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3. Chemically modified starches
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After extraction, the starch suspension can be dried, pre-cooked or subjected to chemical treatments to produce modified starches (figure 15 ).
3.1 Modified starches
The first chemical modifications to crosslink starch were made after 1940: the aim was to modify the texture of waxy corn to make it equivalent to that of cassava.
Starch modifications were then developed to "correct" the defects...
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Chemically modified starches
Physically modified starches
References
Legislation
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Regulations
Under current Directive 95/2/EC, modified starches are considered food additives and are authorized on the QUANTUM SATIS principle in all foodstuffs, except those specified in Article 2 § 3 of the Directive (which prohibit all additives).
Furthermore, all modified starches (with the exception of hydroxypropyl starches) are authorized for...
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