Modified Starch

(in 3,014 products)

1. Antistatic Agent - Reduces or eliminates the build up of static electricity.

2. Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.

3. Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture

Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier; in pharmaceuticals as a disintegrant; or as binder in coated paper. They are also used in many other applications.

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 texture; to decrease or increase their viscosity; to lengthen or shorten gelatinization time; or to increase their visco-stability.

It is not approved to use as food additive (E1401) in EU.

1. E-numbers which are not found in EU FOOD