Starch Modification – extending starch functionality

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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September 20th, 2016|Food Additives, Food Ingredients, Starch|Comments Off on Starch Modification – extending starch functionality

About the Author:

Dr Michael Radeloff is a carbohydrate chemist from Hamburg University. He held several international management positions in the starch industry in R&D, Product Development and Marketing. Michael is the owner of Thales-Consult Berlin, a long established consultancy specialised in renewable agricultural raw materials, their derivatives and applications. The consultancy services are addressing client product development strategies, are analysing market opportunities, provide technical product application assessments and develop in-house customer training programmes.

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