DESCRIPTION
Starches are complex carbohydrates found in many foods, such as cereals, potatoes, and corn. In the food industry, starches are often used as thickeners, stabilizers, and binding agents in a wide range of food products, including sauces, creams, ice creams, confections, cookies, and bread.
Starches can be divided into two main categories: native and modified starches. Native starches are those that occur naturally in foods and have not been chemically or physically altered. In contrast, modified starches have been altered to enhance their functional properties for use in the food industry.
Modified starches are utilized because they possess specific functional properties, such as the ability to gel, thicken, stabilize, film-form, and resist freezing and heating. Modified starches can be produced through various techniques, including acid hydrolysis, enzymatic hydrolysis, heat treatment, and chemical modification.
For example, modified starch can be used to improve the consistency and texture of food products such as ice cream, sauces, and soups. Additionally, modified starches can be employed to extend the shelf life of a food product by enhancing its thermal and chemical stability.
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