Modified Starch is a type of starch that has undergone physical or chemical modification. In order to obtain desirable qualities, such as the ability to hold onto water, gel in cold solutions, and endure heat and acidity, this is done. Manufacturers also utilise modified starch to boost bulk by increasing a product's volume and mass while using fewer more expensive ingredients, such meat. Enzymatic alteration as well as genetic modification can yield modified starches.
The cross-linking in the starch increases its heat resistance. In the food industry, Modified Starch serves a variety of functions, such as a stabilising agent, an emulsifier, and a binding agent for recipes and cooking. For use in food and drink, animal feed, papermaking, weaving, textiles, pharmaceuticals, and other uses, the many raw sources for modified starch include potato, corn, cassava, wheat, and other raw materials. Starch is a vital food component as well as a flexible biomaterial that is used all over the world in a variety of industrial fields, including the health, textile, food, chemical, and engineering industries.
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