The difference between modified starch and ordinary starch

Modified starch and ordinary starch are both derived from plant sources, typically from corn, wheat, potato, or tapioca. However, they differ in their chemical and physical properties due to the modification processes they undergo. Here's an overview of the differences between modified starch and ordinary starch:

1. Structure: Ordinary starch consists of two main components: amylose and amylopectin. Amylose is a linear polymer of glucose molecules, while amylopectin is highly branched. Modified starch may undergo structural changes, such as fragmentation of the polymer chains, alteration of branching patterns, or modification of the functional groups.

2. Processing: Ordinary starch is usually extracted from plant sources and then purified. It is commonly used in cooking and food preparation as a thickening, stabilizing, or gelling agent. Modified starch, on the other hand, undergoes additional physical, chemical, or enzymatic treatments to alter its properties. These modifications can be done to improve its stability, solubility, texture, or other functional characteristics.

3. Functional properties: Modified starch is typically modified to enhance specific properties for various applications. Some common modifications include increasing its resistance to heat, acid, shear, or freeze-thaw cycles. This makes modified starch suitable for a wider range of applications in the food industry, including as a texturizer, emulsifier, binder, or fat replacer. Ordinary starch, in its natural form, has limited functional properties compared to modified starch.

4. Applications: Ordinary starch is commonly used in cooking and baking, where it acts as a thickening agent for sauces, soups, and gravies, or as a binder in recipes. Modified starch finds wider application in the food industry, including in processed foods, confectionery, dairy products, beverages, and convenience foods. It is also used in non-food industries, such as papermaking, textiles, adhesives, and pharmaceuticals, due to its modified properties.

5. Labeling: In some cases, modified starch may need to be labeled as such on food products to comply with labeling regulations, as it is considered a food additive. Ordinary starch, when used in its natural form, may not require specific labeling unless it is used as a major ingredient.

It's important to note that the specific modifications applied to starch can vary widely, resulting in different types of modified starch with specific properties tailored for particular applications.