Potato Starch Dough

Types of Modified Starch: There are many types of modified starch on the market, each with unique properties and applications. The following are some commonly used modified starches:

Cross-linked starch: Cross-linked starch is made by adding a cross-linking agent to native starch. This results in the formation of covalent bonds between starch molecules, thereby increasing starch stability, viscosity and gel strength. Cross-linked starch is commonly used in canned foods, dairy products and frozen foods.

Acid modified starch: Acid modified starch is produced by hydrolyzing native starch with acid. Acids break down starch molecules into smaller fragments, thereby changing the functional properties of the starch. Acid-modified starches are commonly used in the food industry for their thickening and gelling properties in sauces, soups, and gravies.

Moist heat treated starch: Moist heat treated starch is produced by heating starch in the presence of moisture. This results in the formation of new bonds between starch molecules, which changes the starch structure and improves its functional properties. Moisture-heat treated starches are commonly used in the production of snack foods, bakery products and confectionery products.

Enzyme Modified Starch: Enzyme modified starch is produced by treating natural starch with specific enzymes. These enzymes break down starch molecules into smaller fragments, thereby improving viscosity, solubility and other functional properties. Enzyme-modified starch is commonly used in the production of processed foods, such as salad dressings, sauces and baked products.