used to reduce retrogradation. Distarch phosphate (E1412) uses crosslinking to modify the rheology and texture of starch.
Other combined phosphate modifications include phosphated distarch phosphate (E1413) and hydroxypropyl distarch phosphate (E1442). :contentReference[oaicite:8]{index=8}
6. Acetylated and Hydroxypropylated Starch
Acetylated starch (E1420) is produced through esterification with acetic anhydride. Hydroxypropylated starch (E1440) is a starch ether produced using propylene oxide, with the modification increasing viscosity stability.
The source also identifies hydroxyethyl starch, which is produced using ethylene oxide. :contentReference[oaicite:9]{index=9}
7. OSA, Cationic, and Carboxymethylated Starch
Octenyl succinic anhydride (OSA) starch (E1450) is used as an emulsifier and adds hydrophobicity to starch.
Cationic starch adds a positive electrical charge to starch and has an important application as a wet-end sizing agent in paper manufacturing.
Carboxymethylated starch adds a negative charge. The source identifies applications including wallpaper adhesive, textile printing thickener, tablet disintegrant, and pharmaceutical excipient. :contentReference[oaicite:10]{index=10} :contentReference[oaicite:11]{index=11}
Pregelatinized and Instant Modified Starch
Modified starch does not always have to be used in a form that requires conventional cooking. It can also be produced as cold-water-soluble, pregelatinized, or instant starch.
Pregelatinized starch can thicken and form a gel without heat. In contrast, a cook-up starch must be cooked in a manner similar to regular starch.
Several drying methods can be used to make starch cold-water soluble:
- Extrusion
- Drum drying
- Spray drying
The choice between instant starch and cook-up starch depends on the processing requirements of the final product. :contentReference[oaicite:12]{index=12}
Starch Derivatives and Sweeteners
Starch can also be converted into other derivatives used in food and industrial applications. The source identifies glucose, high-fructose syrup, and glucose syrups as examples.
These products can be produced by breaking down starch with enzymes such as amylase. The resulting products can then be used as sweeteners. :contentReference[oaicite:13]{index=13}
Applications of Modified Starch
The functional properties of modified starch make it useful in many different products. Its applications range from food processing to pharmaceuticals, paper manufacturing, textiles, and adhesives.
Modified Starch in Food Products
Food processing is one of the major areas where modified starch provides useful functionality.
- Instant desserts: Pregelatinized starch can thicken instant desserts when cold water or milk is added.
- Cheese sauce: Modified starch can help cheese sauce granules thicken when prepared with boiling water.
- Gravy: Modified starch can help gravy granules develop a suitable consistency without becoming lumpy.
- Pizza toppings: Modified starch can thicken when heated in an oven, helping the topping remain on the pizza.
- Low-fat foods: Suitably modified starch can function as a fat substitute in reduced-fat versions of traditionally fatty foods.
- Frozen products: Modified starch can help prevent products from dripping during defrosting.
- French dressing: Modified starch can act as an emulsifier by surrounding oil droplets and suspending them in the water phase.
- Jelly beans: Acid-treated starch can form the shell of jelly beans.
- Batter: Oxidized starch can increase the stickiness of batter.
These examples show that different types of modified starch can perform very different functions depending on the formulation and processing conditions. :contentReference[oaicite:14]{index=14}
Modified Starch as a Fat Substitute
A suitably modified starch can be used as a fat substitute in low-fat versions of foods that traditionally contain higher levels of fat. The source gives reduced-fat hard salami as an example, with the modified starch serving as an alternative to Olestra for this type of application.
This application highlights how modification can give starch functional characteristics beyond its traditional role as a thickener. :contentReference[oaicite:15]{index=15}
Modified Starch in Pharmaceutical Products
Modified starch also has applications in the pharmaceutical industry. Carboxymethylated starches can be used as tablet disintegrants and excipients.
These applications rely on the functional characteristics created through starch modification. :contentReference[oaicite:16]{index=16}
Modified Starch in the Paper Industry
Cationic starch is used as a wet-end sizing agent in paper manufacturing. Modified starch can therefore serve an important function in paper production beyond its food applications.
The source also identifies genetically modified starch as an area of interest for the development of noncellulose feedstock in the paper industry. :contentReference[oaicite:17]{index=17}
Modified Starch in Textile Printing
Carboxymethylated starch can be used as a thickener for textile printing. This application takes advantage of the modified starch’s ability to provide suitable functional characteristics during textile processing.
