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Modified starch, also called starch derivatives, is prepared by physically, enzymatically, or chemically treating native starch to change its properties. [1] Modified starches are used in practically all starch applications, such as in food products as a thickening agent , stabilizer or emulsifier ; in pharmaceuticals as a disintegrant ; or as ...
The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3] Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile ...
Starch derivatives, such as yellow dextrins, can be modified by addition of some chemicals to form a hard glue for paper work; some of those forms use borax or soda ash, which are mixed with the starch solution at 50–70 °C (122–158 °F) to create a very good adhesive. Sodium silicate can be added to reinforce these formula.
Starch is mainly used as material both in the manufacture of food and non-food products. In food processing a lot of starch is converted to starch hydrolysates. Also it is used to receive puddings, jellies, desserts, caramel and other food products. In addition, starch is processed to modified starch in order to change material properties.
Starch analysis or starch grain analysis is a technique that is useful in archaeological research in determining plant taxa on a microscopic level. It can also be used in day-to-day life by specialists within the pharmaceutical and food industries in order to determine taxa origins and food quality. [ 1 ]
Biodegradability of starch allows it to keep the drug intact until reaching its site of action. This allows the drug to avoid low pH situations such as the digestive system. [38] Native starch can also be modified in physical, chemical, and enzymatic ways to improve mechanical or biochemical properties.
According to the NOVA classification system, ultra-processed foods are industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch, and proteins ...
Some types of unmodified native starches start swelling at 55 °C, other types at 85 °C. [3] The gelatinization temperature of modified starch depends on, for example, the degree of cross-linking, acid treatment, or acetylation. Gel temperature can also be modified by genetic manipulation of starch synthase genes. [4]