The production of the prototype modified strach backs to the 19th century, and since then, it has been mass-produced with the participation of various industries that sought to adapt starch to their industrial process. Modified starch is a type of vegetable carbohydrate whose compounds are used as vegetable additives in the food industry. This starch is obtained from corn, wheat and potato grains. Modified starch is added to food to create features such as better texture and proper structure, cold water solubility, more stable viscosity with temperature changes, hot fluidity and better stability. Depending on the process that is done on it, starches can have different functions. It should be noted that here the term modified does not mean genetic modification.
In the production of various food products, mechanical pressures, thermal conditions and different phs cause the instability of ordinary starches. This is why, the main modifications are carried out to adapt and make starch compatible with the limitations caused by cooking, freezing, melting, canning, etc. In fact, modification of starch helps us to rise the stability of the product in different conditions with respect to PH, temperature and mechanical stresses, so that the texture of the food does not change during the cooking process.
Pregelatinized Modified Starch Oil Replacement
Modified pregelatinized starches with the ability to create gel with cold water can be used in the heatless processes. These starches create a stable, transparent non-watery gel, stable in mechanical stress and resistant to melting and freezing conditions. By creating a creamy texture and reducing oil consumption, they are used in the production of mayonnaise, French, thousand island cold puddings, tiramisu, dairy desserts.
Applications of Modified Starch Replaced with Eggs
Modified starch replaces eggs as an emulsifier in products such as mayonnaise, sauces, Non-dairy creamer powders, soups and bakery products are used. This starch often replaces with raw materials of animal origin such as eggs or milk protein. This starch is a suitable replacement for egg yolk with emulsifying properties without microbial contamination.
Application of Modified Starch
Modified starch has many features that can be used in various industries including food, pharmaceutical, cosmetics, paper making and chemical industries. The improved appearance of modified starches is in the form of a white powder that dissolves well in hot and cold water. In the food industry, modified starches help to maintain moisture and improve the viscosity of products. They are used in sauces or soups as concentrators and stabilizers. Pregelatinized starch is used to concentrate instant desserts, which is obtained by adding cold water or milk to the desired concentration. Moreover, it is a suitable fat replacement for industrial milk-based desserts such as yogurt. In frozen products, it prevents them from dripping during defrosting, increases the stickiness of pastes, and is also used in the production of wall paper glue.
This type of starch can also be used in frozen foods and low-fat foods. In the pharmaceutical industry, it is used as an auxiliary material in the production of drugs. While in the cosmetics industry, they are added to pastes and dry shampoos.
Modified starches for the food industry are added during the processing of food products to provide better texture, appearance and taste by increasing shelf life. Modified starch is used as a replacement or supplement for natural starch in many food products, including ketchup, paste, bread, pasta sauce, soup, mayonnaise, dairy products, etc. Modified starches are also commonly used as concentrators in sauces, soups, sauces, and puddings.
Advantages of Modified Starch
Unlike regular starches, these starches resist the retrogression process, which prevents undesirable changes in the consistency of products. These materials maintain their stability in alkaline and acidic environments. In addition, one of the advantages of using modified starch in the food industry is that it takes less time for processing due to a wide range of benefits and functional properties. It can also save a significant amount of processing costs related to the production of food products, because the modified starch instead of other materials such as ordinary starch will be at a much lower dosage than its counterparts. It’s other benefits are including:
- Improving heat tolerance, acidity and cutability
- Stabilizer
- Emulsifier
- Fat Replacement
- Create a Crispy Texture
- Instant Concentrator
- Solubility in Cold Water
- Improve Mouth Feel
- Long Term Stability
- Extending the Useful Life of the Product
- Product Stability Against Freezing and Thawing
- Reducing the Viscosity in Hot Water and Rising the Power of Gel Formation