What are the classifications and applications of modified starches?

In order to improve the performance of starch and expand its application range, modified starch is processed physically, chemically or enzymatically to introduce new functional groups into starch molecules or change the size of starch molecules and the nature of starch granules, so as to change the natural properties of starch (e.g., the pasting temperature, thermal viscosity and its stability, freezing and thawing stability, gelation, film-forming, transparency, etc.) and make it more suitable for the requirements of certain applications. This kind of starch with changed properties after secondary processing is collectively called modified starch. Classification of modified starch
1.Classification according to the way of denaturation
Processing method
Type
Characteristics
Physical modified starch
Pre-gelatinized starch by ultra-high pressure, mechanical method, moist heat method, ultra-high pressure radiation modified starch, mechanically milled starch, moist heat treated starch, extruded modified starch, etc. The processing methods are relatively simple.
Chemical modified starch
Oxidation method, acid modification method, etherification method, etc. One type is to make the molecular weight of starch decrease, such as acid-dissolving starch, oxidized starch, etc.; the other type is to make the molecular weight of starch increase, such as cross-linking starch, esterified starch, etherified starch, grafted starch, etc. It can improve the functional properties of starch significantly, so that the modified starch can meet the actual demand better Enzymatic Modification of Starch
Enzymes are mainly α-amylase, saccharase, etc. α, β, γ-cyclodextrin, maltodextrin, straight-chain starch, etc. Preparation of high efficiency, while the final product also has anti-aging properties of complex modified starch
The use of more than two processing methods oxidized cross-linked starch, cross-linked esterified starch and other composite modified starch with two modified starch of their respective advantages
2. According to the classification of production process, common modified starch production process are: dry method (such as phosphate starch, acid starch, etc.), wet method, organic solvent method (such as carboxy starch preparation generally use ethanol as solvent), extrusion method and drum drying method (such as natural starch or modified starch as raw materials for the production of pre-gelatinized starch) and so on.
3. According to the source of starch raw materials can be divided into: corn modified starch, potato modified starch, tapioca modified starch, rice modified starch, wheat modified starch and so on.
Properties of modified starch?
1, is modified starch starch ? As shown in the picture:

According to the provisions of GB31637-2016 National Standard for Food Safety Edible Starch: unmodified starch such as pregelatinized starch still belongs to the category of starch.
2. Is modified starch a food additive?
According to the standard database search of Food Partner: some modified starches belong to food additives, and their scope of use and use limit implement the requirements of GB2760.

3. Summary: Some of modified starch belongs to food raw materials, and most of it belongs to food additives, and you can check the scope of use and dosage of additives through GB2760.
Application of modified starch in foods
1. In rice and noodle products, modified starch is mainly used for its good thickening, film-forming, stabilizing and pasting properties. The main modified starch used are esterified starch and hydroxypropyl starch.
1) The fried instant noodles with modified starch have crispy structure and low oil absorption, and the quality and storage stability of the products are better 2) In instant noodles, it can improve the rehydration, chewiness and elasticity of the noodles, and reduce the cooking time 3) The addition of modified starch to pasta snacks can reduce the amount of oil absorption, improve the crispy nature of the pasta, and prolong the storage time of the products 4) It can increase the product quality and stability by using modified starch as a tissue forming agent and a viscosity and adhesive in the production of rice flour. It can increase the transparency and smoothness of the products, reduce the stickiness and improve the taste.
2. In bakery products, modified starch is mainly utilized for its good film-forming property, high temperature expansion and stability.1) It is used as shortening substitute in the production of cake and icing to provide good capacity and structure, and to reduce the human body’s intake of fats and oils.2) It can be used as glazing agent for bakery products to form a good, clear and bright film, replacing the expensive egg white and natural gums.3) It can be used as stabilizer and thickener for fruitcake, tart and filling, providing product smoothness and smoothness.4) It can be used as stabilizing and thickening agent for fruitcake and tart, providing product smoothness and smoothness. and thickening agent, providing products with smooth and short filament structure, preventing delamination and bursting of filling. In waffles, cookies and cookies, it can produce crispy texture, excellent color and better taste. In pasta products, it can also increase the firmness and cooking resistance of the products. Products such as thin and crispy cookies and rice krispies require starches with a certain degree of swelling. Pregelatinized starch is the raw material for these products and is superior to adding ordinary starch. The reason for this is that some of the starch in the mixture blanks made with pregelatinized starch has absorbed water, and when baked a large number of water-frozen starch granules will bubble out, resulting in swelling. On the contrary, if ordinary starch is used, the water will only start to be absorbed during baking, so it will not be easy to achieve the purpose of crispness. Sometimes modified pre-gelatinized starch is used to achieve better results.
3. In the application of frozen food, modified starch in most frozen food mainly plays the role of thickening, improving texture, anti-aging and improving the sensory quality. Such as soup dumplings after freezing the skin is easy to crack, not to mention repeated freezing and melting. In the production of dumplings in the glutinous rice flour to add about 5% of etherified starch, can play a bonding and wetting effect, can effectively avoid skin rupture and starch regeneration, to reduce the cooking phenomenon of paste soup, reduce the amount of solids in the soup.
4. In the application of leisure food, the main use of modified starch good adhesion, swelling type, brittle performance and fluffy structure, commonly used modified starch has pre-gelatinized starch, etherified starch and compound modified starch 1) in extruded puffed food, modified starch can make the products have a good degree of puffiness and structure, the strength and brittleness of the product has also been improved, the product organization is uniform, the output rate is high, and can increase the Functional fiber composition 2) In microwave puffed food, modified starch can control the volume and structure of the product, make the product pore uniform 3) In crunchy peanuts, modified starch can improve the crunchy organization, give the crunchy skin light, crispy, crunchy and fluffy structure 4) In other food products, the modified starch can also play a very good role

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