Starch Modification – extending starch functionality

By: Dr Michael Radeloff…

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Why modify starch?

Technologically advanced markets prefer the use of modified starches over native starches as products of improved functional properties and standardised performance.

As starches in their native form are relatively inert, they must be modified to disrupt the structure and induce or enhance functional properties not present in the native starch as such.

While physical methods of starch modification apply different combinations of temperature, moisture, pressure, and shear to obtain functional native starches, enzymatic and chemical modifications of starch are acting on the molecular structure of starch itself.

 

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