Chemical Modifications

Text from Keeling (unpublished)

Starch can be Chemically Modified to create a wide range of valuable functionalities........

Hydroxyethyl Starches
Cationic Starches
Starch Acetates
Starch Succinates
Starch Phosphates
Hydropropyl Starches
Pregelatinized Starches
Bleached Starches
Dextrins/Maltodextrins

Improved properties of Chemically Modified Starches...................

Emulsification of fats and oils - salad dressings
Stabilization - cake icings, cream fillings
Thickening/gelling - gum candies, puddings, fillings
Texture modification - cakes, fillings, snack foods
Water/fat binding - sausages, baked goods
Protective coatings - cake icings and confectionary
Oil resistance - nut meal coatings, fries
Moisture absorption & flavor carrying

Food Use Categories of Chemically Modified Starches...................

Icings/Fillings - sweet goods, cookies, mixes
Frozen and canned entrees - sauces, batters
Processed vegatables - cream sauce
Condiments and sauces, gravies, salad dressings
Flavor encapsulation
Desserts and toppings
Confectionary, powdered sugars, cake mixes