Starch is more than just starch. It can transform texture, extend shelf life, and create enjoyable eating experiences without compromise.
Modified starches are classified as food additives and are assigned an E number to indicate the chemical modification applied to the starch. Depending on the type of modification, modified starches are generally more process tolerant than native starches and provide food and beverage manufacturers with numerous benefits, including:
- Shelf-life stability to extend food quality
- Freeze/thaw stability to ensure consistent texture
- Profit management through reduced waste and increased yield
- Cold water thickening, gelling strength, and film formation for specific textures
- Gloss in high humidity applications
Whether you desire a crispy, crunchy, or creamy texture, modified starches are developed for a wide range of manufacturing conditions and are ideal for most processed foods and beverages.
Here's a breakdown of the key points:
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Modified starches are starches that have been treated to change their properties.
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They are used in a wide variety of food and beverage applications.
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Benefits of modified starches include:
- Improved shelf life
- Consistent texture
- Reduced waste and increased yield
- Desired textures
- Gloss in high humidity applications
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Modified starches are a versatile ingredient that can be used to create a wide variety of products.
Additional information:
- Modified starches can be made from a variety of sources, including corn, wheat, and potatoes.
- The type of modification that is used will determine the properties of the modified starch.
- Modified starches are safe to eat and are generally considered to be non-allergenic.