Almost all types of starch can be modified to create
modified starch. Some common starch sources used for making modified starch
are:
Corn starch: A common starch source, modified for specific
functions.
Potato starch: Another common source, made into highly functional
modified starch.
Cassava starch: Widely used in the food industry, modified for
improved properties.
Wheat starch: Extensively used, and modified to obtain specific
performance characteristics.
Rice starch: Modified to meet various food processing demands.
Plant starches, like lotus root and yam: Can also be modified for
specific functions.
The variety of starch sources allows modified starch to
be used in diverse foods, meeting different industry needs. By selecting the
appropriate source and modification method, modified starch with specific
functions and properties can be obtained.
