Take you to understand what edible denatured starch is

In recent years, the development of modified starch has been very rapid. Modified starch as a food additive is not based on its nutritional value, but rather on its ability to improve the functional properties of processed food and meet the requirements of certain food systems. Jinan Qiyao Import and Export Co., Ltd. provides a systematic introduction to the characteristics, concepts, and applications of modified starch in food.

The concept and characteristics of modified starch

1. The concept of modified starch

On the basis of the inherent characteristics of starch, in order to improve its performance and expand its application range, physical, chemical, or enzymatic treatment is used to change the natural properties of starch, increase certain functions of starch, or introduce new characteristics to make it suitable for certain application requirements. This type of product that undergoes secondary processing and changes its properties is collectively referred to as modified starch.

2. Characteristics of Modified Starch

Compared with ordinary starch, modified starch has the characteristics of low gelatinization temperature, high transparency, high solubility, strong gel property, good freeze-thaw stability, low viscosity, low temperature and high temperature resistance.

Application of Modified Starch in Food

1. Application in Noodle Products

Research on the application of modified starch in fresh noodles has shown that adding 1% of esterified glutinous corn starch or hydroxypropyl corn starch to flour can reduce the degree of starch retrogradation, make stored wet noodles still have a soft taste, and improve the quality and dissolution rate of noodles. Modified starch has greater hydrophilicity than wheat starch, is prone to water absorption and swelling, and can combine with gluten protein and wheat starch to form a uniform and dense network structure. However, excessive addition can have adverse effects on dough.

In fried instant noodles, the amount of potato cross-linked starch acetate or cassava cross-linked starch acetate used in flour is generally 10-15%, which can improve the rehydration ability of the finished noodles and products, making them resistant to foam and not sticky to soup; During production, the breakage rate can be reduced and the yield can be improved; It can reduce the fuel consumption of fried instant noodles by 2-4%.

2. Application in Baked Food

The dietary fiber content of resistant starch is greater than 40%, and it has high heat resistance, low water absorption ability (1 g of starch can only absorb 114 g of water), small particles, and is suitable for baked goods with medium water content, low water content grain products, and snack foods. This type of starch can produce crispy texture, excellent color, and good taste in waffles, dough cookies, and cookies. Products such as crispy biscuits and rice fruits require starch to have a certain degree of swelling, and pre gelatinized starch is a good raw material, which is superior to ordinary starch.

3. Application in desserts

The use of modified starch in ice cream can replace some fat to increase binding water content and stabilize bubbles, giving the product a structure similar to fat and reducing production costs. This modified starch is mainly a starch based fat substitute.

There are two main types of modified starch used in candy: one is gel agent, such as acid hydrolyzed starch used in brown sugar; Another type is filling materials that act as binders, such as pre gelatinized starch or modified pre gelatinized starch used in chewing gum.

Acid modified starch has the characteristics of low viscosity, strong adhesion, enhanced water solubility, improved transparency and hot paste stability of paste solution, enhanced gel ability, and good film forming performance. This type of starch is mainly used in the production of candies, gummy gums, and gummy gums.

4. Application in Frozen Food

In most frozen foods, the main functions of modified starch are thickening, improving texture, anti-aging and improving sensory quality. For example, the skin of rice dumpling is easy to crack after freezing, and it cannot be frozen and melted repeatedly. Adding about 5% etherified starch to the glutinous rice flour for making rice dumpling plays the role of bonding and wetting, which can effectively avoid skin cracking and starch retrogradation, reduce the soup paste phenomenon during cooking, and reduce the amount of solids in the soup.

5. Application in beverages

Under stirring, homogenization, or pressure, lipophilic starch forms tiny and highly stable emulsions, which can be used as emulsion stabilizers to replace casein, gelatin, and arabic gum in food applications. In addition to forming stable emulsions, lipophilic starch can also give stability to emulsions, which can be used to replace gum arabic in essence emulsions and beverage emulsions, such as orange juice drinks, cola drinks and frozen fruit juice drinks.

Research has shown that the oil retention and antioxidant properties of lipophilic starch are far superior to those of arabic gum. Unlike other capsule formulations, lipophilic starch can be used alone without the need for a carrier. Its low viscosity and high loading rate characteristics can reduce production energy consumption, without the need for additional emulsifiers and other ingredients, which can significantly reduce raw material and processing costs; Its high purity and neutral taste will not affect the release of aromatic components. Microcapsules made from lipophilic starch can be widely used in various foods and beverages, including dry mixed products.

6. Application in dairy products

Yogurt is made by dispersing milk or powdered milk in water and fermenting with lactic acid bacteria. Whether making solidified yogurt or beverage yogurt, stabilizers should be added to increase the viscosity of the yogurt, improve its texture and taste, and prevent dehydration and contraction of the content and separation of whey. Crosslinked esterified or etherified starch has the ability to resist acidic environments and high temperatures during sterilization, and has good viscosity and is not easily retrogradation, making it suitable as a stabilizer for adding to dairy products.

7. Application in seasonings and fillings

Starch based fat substitutes have been successfully applied in various low-fat foods, and their substitution rate for fat is limited to 50-70%. Most of them are absorbed by the human body and will not bring adverse physiological effects. Seasonings include chili sauce, strawberry sauce, tomato sauce, etc. These types of sauces require the use of thickeners. The use of modified starch in seasoning can greatly reduce production costs, while also making the sauce stable, non layered when stored for a long time, and the sauce has a shiny appearance and a delicate taste. Oxidized starch can be used as this type of thickener, but cross-linked esterified starch is more suitable.