PRODUCTS

MODIFIED STARCH

Modified starches are the most commonly used substitute for gum arabic in beverage emulsions.
Starches, sourced from potato, corn, rice, tapioca, and wheat, are modified for use in the food industry because natural starches consist of hydrophilic glucose backbones, which causes them to display poor surface activity.
The process of modification attaches nonpolar side chains to increase their affinity to the oil-water interface.

Starches, sourced from potato, corn, rice, tapioca, and wheat, are modified for use in the food industry because natural starches consist of hydrophilic glucose backbones, which causes them to display poor surface activity.
Modified food starches are originally complex carbohydrates that have undergone physical, chemical or enzymatic (using enzymes) alterations.
These alterations give the food starch more desirable texture and an advanced ability to hold the food structure.

There are three different ways of modifying starches:
1) Physical modification- by cooking or roasting,
2) enzymatic modification- by treating with enzymes and
3) chemical modification- by treating with chemicals.
The choice of treatment depends upon the desired quality of modified starch.
Possible sources of modified starch include potato, corn, tapioca, rice and wheat.

There are three different ways of modifying starch – Modified starch can be cooked or roasted (which is called physical modification), treated with enzymes (enzymatic modification) or with various chemicals (chemical modification).
All modified starches are safe to use in the EU.
Modified starchs are labelled either by their name and/or their E number (e.g. E1404) on a product pack.
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.

Starches are modified to enhance their performance in different applications.
Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.

Modification methods:
Acid-treated starch (INS 1401), also called thin boiling starch, is prepared by treating starch or starch granules with inorganic acids, e.g. hydrochloric acid breaking down the starch molecule and thus reducing the viscosity.

Twin screw extruder for producing modified starch is kind of new technology for modified starch.
The technology combined with conveying, blending, temperature up and pressure up, shearing and melting etc process on twin screw extruder to accomplish thermo-chemical denaturation process of starch.
It is a thermo-chemical process which is high temperature, short time, low moisture, high energy.
Cause it is accomplished in single equipment which is easy to operate and small area cover, its capacity is higher than others.

Twin screw extruder can continuously produce various type modified starch no-polluted such as: oxidation, esterification, crosslinking, etherification and other types of starch.
Higher blending efficient, well process control, uniform starch is the main advantage of twin screw extruder.
So twin screw extruder is kind of economy process to produce modified starch quickly and continuously.

Modified starches are plant-based ingredients/additives used in food, derived from cereals (maize and wheat) and tubers (potatoes).
Modified starches belong to the Carbohydrates family.
Modified starches are based on starch extracted from grains and vegetables, such as wheat, maize, potatoes.

Modified starches havesubsequently been improved to develop specific characteristics, such as the ability to bring texture and structure to the food to which they are added.
Depending on the process, starches can get specific functionalities that are beneficial for example in certain food preparation techniques.

Native starches are perfectly suited to a wide variety of applications, food or non-food, where their properties remain irreplaceable.
Very early however, it appeared necessary, in some cases, to improve the performance of the starch and to respond to the needs of customers, giving other improved functionality or behaviour: solubility with cold water, more stable viscosity with the variations of temperature, hot fluidity, better stability, etc.

The first modified starch dates from the 19th century and other modified starches were since then developed, often in partnership with customer industries, which sought to make starches compatible with their industrial processes.
In the food area, the principal modifications aim at adapting the starch to the technological constraints resulting for example from cooking, freezing/thawing, canning or sterilisation and to make them compatible with a modern food (microwavable, instant preparations, ultra high temperatures and so on).

One of the objectives common to the majority of these transformations is to limit the natural tendency of starch to be retrograde.
During the cooking of soup for example, the native starch is hydrated in contact with water.
The starch granules expand and the “viscosity” of the solution increases giving it a particular texture.

“Modified” does not mean genetically modified.
The agricultural raw materials used in starch production in Europe are conventional non-GMO.
Twelve modified starches are authorised as food additives in the EU and are labelled either by their specific names or by their E-number on the ingredient list.

Modified starches are obtained from native starches as a result of physical, enzymatic or chemical processing methods.
Wet and dry chemical processes, drum drying and extrusion methods are all used.
The properties of native starch such as its freeze-thaw stability, acid or alkali resistance or even its shear stability can be changed by means of these processes.
Depending on the raw materials used starch is used for different applications.

Modified starch derived from non GMO tapioca starch.
There are many kinds of modified starch in various functions such as emulsifier, encapsulating agent, texturizing agent, thickening agent for every kinds of food products.

