Modified starch is also called starch derivative, which is produced by physically, chemically, or enzymatically treating with native starch to change, strengthen, or impair new properties by molecular cleavage, rearrangement, or introduction of new substituent groups.

A slurry of native starch from maize, waxy maize, tapioca, potato, wheat, and rice is the common source that generates six types of corresponding modified starch as follows: modified corn starch, modified waxy maize starch, modified tapioca starch, modified potato starch, modified wheat starch(may contain gluten), modified rice starch.

To make starch suitable for various applications where the native starch cannot meet such requirements. For example, modified food starch is resistant to acid & alkali, shear, high temperature, freeze/thaw, etc, while native starch isn’t.  The purpose of modified food starch in food is to function as a binder, thickener, stabilizer, emulsifier, or gelling agent. Being an experienced solutions supplier and exporter for food and beverages manufacturers, Tianjiachem welcome any inquiries from all over the world. Please feel free to contact us.