Modified starch food industry:
Thickener and stabilizer in soups, sauces, dressings and gravies.
Texture enhancers and binders in baked goods including breads, cakes and pastries.
Coating agents for fried foods such as batter mixes.
Fillers and binders in confectionary products, including candies, jellies and chewing gum.
Used as an emulsifier and stabilizer in dairy products such as ice cream and yogurt.
An excipient in tablets that improves the flow and compressibility of the active ingredient.
Binders in tablets and capsules to hold ingredients together.
Disintegrants facilitate the breakdown of the tablet or capsule in the digestive system.
Surface sizing agent to enhance paper surface strength and printability.
Coating agent for improving paper smoothness, gloss and ink repellency.
A binder in papermaking that increases the strength and tear resistance of paper.
A sizing agent that provides stiffness and strength to the yarn during the weaving process.
A printing agent for textile printing that improves the adhesion of dyes and pigments to fabrics.
Finishing agent that imparts wrinkle resistance and crease recovery to fabrics.
Personal care and cosmetics industry:
Thickener in shampoo, conditioner and body wash.
Stabilizer in creams, lotions and gels.
Film former in hairspray and styling products.
Binders in adhesive formulations such as glues and pastes.
These are just a few examples of the wide range of applications of modified starches in various industries. Specific modifications to starch can tailor its properties to suit different products and processes.