Modified starch, also called starch

derivatives The derivative of a function is the rate of change of the function's output relative to its input value. Derivative may also refer to: In mathematics and economics *Brzozowski derivative in the theory of formal languages *Formal derivative, an ...

, are prepared by physically, enzymatically, or

chemically A chemical reaction is a process that leads to the IUPAC nomenclature for organic transformations, chemical transformation of one set of chemical substances to another. Classically, chemical reactions encompass changes that only involve the pos ...

treating native

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

to change its properties. Modified starches are used in practically all starch applications, such as in food products as a

thickening agent A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their t ...

, stabilizer or

emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...

; in

pharmaceutical A medication (also called medicament, medicine, pharmaceutical drug, medicinal drug or simply drug) is a drug used to diagnose, cure, treat, or prevent disease. Drug therapy ( pharmacotherapy) is an important part of the medical field and ...

s as a disintegrant; or as binder in

coated paper Coated paper (also known as enamel paper, gloss paper, and thin paper) is paper that has been coated by a mixture of materials or a polymer to impart certain qualities to the paper, including weight, surface gloss, smoothness, or reduced ink absor ...

. 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 The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the inte ...

; to lengthen or shorten gelatinization time; or to increase their visco-stability.

Modification methods

Acid-treated starch (

INS INS or Ins or ''variant'', may refer to: Places * Ins, Switzerland, a municipality * Creech Air Force Base (IATA airport code INS) * Indonesia, ITF and UNDP code INS Biology *''Ins'', a New World genus of bee flies * INS, the gene for the insulin ...

1401), also called thin boiling starch, is prepared by treating

or starch granules with inorganic acids, e.g.

hydrochloric acid Hydrochloric acid, also known as muriatic acid, is an aqueous solution of hydrogen chloride. It is a colorless solution with a distinctive pungent smell. It is classified as a strong acid. It is a component of the gastric acid in the dig ...

breaking down the starch molecule and thus reducing the viscosity. Other treatments producing modified starch (with different INS and

E-numbers E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly f ...

) are: *

dextrin Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch and glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from ...

(INS 1400), roasted starch with

* alkaline-modified starch (INS 1402) with

sodium hydroxide Sodium hydroxide, also known as lye and caustic soda, is an inorganic compound with the formula NaOH. It is a white solid ionic compound consisting of sodium cations and hydroxide anions . Sodium hydroxide is a highly caustic base and alkal ...

potassium hydroxide Potassium hydroxide is an inorganic compound with the formula K OH, and is commonly called caustic potash. Along with sodium hydroxide (NaOH), KOH is a prototypical strong base. It has many industrial and niche applications, most of which expl ...

* bleached starch (INS 1403) with

hydrogen peroxide Hydrogen peroxide is a chemical compound with the formula . In its pure form, it is a very pale blue liquid that is slightly more viscous than water. It is used as an oxidizer, bleaching agent, and antiseptic, usually as a dilute solution (3% ...

* oxidized starch (INS 1404, E1404) with

sodium hypochlorite Sodium hypochlorite (commonly known in a dilute solution as bleach) is an inorganic chemical compound with the formula NaOCl (or NaClO), comprising a sodium cation () and a hypochlorite anion (or ). It may also be viewed as the sodium salt of ...

, breaking down viscosity * enzyme-treated starch (INS 1405),

maltodextrin Maltodextrin is a polysaccharide that is used as a food ingredient. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed ...

, cyclodextrin * monostarch phosphate (INS 1410, E1410) with

phosphorous acid Phosphorous acid (or phosphonic acid (singular)) is the compound described by the formula H3PO3. This acid is diprotic (readily ionizes two protons), not triprotic as might be suggested by this formula. Phosphorous acid is an intermediate in the ...

or the salts sodium phosphate, potassium phosphate, or sodium triphosphate to reduce

retrogradation Retrogradation is the landward change in position of the front of a river delta with time. This occurs when the mass balance of sediment into the delta is such that the volume of incoming sediment is less than the volume of the delta that is lost ...

* distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the

rheology Rheology (; ) is the study of the flow of matter, primarily in a fluid (liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an appli ...

, the texture * acetylated starch (INS 1420, E1420)

esterification In chemistry, an ester is a compound derived from an oxoacid (organic or inorganic) in which at least one hydroxyl group () is replaced by an alkoxy group (), as in the substitution reaction of a carboxylic acid and an alcohol. Glyceride ...

with

acetic anhydride Acetic anhydride, or ethanoic anhydride, is the chemical compound with the formula (CH3CO)2O. Commonly abbreviated Ac2O, it is the simplest isolable anhydride of a carboxylic acid and is widely used as a reagent in organic synthesis. It is a c ...

hydroxypropylated starch Hydroxypropyl starch is a type of modified starch used as a food additive. I has the E number E1440. Hydroxyl propyl starch is not absorbed intact by the gut, but are significantly Hydrolysis, hydrolyzed by intestinal enzymes and then fermented b ...

(INS 1440, E1440), starch

ether In organic chemistry, ethers are a class of compounds that contain an ether group—an oxygen atom connected to two alkyl or aryl groups. They have the general formula , where R and R′ represent the alkyl or aryl groups. Ethers can again b ...

, with

propylene oxide Propylene oxide is an acutely toxic and carcinogenic organic compound with the molecular formula CH3CHCH2O. This colourless volatile liquid with an odour similar to ether, is produced on a large scale industrially. Its major application is its us ...

, increasing viscosity stability * hydroxyethyl starch, with

ethylene oxide Ethylene oxide is an organic compound with the formula . It is a cyclic ether and the simplest epoxide: a three-membered ring consisting of one oxygen atom and two carbon atoms. Ethylene oxide is a colorless and flammable gas with a faintly sw ...

