The main difference between modified starch and regular
starch lies in their chemical and physical properties. Although both are
polysaccharides composed of multiple glucose molecules, their performance
during processing and usage varies.
Processing: Modified starch is treated with physical or chemical
methods, such as heating, acid treatment, alcohol treatment, or enzyme
treatment, altering the original properties and enhancing performance under
specific conditions.
Hydrolysis stability: Modified starch has better acid, alkali, and
heat stability, making it less susceptible to hydrolysis at different pH
levels, temperatures, and shear forces compared to regular starch.
Anti-sugar reactivity: Modified starch is more stable in high-sugar
environments and less likely to react with sugars, making it suitable for
high-sugar products.
Anti-aging properties: Modified starch has stronger resistance to
shrinkage and aging during storage compared to regular starch.
Colloidal stability: Modified starch exhibits better colloidal
stability, maintaining product stability and texture under high temperatures,
freezing, and refrigeration.
Transparency and viscosity: Modified starch provides varying degrees
of transparency and viscosity to meet specific product requirements for texture
and appearance.
Modified starch is widely used in the food,
pharmaceutical, cosmetic, and textile industries due to its unique properties.
It improves product taste, stability, and texture, catering to different
processes and consumer demands. Regular starch is more commonly used in
traditional food preparation and home cooking.
