Modified starch

Modified starches are obtained by physical, enzymatic or chemical methods of starch products, the increased technical demands. The grain structure and other important properties are retained after the modification. From the human body as they are digested, the natural strength.

Modified starches are used in the food industry because it against supernatural strength better

  • Heat stability
  • Acid stability
  • Shear stability, and
  • A better freezing and Auftauverhalten

Have.

Modified starches are food additives, but must be declared as such only if they have been chemically altered (E 1400 and E 1451 ), otherwise - in case of physical (heat, pressure) or enzymatic modification - they are considered as a food ingredient and have no E-number.

Production

Raw material for the production of modified starch is natural strength. Natural strength is gained in Europe mainly from corn, wheat and potatoes. The natural strength, depending on which properties are to be changed, subjected to various chemical conversion processes. In some modified starches several conversion processes are performed sequentially ( eg, acetylated oxidized starch ):

  • Acid-treated starch by reaction with acids (for example, hydrochloric acid, phosphoric acid or sulfuric acid)
  • Alkaline modified starch by reaction with alkaline solutions ( eg, sodium or potassium hydroxide )
  • Bleached starch by treatment with peracetic acid, hydrogen peroxide, sodium hypochlorite, sodium chlorite, sulfur dioxide, sulfites, potassium or ammonium persulfate
  • The enzymatically modified starch by treatment with amylases
  • Oxidized starch by oxidation ( eg, sodium hypochlorite)
  • Mono starch phosphate by esterification with phosphoric ester groups (for example phosphoric acid, sodium or potassium phosphate, phosphonic acid or pentasodium triphosphate )
  • Starch phosphate by esterification with sodium trimetaphosphate or phosphorus oxychloride
  • Phosphated starch phosphate by combination of methods for the preparation of mono starch phosphate and starch phosphate
  • Acetylated starch by esterification (eg anhydrides)
  • Hydroxypropyl starch by reaction with propylene oxide.
  • Starch by reaction of starch with octenyl succinic anhydride

The most common improvements in resistance to heat, cold and / or changes in pH (acids ) are sought.

Survey

The fields marked with (*) E-numbers material pairings are used only outside the European Union to identify or are only there approved as a food additive.

  • (*) E 1400 dextrin
  • (*) E 1401 acid-treated (modified) starch
  • (*) E 1402 Alkaline modified starch
  • (*) E 1403 Bleached starch
  • E 1404 Oxidized starch ( oxidatively degraded starch )
  • (*) E 1405 The enzymatically modified starch
  • E 1410 starch phosphate mono
  • E 1412 starch phosphate
  • E 1413 phosphated starch phosphate
  • E 1414 Acetylated starch phosphate
  • E 1420 Acetylated starch
  • (*) E 1421 Acetylated starch ( " just - outside -EU - type")
  • E 1422 Acetylated distarch adipate
  • (*) E 1423 Acetylated Distärkeglycerin
  • (*) E 1430 Distärkeglycerin
  • E 1440 hydroxypropylstarch
  • (*) E 1441 Hydroxypropyldistärkeglycerin
  • 1442 E hydroxypropyl
  • E 1450 starch ( emulsifying starch ) is readily soluble in cold liquids and is mainly used as a stabilizer for food foams
  • E 1451 Acetylated oxidised starch

Physically modified starch

Physically modified starches are the native starches assimilated because they only heat-treated, ie they are cooked.

Synonyms for these strengths are instant starch, cold swelling starch, pregelatinized starch, and pregelatinized starch.

Proof

Strength (general as well as modified starch ) is detected by iodine. The strength turns it blue - black ( iodine sample ).

Potassium permanganate
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