Modified starches can interact with other substances such as proteins, lipids, and other polysaccharides. These interactions can impact the rheological, thermal and mechanical properties of the food systems in which the modified starches are used. Additionally, the type of modification and degree of substitution can affect the interactions of modified starches with other food components.
This interaction can enhance the overall functional and textural properties of food products, such as increased viscosity, stability, and thickening capacity. The benefits of modified starch interactions with other substances include improved product quality, increased shelf-life, and reduced production costs by reducing the amount of other ingredients needed to achieve desired properties.
Modified starch interactions with other substances are mainly utilized in various industries such as food, pharmaceutical, cosmetic, and others to improve the texture, stability, and consistency of the products.
In the food industry, modified starch interactions are used to create blends with proteins, lipids, and other ingredients to form a more cohesive and stable product.
In the pharmaceutical industry, modified starch is used to encapsulate active ingredients in order to improve the stability, bioavailability, and controlled release of the drug.
In the cosmetic industry, modified starch is used to thicken and stabilize personal care products such as lotions, creams, and shampoos.
In agriculture, modified starch is used as a binder in the manufacture of fertilizers and seed coatings.