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Modified starch

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.

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.

Modified starches are used as thickeners in a broad range of product areas such as batters and breadings, dairy and dessert products, soups and sauces, dressings and confectionery.