* starch sodium octenyl succinate (OSA) starch (INS 1450, E1450) used as

adding hydrophobicity * starch aluminium octenyl Succinate (INS 1452, E1452) * cationic starch, adding positive electrical charge to starch * carboxymethylated starch with monochloroacetic acid adding negative charge and combined modifications such as * phosphated distarch phosphate (INS 1413, E1413) *

acetylated distarch phosphate Acetylated distarch phosphate, E1414 in the E number scheme of food additives, is a modified starch. These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota. Ref ...

(INS 1414, E1414) * acetylated distarch adipate (INS 1422, E1422), *

hydroxypropyl distarch phosphate Hydroxypropyl distarch phosphate (HDP) is a modified resistant starch. It is currently used as a food additive (INS number 1442). It is approved for use in the European Union (listed as E1442), the United States, Australia, Taiwan, and New Zealand ...

(INS 1442, E1442), * acetylated oxidized starch (INS 1451, E1451). Modified starch may also be a cold-water-soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch. Drying methods to make starches cold-water-soluble are extrusion, drum drying,

spray drying Spray drying is a method of changing a dry powder from a liquid or slurry by rapidly drying with a hot gas. This is the preferred method of drying of many thermally-sensitive materials such as foods and pharmaceuticals, or materials which may req ...

ization. Other starch derivatives, the starch sugars, like

glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, usi ...

, high fructose syrup, glucose syrups,

s, starch degraded with

amylase An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amount ...

enzyme Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecule ...

are mainly sold as liquid

syrup In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved suga ...

to make a sweetener.

Examples of use and functionality of modified starch

Pre-gelatinized starch is used to thicken instant

dessert Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts o ...

s, allowing the food to thicken with the addition of cold water or milk. Similarly, cheese sauce granules such as in Macaroni and Cheese,

lasagna Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such a ...

, or gravy granules may be thickened with boiling water without the product going lumpy. Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled. A suitably modified starch is used as a

fat substitute A fat substitute is a food product with the same functions, stability, physical, and chemical characteristics as regular fat, with fewer Calories per gram than fat. They are utilized in the production of low fat and low calorie foods. Background ...

for low-fat versions of traditionally fatty foods, e.g. industrial milk-based desserts like

yogurt Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bact ...

or reduced-fat hard

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 da ...

having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product

Olestra Olestra (also known by its brand name Olean) is a fat substitute that adds no calories to products. It has been used in the preparation of otherwise high-fat foods thereby lowering or eliminating their fat content. The Food and Drug Administrati ...

. Modified starch is added to frozen products to prevent them from dripping when defrosted. Modified starch, bonded with

phosphate In chemistry, a phosphate is an anion, salt, functional group or ester derived from a phosphoric acid. It most commonly means orthophosphate, a derivative of orthophosphoric acid . The phosphate or orthophosphate ion is derived from phosph ...

, allows the starch to absorb more water and keeps the ingredients together. Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of jelly beans. Oxidized starch increases the stickiness of

batter Batter or batters may refer to: Common meanings * Batter (cooking), thin dough that can be easily poured into a pan * Batter (baseball), person whose turn it is to face the pitcher * Batter (cricket), a player who is currently batting * Batter ...

. Carboxymethylated starches are used as a

wallpaper adhesive Adhesive flakes that are mixed with water to produce wallpaper paste Wallpaper adhesive or wallpaper paste is a specific adhesive, based on modified starch, methylcellulose, or clay used to fix wallpaper to walls. Wallpaper pastes have a typica ...

, as

textile printing Textile printing is the process of applying Color of clothing, color to textile, fabric in definite patterns or designs. In properly printing, printed fabrics the colour is bonded with the fiber, fibre, so as to resist washing and friction. ...

thickener, as tablet disintegrants and excipients in the pharmaceutical industry.

Cation An ion () is an atom or molecule with a net electrical charge. The charge of an electron is considered to be negative by convention and this charge is equal and opposite to the charge of a proton, which is considered to be positive by conve ...

ic starch is used as wet end

sizing Sizing or size is a substance that is applied to, or incorporated into, other materials—especially papers and textiles—to act as a protective filler or glaze. Sizing is used in papermaking and textile manufacturing to change the absorption ...

agent in paper manufacturing.

Genetically modified starch

Modified starch should not be confused with genetically modified starch, which refers to starch from genetically engineered plants, such as those that have been genetically modified to produce novel fatty acids or carbohydrates which might not occur in the plant species being harvested. In Europe the term "

Genetically Modified Organism A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques. The exact definition of a genetically modified organism and what constitutes genetic engineering varies, with ...

" is used solely where "the genetic material has been altered in a way that does not occur naturally through fertilisation and/or natural recombination". The modification in "genetically modified" refers to the genetic engineering of the plant DNA, whereas in the term "Modified Starch" seen on mandatory

ingredient An ingredient is a substance that forms part of a mixture (in a general sense). For example, in cooking, recipes specify which ingredients are used to prepare a specific dish. Many commercial products contain secret ingredients that are pur ...

labels A label (as distinct from signage) is a piece of paper, plastic film, cloth, metal, or other material affixed to a container or product, on which is written or printed information or symbols about the product or item. Information printed dir ...

it refers to the later processing or treatment of the starch or starch granules. Genetically modified starch is of interest in the manufacture of biodegradable polymers and noncellulose feedstock in the paper industry, as well as the creation of new

food additives Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt ( s ...

. For example, researchers aim to alter the enzymes within living plants to create starches with desirable modified properties, and thus eliminate the need for enzymatic processing after starch is extracted from the plant.

Modification methods

Examples of use and functionality of modified starch

Genetically modified starch

See also

References

Suggested reading