Modification Methods

Acid-treated starch (<a href="http://en.wikipedia.org/wiki/E_number" title="E number" >E</a>1401),<a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a>, also called thin boiling starch, is prepared by treating <a href="http://en.wikipedia.org/wiki/Starch" title="Starch" >starch</a> or starch granules with <a href="http://en.wikipedia.org/wiki/Inorganic_acid" title="Inorganic acid" class="mw-redirect" >inorganic acids</a>, e.g. <a href="http://en.wikipedia.org/wiki/Hydrochloric_acid" title="Hydrochloric acid" >hydrochloric acid</a> breaking down the starch molecule and thus reducing the viscosity.

Other treatments producing modified starch (with different <a href="http://en.wikipedia.org/wiki/E_numbers" title="E numbers" class="mw-redirect" >E numbers</a>) are:

<ul >

<li ><a href="http://en.wikipedia.org/wiki/Dextrin" title="Dextrin" >dextrin</a> (E1400),<a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a> roasted starch with <a href="http://en.wikipedia.org/wiki/Hydrochloric_acid" title="Hydrochloric acid" >hydrochloric acid</a></li>

<li >alkaline-modified starch (E1402) <a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a> with <a href="http://en.wikipedia.org/wiki/Sodium_hydroxide" title="Sodium hydroxide" >sodium hydroxide</a> or <a href="http://en.wikipedia.org/wiki/Potassium_hydroxide" title="Potassium hydroxide" >potassium hydroxide</a></li>

<li >bleached starch (E1403) <a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a> with <a href="http://en.wikipedia.org/wiki/Hydrogen_peroxide" title="Hydrogen peroxide" >hydrogen peroxide</a></li>

<li >oxidized starch (E1404) <a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a> with <a href="http://en.wikipedia.org/wiki/Sodium_hypochlorite" title="Sodium hypochlorite" >sodium hypochlorite</a>, breaking down viscosity</li>

<li >enzyme-treated starch (<a href="http://en.wikipedia.org/wiki/International_Numbering_System" title="International Numbering System" class="mw-redirect" >INS</a>: 1405),<a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a> <a href="http://en.wikipedia.org/wiki/Maltodextrin" title="Maltodextrin" >maltodextrin</a>, <a href="http://en.wikipedia.org/wiki/Cyclodextrin" title="Cyclodextrin" >cyclodextrin</a></li>

<li >monostarch phosphate (E1410) with <a href="http://en.wikipedia.org/wiki/Phosphorous_acid" title="Phosphorous acid" >phosphorous acid</a> or the salts <a href="http://en.wikipedia.org/wiki/Sodium_phosphate" title="Sodium phosphate" class="mw-redirect" >sodium phosphate</a>, <a href="http://en.wikipedia.org/wiki/Potassium_phosphate" title="Potassium phosphate" >potassium phosphate</a>, or <a href="http://en.wikipedia.org/wiki/Sodium_triphosphate" title="Sodium triphosphate" >sodium triphosphate</a> to reduce<a href="http://en.wikipedia.org/wiki/Retrogradation_(starch)" title="Retrogradation (starch)" >retrogradation</a></li>

<li >distarch phosphate (E1412) by esterification with for example <a href="http://en.wikipedia.org/wiki/Sodium_trimetaphosphate" title="Sodium trimetaphosphate" >sodium trimetaphosphate</a>, <a href="http://en.wikipedia.org/wiki/Crosslinking" title="Crosslinking" class="mw-redirect" >crosslinked</a> starch modifying the <a href="http://en.wikipedia.org/wiki/Rheology" title="Rheology" >rheology</a>, the texture</li>

<li >acetylated starch (E1420) <a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a> <a href="http://en.wikipedia.org/wiki/Esterification" title="Esterification" class="mw-redirect" >esterification</a> with <a href="http://en.wikipedia.org/wiki/Acetic_anhydride" title="Acetic anhydride" >acetic anhydride</a></li>

<li >hydroxypropylated starch (E1440), starch <a href="http://en.wikipedia.org/wiki/Ether" title="Ether" >ether</a>, with <a href="http://en.wikipedia.org/wiki/Propylene_oxide" title="Propylene oxide" >propylene oxide</a>, increasing viscosity stability</li>

<li ><a href="http://en.wikipedia.org/wiki/Hydroxyethyl_starch" title="Hydroxyethyl starch" >hydroxyethyl starch</a>, with <a href="http://en.wikipedia.org/wiki/Ethylene_oxide" title="Ethylene oxide" >ethylene oxide</a></li>

<li >Octenyl succinic anhydride (OSA) starch (E1450) used as <a href="http://en.wikipedia.org/wiki/Emulsifier" title="Emulsifier" class="mw-redirect" >emulsifier</a> adding <a href="http://en.wikipedia.org/wiki/Hydrophobicity" title="Hydrophobicity" class="mw-redirect" >hydrophobicity</a></li>

<li ><a href="http://en.wikipedia.org/wiki/Paper_chemicals#Cationic_starch" title="Paper chemicals" >cationic starch</a>, adding positive <a href="http://en.wikipedia.org/wiki/Electrical_charge" title="Electrical charge" class="mw-redirect" >electrical charge</a> to starch</li>

<li >carboxymethylated starch with <a href="http://en.wikipedia.org/wiki/Monochloroacetic_acid" title="Monochloroacetic acid" class="mw-redirect" >monochloroacetic acid</a> adding negative charge</li>

</ul>

and combined modifications such as <a href="http://en.wikipedia.org/wiki/Phosphated_distarch_phosphate" title="Phosphated distarch phosphate" >phosphated distarch phosphate</a> (E1413), <a href="http://en.wikipedia.org/wiki/Hydroxypropyl_distarch_phosphate" title="Hydroxypropyl distarch phosphate" >hydroxypropyl distarch phosphate</a> (E1442), acetylated oxidized starch (E1451).<a href="http://en.wikipedia.org/wiki/Modified_corn_starch#cite_note-GSFA-2" >[3]</a>

Modified starch may also be a cold water soluble, pregelatinized or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch. Drying methods to make starches cold water soluble are <a href="http://en.wikipedia.org/wiki/Food_extrusion" title="Food extrusion" >extrusion</a>, <a href="http://en.wikipedia.org/wiki/Drum_drying" title="Drum drying" >drum drying</a> or <a href="http://en.wikipedia.org/wiki/Spray_drying" title="Spray drying" >spray drying</a>.

Other starch derivates are <a href="http://en.wikipedia.org/wiki/Glucose" title="Glucose" >glucose</a>, <a href="http://en.wikipedia.org/wiki/High_fructose_syrup" title="High fructose syrup" class="mw-redirect" >high fructose syrup</a> and <a href="http://en.wikipedia.org/wiki/Glucose_syrup" title="Glucose syrup" >glucose syrups</a>, starch degraded with <a href="http://en.wikipedia.org/wiki/Amylase" title="Amylase" >amylase</a> <a href="http://en.wikipedia.org/wiki/Enzyme" title="Enzyme" >enzyme</a> to make a <a href="http://en.wikipedia.org/wiki/Sugar_substitute" title="Sugar substitute" >sweetener</a>.