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Discovering the secrets of modified starch: Why is it the magic ingredient of industrial cuisine?
In the modern industrialized food production process, the role of modified starch is becoming more and more important. It is hard for people to imagine that there are so many technologies and craftsmanship hidden behind the food we eat every day. Modified starch, as a modified product, is the cornerstone of all this. This article takes an in-depth look at the uses, functions, and science behind modified starch.
Modified starch, including starch derivatives, is natural starch whose properties have been changed through physical, enzymatic or chemical treatment.
Preparation method of modified starch
The technology for preparing modified starch can be traced back to ancient times, with the earliest form being sprouted grains. During this process, the plant's own enzymes change the starch structure in the grain. In modern times, humans have developed a variety of more effective improvement methods, using acids, alkalis and enzymes in nature to specifically modify the characteristics of starch.
The functions of modified starch include enhancing its stability, changing texture, adjusting viscosity and affecting gelatinization time.
For example, acid-treated starch (INS 1401) is a starch that has been treated with an inorganic acid, a process that breaks up the starch molecules, thereby reducing its viscosity. In addition, there are various other modified starch products on the market, including enzyme-treated starch, oxidized starch, and formylated starch. These products have different functions and are suitable for different food industry needs.
The uses and functions of modified starch
Modified starch has a wide range of applications in the food industry. One of its most common uses is as a thickening agent, such as pregelatinized starch in ready-to-eat desserts, which allows the food to quickly expand and thicken in cold water or milk. When making pasta cheese sauces, lasagna or sauces, the starch products used are also key to their excellent texture.
The use of modified starch is not limited to food. It is widely used in the pharmaceutical and paper industries as a disintegrating agent for tablets or a binder for packaging paper.
Modified starch is also used as a fat substitute for low-fat foods. For example, in some low-fat yogurt or sausage products, the fat content of the product can be reduced to half of the normal level through the function of modified starch. In frozen foods, modified starch helps prevent water from escaping during the thawing process and maintains texture.
Genetically modified starch and traditional modified starch
It should be noted that "modified starch" is not the same as "genetically modified starch". Genetically modified starches are derived from plants that have been genetically modified to produce special fatty acids or carbohydrates that do not occur in nature. In contrast, traditional modified starch is a product of post-processing or processing and does not involve genetic technology.
The purpose of using genetically modified starch is to develop biodegradable polymers and new food additives.
Future challenges and opportunities
With consumers paying close attention to food ingredients, the future development of modified starch faces challenges. We need to consider how to strike a balance between protecting consumer health and meeting market demand. Scientists are investigating environmentally friendly methods to directly alter enzymes in plants to create starch with desired properties to reduce the need for processing after starch extraction.
In summary, modified starch, as a multifunctional raw material, not only plays an important role in the food industry, but also extends to many fields such as pharmaceuticals and papermaking. With the advancement of technology, what challenges and opportunities will future modified starch face in terms of safety, functionality and environmental protection?
