Modified StarchAlso known as modified starch, it is starch that has been processed physically or chemically to alter its original properties. It has a wide range of applications, including food, textiles, papermaking, and construction. This article will delve into the preparation, properties, and applications of modified starch.

I. Preparation Method

Physical Method: By mechanical shearing or high temperature and pressure treatment of starch, the conformation of starch molecules is changed, altering its physical properties. This method is simple and easy to perform, without the need for chemical reagents, but has limited impact on the change of starch properties.

Chemical Method: This involves altering the structure and properties of starch through chemical reactions. It primarily includes methods such as esterification, etherification, cross-linking, and enzymatic hydrolysis. This method allows for diverse modification of starch, but strict control of reaction conditions and by-products is necessary.

II. Characteristics and Features

Solubility: Modified starch is more soluble in water and other solvents compared to unmodified starch.

Viscosity: Modified starch has enhanced gelatinization properties, allowing for gelatinization over a wider range of temperatures and acidity.

Hot Stability: Modified starch maintains better stability under high temperature and pressure conditions, is less prone to lose its viscosity and gelatinize.

Viscosity: The viscosity of modified starch is higher than that of unmodified starch, making it widely applicable in bonding, gelling, and thickening.

Above is an introduction to the characteristics of modified starch. For more information, please call to inquire.