Modified Starch
It about modified starch
Journal of Agricultural Science Vol. 2, No. 2, June 2010
requirements are properties such as viscosity, resistant to shear, low pH and high temperature. Accordingly, varieties of modified starches are used in food industry. Table 1 lists some of the modified starches that can be prepared from different sources to meet the marketing-related requirements. Today, modified food starch is a food additive and limits of its modification, use and labeling are clearly defined in the US Code of Federal Regulation (Sajilata & Singhal, 2004). The European Directive on food additives allows the following food starches in food products (Wikipedia, 2009). E1401 E1402 E1403 E1404 E1405 E1410 E1411 E1412 E1413 E1414 E1420 E1421 E1422 E1423 E1440 E1442 E1443 E1450 Acid-treated starch Alkaline-treated starch Bleached starch Oxidized starch Starches, enzyme-treated Monostarch phosphate Distarch glycerol Distarch phosphate esterified with sodium trimetaphosphate Phosphated distarch phosphate Acetylated distarch phosphate Starch acetate esterified with acetic anhydride Starch acetate esterified with vinyl acetate Acetylated distarch adipate Acetylated distarch glycerol Hydroxypropyl starch Hydroxypropyl distarch phosphate Hydroxypropyl distarch glycerol Starch sodium octenyl succinate
Modified starches consist of starch with low to very low level of substituent group. Enzymatic modification of starch is hydrolysis of some part of starch into a low molecular weight of starch called maltodextrin, or dextrin using amylolytic enzymes (Miyazaki et al., 2006). They are widely used for food and pharmaceutical industries. Physical modification involves pre-gelatinization, and heat-treatment of starch, etc (Miyazaki et al., 2006). Pre-gelatinized starches are pre-cooked starches that can be used as thickener in cold water (Wikipedia 2009). While the heat-treatment processes include heat–moisture and annealing treatments, both of which cause a physical
Journal of Agricultural Science Vol. 2, No. 2, June 2010
requirements are properties such as viscosity, resistant to shear, low pH and high temperature. Accordingly, varieties of modified starches are used in food industry. Table 1 lists some of the modified starches that can be prepared from different sources to meet the marketing-related requirements. Today, modified food starch is a food additive and limits of its modification, use and labeling are clearly defined in the US Code of Federal Regulation (Sajilata & Singhal, 2004). The European Directive on food additives allows the following food starches in food products (Wikipedia, 2009). E1401 E1402 E1403 E1404 E1405 E1410 E1411 E1412 E1413 E1414 E1420 E1421 E1422 E1423 E1440 E1442 E1443 E1450 Acid-treated starch Alkaline-treated starch Bleached starch Oxidized starch Starches, enzyme-treated Monostarch phosphate Distarch glycerol Distarch phosphate esterified with sodium trimetaphosphate Phosphated distarch phosphate Acetylated distarch phosphate Starch acetate esterified with acetic anhydride Starch acetate esterified with vinyl acetate Acetylated distarch adipate Acetylated distarch glycerol Hydroxypropyl starch Hydroxypropyl distarch phosphate Hydroxypropyl distarch glycerol Starch sodium octenyl succinate
Modified starches consist of starch with low to very low level of substituent group. Enzymatic modification of starch is hydrolysis of some part of starch into a low molecular weight of starch called maltodextrin, or dextrin using amylolytic enzymes (Miyazaki et al., 2006). They are widely used for food and pharmaceutical industries. Physical modification involves pre-gelatinization, and heat-treatment of starch, etc (Miyazaki et al., 2006). Pre-gelatinized starches are pre-cooked starches that can be used as thickener in cold water (Wikipedia 2009). While the heat-treatment processes include heat–moisture and annealing treatments, both of which cause a physical
References: Table 1. Types of specialty starches meeting some formulation needs (Sajilata & Singhal, 2004) Table 2 Figure 1. Average hydrolysis curves of: RSRP*-cookie (■), control cookie ( ( ) (Saguilán et al. 2007) ), white bread used as reference Figure 2. Total flavor retained by the wall materials (Jeon, Vasathan & Song, 2003) 3(A)