Starches (modified / native)

Modified and native starches are widely used in the food and beverage industry for their functional properties.

Here’s a quick breakdown:

Native Starches:
– Source: Derived from plants like corn, potato, tapioca, wheat.
– Uses:
– Thickening: Soups, sauces, gravies.
– Texture: Adds body to puddings, custards.
– Binding: Helps hold ingredients together in processed foods.
– Beverages: Clouding agents in fruit drinks.

Modified Starches:
– What are they? Chemically, physically, or enzymatically altered native starches for specific functions.
– Available types & Uses:
– Pre-gelatinized Starch: Instant mixes, cold-prepared puddings.
– Cross-linked Starch: Resists heat, acid, shear—used in canned foods, frozen products.
– Acid-thinned Starch: Thins for gums, jellies, confections.
– Hydroxypropylated Starch: Improves freeze-thaw stability in frozen foods, sauces.
– Oxidized Starch: Better clarity, used in batters, breadings.

Common Applications:
– Foods: Sauces, soups, baked goods, snacks, instant noodles.
– Beverages: Fruit juices (for cloudiness), smoothies, dairy alternatives.