Starch derivative is a modified starch that hydroxyl group of anhydrous glucose group is substituted with various functional groups.
By inducing hydrophilic group, gelatinisation-starting temperature becomes lower.
The transparency and the stability of paste are improved.

Combining multi-functional groups to more than two hydroxyl groups, heat resistance, chemical resistance and shearing resistance are improved.
It is also possible to combine some different modifications and processes.
It has extensive applications such as food additive medical, papermaking, textile and other fields.

Decomposition:
Decomposing starch by heating with acid and hydrolyzing starch with enzyme are called Dextrin.
Soluble in cold water and high concentrated paste is obtainable.
Hydrolyzed starch by organic or inorganic acid is called Soluble Starch and soluble in hot water and high concentrated paste is also obtainable.
Being used widely in food,feed,pharmaceuticals, dyestuffs and many other fields.

Pregelatinization:
Pregelatinized starch is obtainable by drying the paste quickly in swollen or dissolved state.
This modified starch can be swollen in cold water and easily becomes paste.
Pregelatinized starch is classified into two categories; one is pregelatinized maintaining characteristic of native starch and another one is pregelatinized the modified starches such as derivative starch or soluble starch.
Food, feed, paper making and many other industries are utilizing them.

Others:
High fluid granulated starch with even and spherical granules and sterilized and dried starch, strictly controlled water and bacterium, are available for food and pharmaceutical uses.
Oil absorbing starch, which is absorbing liquid oil and turning it to powder, is also available.

Modified starch is a specifically processed starch which, due to its composition, is better digested.
Modified starch is produced from natural maize or potato starch!
Modified Starch is a thickening and stabilizing agent that affects the food structure.
Modified starch is obtained by treating starch chemically.
Different chemical processes produce a variety of starch properties.
Modified starch, for example, will take more starch to high temperatures and frost.

Starches, such are the ingredients of chemically modified additives.
There are physically and enzymatically modified starches, which are not considered as additional substances, but Modified starch are common ingredients.
Modified starch can inform the labeling of unmodified starches, the "starch".

Modified Starch is used as a non-toxic filtration control additive for drilling and completion fluids.
-Easy to work as Modified Starch dissolves easily
-High performing fluid loss product
-Provides them with extra options and solutions
-Modified Starch is a very cost-effective solutions provider.

Modified Starch is more efficient filtrate reduced compared to regular starches and is a great value alternative for Polyanionic Cellulose (PAC) or Carboxymethyl Cellulose Sodium (CMC).
Modified Starch is compatible with a wide range of water-based fluids.
Modified Starch combines very effectively with products such as bentonite and other types of polymers to increase the shear-thinning properties of drilling fluids, which can result in excellent hole cleaning at low shear rates.

Modified Starch is can also cover clay and shale particles which can control the dispersion and break up the clay.
This result is this slows down the breakup of a wellbore and aid in the removal of drilled solids on the surface.
Modified Starch can be combined with Polyanionic Cellulose (PAC) as a low-cost extender.
Modified Starch is useful in all types of water-based fluids and at temperature up to 150°C with the use of an oxygen scavenger.

Modified Starch is non-fermenting and requires no biocide under normal conditions.
Modified Starch is used in concentrations ranging from 4.0-12.0 kg/m³, depending on fluid loss requirements and the number of solids in the system.
Modified starches have been developed for a very long time and Modified starche applications in food industry are really significant nowadays.

Modified starches are added to thicken or stabilize products such as puddings, fillings, sauces, and for other baking applications.
Modified starch is native starch that has been changed physically, enzymatically, or chemically.
Through control of reaction sites and the amylose or amylopectin molecules, modified starches can range from low viscosity and restricted swelling for creating a crispy coating, to high viscosity and clarity “pre-gel” starch for thickening foods.

Modified starch is gathered by chemical reaction in both dry and wet areas according to the purpose of use.
The goal of stach modification is to change Modified starch's physical and chemical properties and to develop Modified starch's functional properties.

Most modified starches are white or off-white, odourless powders.
According to the drying method modified starches powders can consist of whole granules having the appearance of the original native starch, or aggregates consisting of a number of granules (pearl starch, starch grits) or, if pre-gelatinized, of flakes, amorphous powder or coarse particles.

