Modified Corn Starch
<p ><b>Modified starch</b>, also called <b>starch <a href="http://en.wikipedia.org/wiki/Derivative_(chemistry)" title="Derivative (chemistry)" >derivatives</a></b>, are prepared by <a href="http://en.wikipedia.org/wiki/Physical_change" title="Physical change" >physically</a>, <a href="http://en.wikipedia.org/wiki/Enzymatically" title="Enzymatically" class="mw-redirect" >enzymatically</a>, or <a href="http://en.wikipedia.org/wiki/Chemically" title="Chemically" class="mw-redirect" >chemically</a> treating native <a href="http://en.wikipedia.org/wiki/Starch" title="Starch" >starch</a>, thereby changing the properties of the starch.<sup id="cite_ref-Vaclavik_0-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-Vaclavik-0" >[1]</a></sup> </p>
<p>
Modified starches are used in practically all starch applications, such as in food products as a <a href="http://en.wikipedia.org/wiki/Thickening_agent" title="Thickening agent" >thickening agent</a>, <a href="http://en.wikipedia.org/wiki/Food_additive#Categories" title="Food additive" >stabilizer</a> or <a href="http://en.wikipedia.org/wiki/Emulsifier" title="Emulsifier" class="mw-redirect" >emulsifier</a>; in <a href="http://en.wikipedia.org/wiki/Pharmaceutical" title="Pharmaceutical" class="mw-redirect" >pharmaceuticals</a> as a <a href="http://en.wikipedia.org/wiki/Excipient#Disintegrants" title="Excipient" >disintegrant</a>; as binder in <a href="http://en.wikipedia.org/wiki/Coated_paper" title="Coated paper" >coated paper</a>. They are also used in
many other applications.<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-1" >[2]</a></sup></p>
<p>
Starches are modified to enhance their performance in different applications. Starches may be modified to increase their
stability against excessive heat, acid, shear, time, cooling, or freezing; to change their<a href="http://en.wikipedia.org/wiki/Texture_(food)" title="Texture (food)" class="mw-redirect" >texture</a>; to decrease or increase their <a href="http://en.wikipedia.org/wiki/Viscosity" title="Viscosity" >viscosity</a>; to lengthen or shorten <a href="http://en.wikipedia.org/wiki/Starch_gelatinization" title="Starch gelatinization" >gelatinization</a> time; or to increase their visco-stability.</p>