Modified Starch in Adhesives
Carboxymethylated starches can also be used as wallpaper adhesives. This is another example of how starch derivatives can be used outside food applications.
Modified Starch vs. Genetically Modified Starch
Modified starch should not be confused with genetically modified starch. The two terms refer to different types of modification.
Modified starch refers to native starch that has been physically, enzymatically, or chemically treated. In contrast, genetically modified starch refers to starch obtained from genetically engineered plants. In the latter case, the modification concerns the genetic material of the plant rather than the later processing or treatment of starch granules.
The source notes that genetically modified starch is of interest for the manufacture of biodegradable polymers, noncellulose feedstock for the paper industry, and new food additives. :contentReference[oaicite:18]{index=18}
| Aspect | Modified Starch | Genetically Modified Starch |
|---|---|---|
| What is modified? | The starch and its functional properties | The genetic material of the plant |
| How is it modified? | Physical, enzymatic, or chemical treatment | Genetic engineering |
| Main purpose | Change starch functionality for specific applications | Produce plants with altered characteristics |
Why Is Modified Starch Important?
The importance of modified starch comes from its ability to provide specific properties that native starch may not provide sufficiently for a particular application.
Modification can help starch perform better under conditions involving:
- High temperatures.
- Acidic conditions.
- Mechanical shear.
- Cooling.
- Freezing.
- Different gelatinization requirements.
- Different viscosity requirements.
- Longer processing or storage conditions.
As a result, modified starch can be selected according to the technical requirements of a particular product instead of relying on the properties of native starch alone. :contentReference[oaicite:19]{index=19}
Key Applications of Modified Starch
The following summary shows how modified starch can be used across different industries:
| Industry | Examples of Applications |
|---|---|
| Food | Thickener, emulsifier, fat substitute, frozen foods, instant desserts, sauces, gravy, confectionery, and batter |
| Pharmaceutical | Tablet disintegrant and excipient |
| Paper | Wet-end sizing and other paper applications |
| Textile | Printing thickener |
| Adhesives | Wallpaper adhesive and other adhesive applications |
| Biodegradable materials | Potential use of genetically modified starch in biodegradable polymers |
Conclusion
Modified starch is a versatile starch material produced by physical, enzymatic, or chemical treatment of native starch. The modification process changes the functional properties of starch so that it can meet the requirements of different applications.
There are many types of modified starch, including acid-treated starch, dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, phosphate-modified starch, acetylated starch, hydroxypropylated starch, OSA starch, cationic starch, and carboxymethylated starch.
Its applications are equally broad. Modified starch can be used in food products, pharmaceuticals, paper manufacturing, textile printing, adhesives, frozen foods, confectionery, sauces, and other industrial applications.
The versatility of modified starch comes from the ability to adjust its properties. By selecting an appropriate modification method, starch can be made to provide different levels of viscosity, stability, texture, gelatinization behavior, emulsification, and other functional characteristics.
Frequently Asked Questions About Modified Starch
What is modified starch?
Modified starch is native starch that has been physically, enzymatically, or chemically treated to change its functional properties.
Why is starch modified?
Starch is modified to improve characteristics such as stability, viscosity, texture, gelatinization behavior, and resistance to heat, acid, shear, cooling, or freezing.
What are the main types of modified starch?
Examples include acid-treated starch, dextrin, alkaline-modified starch, bleached starch, oxidized starch, enzyme-treated starch, phosphate-modified starch, acetylated starch, hydroxypropylated starch, OSA starch, cationic starch, and carboxymethylated starch.
Where is modified starch used?
Modified starch is used in food products, pharmaceutical products, paper manufacturing, textile printing, adhesives, frozen foods, confectionery, sauces, and other applications.
What is pregelatinized starch?
Pregelatinized starch is a type of modified starch that can thicken and form a gel without requiring conventional heating.
What is cationic starch used for?
Cationic starch is used as a wet-end sizing agent in paper manufacturing.
Is modified starch the same as genetically modified starch?
No. Modified starch is produced by treating native starch physically, enzymatically, or chemically. Genetically modified starch refers to starch from genetically engineered plants.
References
- Vaclavik, Vickie A. & Christian, Elizabeth W. (2007). Essentials of Food Science, 3rd Edition. Springer.
- Starch Derivatization: Fascinating and Unique Industrial Opportunities.
- GSFA Online Database, Food and Agriculture Organization of the United Nations.