Modified starch is considered a derivative of starch, made by physical, chemical or biochemical (with enzyms) treatment of natural starch to change and enhance starch’s properties by breaking down, rearrange or synthesize new substituents.

Common natural starches are often used to produce modified starch, such as corn starch, tapioca, potato, wheat, and rice. Modified starch can act as a binder, thickener, stabilizer, emulsifier or colloid. The production process as well as the processing method depends on the type of starch and the intended use after modification.

 

* Common starch treatment methods

Physical method

This includes three types of treatments: pre-gelatinization, radiation and heat treatment. Among them, pre-gelatinization is the easiest, simply cooking and drying.

Chemical method

Starch stabilization and cross-linking are the two most commonly used chemical methods in the food industry.

Biological method

Starch is a chain of simple glucose molecules linked together. The enzymatic hydrolysis of starch is called biochemical denaturation. Depending on the degree of hydrolysis, a variety of molecules with different chain lengths are produced, such as polysaccharide, maltose, glucose.

* Technical requirements

Biological modified starch production technology from tapioca starch (the business is currently using the chemical method). The final product must be fructose. Output of 50 tons/24 hours.

* Method of cooperation

Technology transfer