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch, thereby changing the properties of the starch.
Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; as binder in coated paper.
Modified starches are also used in many other applications

Other treatments producing modified starch (with different E numbers) are:
*dextrin (E1400), roasted starch with hydrochloric acid
*alkaline-modified starch (E1402) with sodium hydroxide or potassium hydroxide
*bleached starch (E1403) with hydrogen peroxide
*oxidized starch (E1404) with sodium hypochlorite, breaking down viscosity
*enzyme-treated starch (INS: 1405), maltodextrin, cyclodextrin
*monostarch phosphate (E1410) with phosphorous acid or the salts sodium phosphate, potassium phosphate, or sodium triphosphate to reduce retrogadation
*distarch phosphate (E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture
*acetylated starch (E1420) esterification with acetic anhydride
*hydroxypropylated starch (E1440), starch ether, with propylene oxide, increasing viscosity stability
*hydroxyethyl starch, with ethylene oxide
*Octenyl succinic anhydride (OSA) starch (E1450) used as emulsifier adding hydrophobicity
*cationic starch , adding positive electrical charge to starch
*carboxymethylated starch with monochloroacetic acid adding negative charge
*combined modifications such as phosphated distarch phosphate (E1413), hydroxypropyl distarch phosphate (E1442), acetylated oxidized starch (E1451).

Modified starch may also be a cold water soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch.
Drying methods to make starches cold water soluble are extrusion, drum drying or spray drying.

Acid-treated starch (E1401), usually simply called "modified starch", is prepared by treating starch or starch granules with inorganic acids.
Other treatments may produce modified starch with different E numbers, such as alkaline-modified starch (E1402), bleached starch (E1403), oxidised starch (E1404), enzyme-treated starch (INS: 1405), acetylated starch (E1420), acetylated oxidised starch (E1451).

Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together.
Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water.
Acid-treated starch forms the shell of jelly beans.
Oxidized starch increases the stickiness of batter.

Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded.
Starches are modified for a number of reasons.
Starches may be modified to increase their stability against excessive heat, acid, and freezing; to change their texture; or to lengthen or shorten gelatinization time.

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties.
Modified starches are also used in many other applications.
Starches are modified to enhance their performance in different applications.
Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing; to change their texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their.

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change Modified starch's properties.
Modified food starch has virtually no nutritional value, which is why Modified food starch is so widely used in processed foods.
Modified food starch doesn't affect the nutritional value of the product it is used in.

TYPES of MODIFIED STARCH:
Pregelatinized starch: It is the simplest starch modification, prepared by cooking.
Cross-linked starch: Cross linking is the most important modified form that used in the food industry.
Oxidized starch.
Cationic starch.
Anionic starch.
Thinned starch.
Acetylated starch.
Dextrin.

Resistant starch and modified starch refer to two distinct types of material.
Modified starch means that the native starch has been chemically or enzymically altered, and typically includes starch derivatives.
Modified food starch is made by physically, enzymatically, or chemically altering starch to change Modified starch's inherent properties.
In this instance, Modified starch does not necessarily mean genetically modified, however some modified starches are likely made from genetically modified ingredients.

WHAT KIND of MODIFIED STARCH?
The three main types of modified starches are:
-Hydrolyzed starches:
Usually a high-force gel with low viscosity.
-Intercrossed starches:
Stabilize a product’s viscosity, improving the structure and increasing cross bonds.
-Etherified starches:
Increase stability of the gel at a low temperature, helping retain moisture.
They also improve freeze-thaw stability.

USES and APPLICATIONS of MODIFIED STARCH:
-Modified starch is the starch extracted from grains and vegetables which has been treated to improve Modified starch's ability to keep the texture and structure of the food.
We use modified starch in food products that need to be microwaved, freeze-dried, cooked at high temperatures (for example, a ready-made pizza, instant soup, sauces) or baked and fried so that the texture of such food does not change during the cooking process.

-Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper.
They are also used in many other applications.
-Similarly, cheese sauce granules such as in Macaroni and Cheese, lasagna, or gravy granules may be thickened with boiling water without the product going lumpy.
-Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled.

-A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, e.g. industrial milk-based desserts like yogurt or reduced-fat hard salami having about 1/3 the usual fat content.
-Modified starch is added to frozen products to prevent them from dripping when defrosted.
-Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together.
-Modified starch acts as an emulsifier for French dressing by enveloping oil droplets and suspending them in the water.

-Acid-treated starch forms the shell of jelly beans.
Oxidized starch increases the stickiness of batter.
-Carboxymethylated starches are used as a wallpaper adhesive, as textile printing thickener, as tablet disintegrants and excipients in the pharmaceutical industry.
-Cationic starch is used as wet end sizing agent in paper manufacturing.
-Modified starches are often used in foods that promote themselves as “instant” and in foods that might need a certain temperature to thicken (during cooking or freezing).

