Cationization processes are further divided into dry, semi-dry, and wet varieties under process type. Spraying reactive onto dry starch allows for the execution of a dry cationic procedure in the absence of a liquid phase. The mixture of Modified Starch and spray reagent receives a heat treatment in the semi-dry procedure. In the presence of an alkaline solution, homogeneous or heterogeneous reactions occur during wet cationization.
The structure of original starch is changed physically, enzymatically, or chemically by the use of oil, alkalis, enzymes, and acids during the production of Modified Starch, also known as starch derivatives. It gives processed foods functional qualities including texture, flavour, and thickness and also lengthens the shelf life of food items. Modified starches perform better in terms of cold water solubility, temperature-dependent viscosity stability, hot fluidity, and constant stability.
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