| Customization: | Available |
|---|---|
| CAS No.: | 68412-35-1 |
| Formula: | N/a |
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Modified starches, such as the one with CAS number 68412-35-1, are derived from native starches that have been chemically, physically, or enzymatically altered to enhance their functional properties for various food applications . These modifications can improve characteristics like solubility, stability, and resistance to heat or acid, making them more suitable for specific food processes .
Chemical modifications of starch include processes like cross-linking, esterification, etherification, and oxidation. Cross-linking agents like phosphorus oxychloride or sodium trimetaphosphate are used to create distarch phosphate (E1412), which improves the starch's resistance to heat and shear, making it ideal for use in canned and frozen foods . Esterification involves introducing groups like acetyl or hydroxypropyl to the starch molecule. For instance, acetylated starch (E1420) is produced by treating starch with acetic anhydride, enhancing its ability to form films and gels .
Modified starches play a variety of roles in food products. They act as thickeners, stabilizers, gelling agents, emulsifiers, and texturizers. They are commonly used in canned foods, frozen prepared meals, meat products, bakery goods, confectionery, dairy desserts, beverages, and more . For example, monostarch phosphate (E1410) is used as a thickener in cold gelling desserts, while distarch phosphate (E1412) is utilized in the production of meat products to improve texture and stability .
In addition to their use in food, modified starches are also finding applications in biomedical fields such as wound healing and drug delivery, showcasing their versatility and importance in both food and non-food industries . They are also used in the production of biodegradable films and edible coatings, highlighting their potential in sustainable and eco-friendly applications
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