-Think of gravy packets, instant puddings, and those meals that come in a box and require a minimum amount of cooking or simply need boiling water.
These days you can find modified starch in almost every processed food.
-Bakery
-Confectionary
-Dairy
-Desserts / ice cream
-Frozen food
-Meat & meat products
-Sauces & Seasoning

-Modified starches offer a tremendous number of functional benefits to a multitude of food products such as bakery goods, snacks, beverages as well as nutritional and convenience foods.
-Applications for modified starch include fat replacement and texture improvement.
-Modified starch has a high shear and temperature stability, and it supports the encapsulation of flavors and oils.

-Other functions performed by modified starches in prepared food are stabilization, emulsification, thickening, dusting, binding, or giving freeze-thaw stability.
-Modified starches can be used, among other things, in food products that need to be microwaved, freeze-dried, cooked at high temperatures, or baked and fried to prevent their texture from changing during the cooking process.
These are products such as chips, canned soups, instant pudding, low-fat ice cream, cheese sauces, confectionery, etc.
-Modified starch may be used in the production of infant food, ketchup, sauces, mayonnaise, meat products, while ensuring due thickness of the products.

-Modified starches are useful for binding, thickening or gelling a food preparation.
-In the food industry, Modified starches help to give texture to products.
-In particular, modified starches of wheat and corn are used for gelled foods.
-Modified starches prefer potato starch for more liquid products.
-Modified starches also allow the frozen products to stand at the time of defrosting.
-Modified corn starch is present in pastry creams, pie fillings, pastries and biscuits.

-Modified cassava starch is found in mellow and melting puddings.
-Modified potato starch is in frozen pastries.
-Industrial biscuits and pastries may also be modified wheat starch.
-Modified starches are used in processed foods to improve their consistency and keep the solids suspended.
-Starch and modified starches used to be used in baby foods to replace large percentages of more nutritious ingredients, such as fruit.

-Modified food starch is used as a food additive, typically to thicken or stabilize a food product, or as an anti-caking agent.
-Modified food starches can be made from a variety of foods, including corn, waxy maize, tapioca, potato, or wheat.
-Making a product easier to dissolve in cold water or milk for instant gelatinised recipes, e.g. to thicken instant desserts.
-Helping powdered foods, like powdered cheese sauce and gravy, have a less lumpy consistency when mixed, e.g. in macaroni and cheese or lasagne and gravy granules.

-Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled.
-Serving as a fat substitute for low-fat versions of traditionally fatty foods, e.g. reduced-fat salami has about a third of the usual fat content.
-Preventing frozen products from dripping when defrosted.
Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together.
-Acting as an emulsifier for salad dressings in order to keep oils from separating.

-Forming a hard shell on some candies like jelly beans.
-Acting as a thickener for soups and increasing the stickiness of batter.
-Producing foods with longer shelf lives.
-Because starches are modified for so many different reasons, you may find them in a variety of foods: chips, canned soups, instant desserts, low-fat ice cream, cheese sauces, powder-coated foods such as cocoa-dusted almonds and candy.
-You may also find modified starches within the shell capsules of vitamin and mineral supplements and some medications.

-Food:
Modified starches are excellent thickening agents.
Advanced starch modifying technology will enable you to provide the required thickness, stretch ability, crispness, stabilizing and binding properties as well as texture to numerous food products related to:
*Bakery
*Coating
*Confectionary
*Soups, sauces & gravies
*Pasta & noodles
Snacks

-Textile:
Textile industry relies on the use of modified starch products as they reduce the breakage of fibre and wastage.
Especially when used on fabrics like polyester, cotton and acrylic, they yield satisfying results.
Advanced starch enhancing technology like ours can also help you to manufacture a wide number of products like:
*Thin boiled starch
*Binder
*Softener
*Lubricants

-Paper & Packaging:
*Paper:
The demand for modified starch in the paper making industry is never less.
Because modified starch increases the bonding strength of paperboard and plain white paper.
Our top-of-the-line technology is instrumental in enhancing the strength, quality and brightness of the paper.

*Packaging:
The adhesive property of modified starch is remarkable.
Modified starch is an essential component in packaging glue which, in turn, is used for making boxes and cartons.
Our unique starch modifying equipment enables you to impart excellent adhesive property to your packaging glue.

-Pre-gelatinized starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk.
-Similarly, cheese sauce granules (such as in Macaroni and Cheese or lasagna) or gravy granules may be thickened with boiling water without the product going lumpy.
-Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled.

