Modified Starches are carbohydrates that have undergone modifications to alter their physical and chemical properties. In its native, natural form, the uses or application of starch is quite limited due to several properties it possesses that aren't always desirable. For instance, Native Starch can not withstand high pressure and temperature. Modified starch overcomes these pitfalls to an extent by altering its properties. As a result of a modification, Modified Starch usually has many applications, including in food production and manufacturing of pharmaceuticals. Modified starch doesn't imply Genetically Modified Starch. Genetically Modified Starch mainly refers to starch obtained from genetically modified sources. Some examples of Modified Starch include cationic starch, "hydroxypropylated" starch, distarch phosphate, and "monostarch" phosphate.

How Is Modified Starch Used?

Modified Starches are utilised in different ways depending on the requirements. In pharmaceuticals, it is used as an excipient to give medications long-term stabilisation and helps bulk it up physically. Also, because of their adhesive nature, they are usually used to promote cohesiveness in pills to protect the often powdery active ingredients of medications from disintegrating. Modified starch is used as a thickener in several products in food production, like batters and breading, desserts, and soups and sauces. Commercial pizza toppings usually contain Modified Starch to help them thicken when heated and stick to the top of the pizza as toppings. They are also utilised as food additives to maintain the freshness, taste, quality, and texture of food products. Modified starch is usually added to some frozen food products to prevent them from dripping when the loose ice is defrosted.

The Benefits Of Modified Starch:

Modified Starches are essential for manufacturers that produce candy and jelly and other confectionery preparations. They are also effective as food stabilisers, thickeners, texturisers, and emulsifiers in commercial food production. Regarding health benefits, Modified Starches are typically nutritious, although not necessarily in the same way as native starch. They also have similar health benefits to their native, non-modified counterparts. Modified Starch is treated as dietary fibre (soluble and nonsoluble) in the intestine, which can be fermentable. Modification processes to make Modified Starch typically do not result in increased toxicity, and as such, Modified Starch is safe to use. Modified starch is also crucial in papermaking owing to its wide range of favourable properties.