A modified food starch undergoes one or more chemical modifications, which allow the starch for example to function properly such as under high heat and/or shear, frequently encountered during processing, and conditions during storage, such as cooling.
When a starch is pre-cooked, it can then be used to thicken instantly in cold water. This is referred to as a pregelatinized starch. Otherwise starch requires heat to thicken, or "gelatinize". The actual temperature depends on the type of starch.
The modified starches are coded according to the International Numbering System for Food Additives (INS) :
- 1401 Acid-treated starch
- 1402 Alkaline-treated starch
- 1403 Bleached starch
- 1404 Oxidized starch
- 1405 Starches, enzyme-treated
- 1410 Monostarch phosphate
- 1411 Distarch glycerol
- 1412 Distarch phosphate esterified with sodium trimetaphosphate
- 1413 Phosphated distarch phosphate
- 1414 Acetylated distarch phosphate
- 1420 Starch acetate esterified with acetic anhydride
- 1421 Starch acetate esterified with vinyl acetate
- 1422 Acetylated distarch adipate
- 1423 Acetylated distarch glycerol
- 1440 Hydroxypropyl starch
- 1442 Hydroxypropyl distarch phosphate
- 1443 Hydroxypropyl distarch glycerol
- 1450 Starch sodium octenyl succinate
Some other types of modified starches commercially available are dextrins, cationic starches, carboxymethylated starches.
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