Modified starch
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. 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 as binder in coated paper. They are also used in many other applications. 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. Modification methods Acid-treated starch (INS 1401), also called thin boiling starch, is prepared by treating starch or starch granules with inorganic acids, e.g. hydrochloric acid breaking down the starch molecule and thus reducing the viscosity. Other treatments producing modified starch (with different INS and E-numbers) are: dextrin (INS 1400), roasted starch with hydrochloric acid alkaline-modified starch (INS 1402) with sodium hydroxide or potassium hydroxide bleached starch (INS 1403) with hydrogen peroxide oxidized starch (INS 1404, E1404) with sodium hypochlorite, breaking down viscosity enzyme-treated starch (INS 1405), maltodextrin, cyclodextrin monostarch phosphate (INS 1410,