Are Modified Starch Products Benefitting Food Producers & Users?

1. Are Are Modified Modified Starch Starch Products Products Benefitting Producers Producers & & Users? Users? Benefitting Food Food As a stabilizer, emulsifier or a thickening agent, modified starches have served diverse applications in the food manufacturing industries for many years. Now, food processors are increasingly using clean-label starches and modified starch products as they are aware of the need for convenience foods that have the least fat content, low carbohydrate and high- fiber. And by keeping these in mind, food manufacturers are coming up with the latest formulation to produce foods and beverages that taste excellent, nutritious and do not add to your calories.

2. Modified starch forms an essential ingredient in gluten-free and clean label products. Native starch is extracted from over 5o types of plants and then modified for being used in puddings, sauces, soups and pie fillings. Modified starch may also be used in frozen products to stop dripping when thawed. Usage of Modified Starch and Reasons Grains, tubers and roots are the sources of most starches. Precisely, wheat flour and cornstarch are the most common forms of grain starches. Native starch is extracted from various plants like potato, cassava, corn, maize and so on. However, not all starches are of the same kind as the polysaccharides differ greatly in terms of size, granular shape, quality, viscosity and amylose content. All these factors are essential for consideration as they determine the taste and flavour of the final food product. The native starch is modified physically, chemically and enzymatically to make it more valuable so that it can serve a wide range of food starch applications. When combined with phosphate, modified starch gets an improved ability to absorb water and bind ingredients together. Modified starch was first discovered in the 1950s and from then onwards, convenient foods became prevalent. Resistance to high temperature, mechanical shear, increased paste clarity and stability in a frozen state and improved texture and adhesion are some of the features that make modified starch products useful. The food processing industries make the use of modified starch even for challenging conditions that involve pH, shear and temperature, extending the shelf-life of the products or developing different textures at cost-effective rates. From a manufacturer’s point of view, modified starch is used for various applications because of its process tolerance and functionality. In return, it offers extensive applicability, greater flexibility and outstanding cost-in-use. Harsh thawing, high heat or pressure can spoil any food product. As modified starches are resistant to these, it helps to increase the longevity of the food products. The use of modified starch has increased over the years and this has been driven by the factors like promotion of clean-label starches that are derived from potato, corn and tapioca and come with enhanced functionalities. Modified starch is being used in snacks, bakery products, batters, noodles, pasta, canned products and many more. Is Modified Starch a Source Of Gluten-Free Fiber? Modified starch is a rich source of dietary fiber in several bakery products. As a result, even people having celiac disease can consume such food products without having their health affected. Consumption of certain storage proteins from grains, commonly called gluten, triggers inflammatory disorder in the small intestine and this is called Celiac disease. Gluten can refer to two things: The protein residue called corn gluten obtained after separating the starch from corn. Protein belonging to wheat, barley and rye which when consumed by people with celiac disease, results in dietary problems.

3. Most of the modified starches are made gluten-free so that they can improve the fiber composition of gluten-free food products. Since gluten is primarily a constituent of wheat, during starch manufacturing, the wheat slurry undergoes modification procedures to reduce the residual content of gluten to less than 20 parts per million which is the regulatory limit. Hence, modified starch is also an essential ingredient for producing gluten-free products. Conclusion: Modified starch products are used by hundreds and millions of food, biofuel, bioplastic and other industries. Since native starches have inferior hydration, structural and swelling properties, their usage become restricted. Nevertheless, native starch is modified to enhance texture, stability and viscosity to become suitable for various food and industrial applications. To know more about our modified starch food products, visit us on https://microtecco.com/modified-starch-technology/ Source : https://modified-starch-production.blogspot.com/2020/06/are- modified-starch-products.html Head Office: 27 Mars Road Lane Cove West NSW 2066Australia Phone No.: 0061-2-80656529, +61 2 8034 7423 Email ID : sales@microtecco.com Visit Us : https://microtecco.com/