Modified starch production lines can process raw corn starch, cassava starch, etc., through extrusion methods to alter their original physical or chemical properties to varying degrees. Starch with altered properties after secondary processing is collectively referred to as modified starch. To improve starch performance and expand its application range, physical, chemical, or enzymatic treatments are used to introduce new functional groups onto starch molecules or change the size of starch molecules and the properties of starch granules, thereby altering the natural properties of starch (such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gelling force, film-forming properties, transparency, etc.) to make it more suitable for specific application requirements.
The purposes of modification are twofold: First, to adapt to the requirements of various industrial applications. For example, high-temperature technology (canning sterilization) requires starch with good high-temperature viscosity stability; frozen foods require starch with good freeze-thaw stability; and jelly foods require good transparency and film-forming properties. Second, to explore new uses for starch and expand its application range.
Modified starch is a type of modified starch that has undergone certain treatments to alter its original physical or chemical properties to varying degrees. This type of starch possesses unique physicochemical properties, which, when added to food formulations, can enhance the performance of food during processing and consumption. Adjustments to the extrusion chamber and screw structure have diversified the functions of modified starch, resulting in a series of modified starch products suitable for textiles, food, papermaking, building materials, casting, oil drilling, and other fields. With further research, extruders will play an increasingly important role in the modified starch market.
