Reasons for modification of starch

Starches are modified chemically or physically or both to accentuate their positive characteristics, diminish their undesirable qualities, or add new attributes. Common limitations associated with native normal starches are excessive viscosity at low solids content (difficulty in handling, lack of body), high susceptibility to retrogradation (gel opacity, syneresis, and lack of freeze–thaw stability), and lack of process tolerance. By proper modification, changes can be made in one or more of the following attributes.

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