-A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, e.g., reduced-fat hard salami having about 1/3 the usual fat content.
-Modified starch is added to frozen products to prevent them from dripping when defrosted.
-Modified starch is used as a thickening agent, stabiliser, or an emulsifier.
-Apart from food products, modified starch is also found in pharmaceuticals.
-Commercial pizza toppings containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled.

-Modified starch is used as a fat replacement in low-fat foods.
-Modified starch is added to frozen products to prevent them dripping when defrosted.
-Modified starch, bonded with phosphate, allows the starch to absorb more water and keeps the ingredients together.
-Modified starch acts as an emulsifier for French dressing, by wrapping oil droplets and suspending them in the water.
-Acid-treated starch forms the shell of jelly beans.

-Oxidized starch increases the stickiness of batter.
-Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper.
-Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper.

WHAT IS THE MODIFIED CORN STARCH?
Modified corn starch is a food additive which is created by treating starch, causing the starch to be partially degraded. Modified corn starch can be used as a stabilizer, thickening agent, or an emulsifier.
Starches may be modified to change texture of a food, increase their stability, decrease viscosity, or to lengthen or shorten gelatinization time.

WHAT IS THE MODIFIED FOOD STARCH?
Modified food starch is made by physically, enzymatically, or chemically altering starch to change Modified starche's inherent properties.
In this instance, modified does not necessarily mean genetically modified, however some modified starches are likely made from genetically modified ingredients.

HOW IS THE MODIFIED FOOD STARCH USED?
Modified starches are typically used as food additives for the same reasons as conventional starches—thickening, stabilizing, or emulsifying.
Some of the properties gained by changing the original starch can include the ability to stand different temperatures (excessive heat, freezing, etc.) and an increased shelf life of the desired property (for example, it will keep thickening the sauce for a longer time than Modified starche's conventional counterpart).

Modified starch can also alter their ability to act as a thickener, and shorten the thickening time (for example, a modified starch may act as a better thickening agent and thicken sauce much faster than Modified starche's conventional counterpart).
Modified food starch is a chemically altered food ingredient made from starch.
Because many starches may contain gluten or have been contaminated with gluten, be on the look out for this ingredient in many of the foods sold today if you are eliminating gluten from your diet.

HOW THE MODIFIED FOOD STARCH'S MADE:
There are numerous ways that food starch can be modified; the method varies based on the starch itself and on what it will be used for.
These are some methods of producing a modified starch:
-Treating it with acid
-Roasting it
-Treating it with sodium hydroxide
-Treating it with potassium hydroxide
-Adding a positive electrical charge
-Treating it with emulsifiers
-Treating it with starch ether
Sometimes a starch may undergo more than one treatment, depending on the desired outcome.

RELATED MODIFIED FOOD STARCH GENETICALLY MODIFIED?
Modified starch should not be confused with genetically modified starch, which refers to starch from genetically engineered plants, such as those that have been genetically modified to produce novel fatty acids or carbohydrates which might not occur in the plant species being harvested.

GENETICALLY MODIFIED STARCH VS. MODIFIED STARCH;
Modified starch should not be confused with genetically modified starch, which refers to starch from genetically engineered plants, such as those that have been genetically modified to produce novel fatty acids or carbohydrates which might not occur in the plant species being harvested.
In Europe the term "Genetically Modified Organism" is used solely where "the genetic material has been altered in a way that does not occur naturally through fertilisation and/or natural recombination".
The modification in "genetically modified" refers to the genetic engineering of the plant DNA, whereas in the term "Modified Starch" seen on mandatory ingredient labels it refers to the later processing or treatment of the starch or starch granules.

Genetically modified starch is of interest in the manufacture of biodegradable polymers and noncellulose feedstock in the paper industry, as well as the creation of new food additives.
For example, researchers aim to alter the enzymes within living plants to create starches with desirable modified properties, and thus eliminate the need for enzymatic processing after starch is extracted from the plant.

Derivative;
-Ether
*ydroxyalkyl starch
*Carboxymethyl starch
*Cationic starch

-Ester
*Starch acetate
*Starch octenyl succinate
*Starch phosphate

-Cross-link
*Distarch phosphate
*Distarch adipate
*Distarch glycerol

-Graft
*Graft copolymerized starch

Decomposition;
-Pyro dextrin
*White dextrin
*Yellow dextrin
*British gum

-Enzymolysis
*Malto-dextrin

-Oxidization
*Soluble starch