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starch, modified

starch, modified Starch altered by physical or chemical treatment to give special properties for food processing, e.g. change in gel strength, flow properties, colour, clarity, stability of the paste. Acid‐modified starch results from acid treatment that reduces the viscosity of the paste (used in sugar confectionery).

Derivatized starch: chemical derivatives such as ethers and esters show properties such as reduced gelatinization in hot water and greater stability to acids and alkalis (‘inhibited’ starch); useful where food has to withstand heat treatment, as in canning or in acid foods. Further degrees of treatment can result in starch being unaffected by boiling water and losing its gel‐forming properties. See also starch, pregelatinized.

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