Types of Modified Starch Assignment

Types of Modified Starch Assignment

Types of Modified Starch: Pregelatinized starch
It is the simplest starch modification, prepared by cooking. It maintains starch integrity while providing cold water thickening which  is a process that breaks down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water.
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Cross-linked starch
Cross linking is the most important modified form that used in the food industry. It involves replacement of hydrogen bond present between starch chains by stronger, permanent covalent bonds. Distarch phosphate or, adipate are commonly used in cross-linked starch. Cross-linked starches offer acid, heat and shear stability over the native starch. Food with this type of starch processing tends to have longer shelf life.
Oxidized starch
The processing includes reaction with oxidizing agent such as sodium hypochlorite or peroxide. This type of starch is mainly used as surface sizing agent or coating binder and available in different viscosity grade. Oxidized starches have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. Oxidized starches are the best thickener for applications requiring gels of low rigidity. This improves adhesion in batters and breading.

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