Modified starch, starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or in paper as a binder. They are also used in many other applications.
Raw materials: Starch is a raw starch (also known as natural starch) as the main raw material, chemical or physical methods or biological methods for denatured, native starch to change the physical and chemical properties. Currently, more than million tons of modified starch products produced by chemical methods, about 80%; physical method about 14%, the rest of biological production. In 1997 China produced 20 million tons of modified starch, the chemical production of about 72%, about 20% of physical laws, biological laws about 8%.
Uses: Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.