The Extrusion Modified Starch In Food Field
Modified starch can be divided into physical type, chemical type, enzymatic type and compound type. Extrusion modified starch and conventional pre-gelatinized starch original starch gelatinized by high temperature treatment are common types of physical modified starch
Application scope
1. Rice/wheat flour products for its good thickening, film forming, stability and gelatinization characteristics
2. Dairy products are mainly used as gelling agent, stabilizer and thickener
3. Meat and fish products are mainly used as water retention agent, binder and tissue excipient
4 Baked foods mainly use its good film forming, high temperature expansion and stability
5. The beverage mainly uses its stability, adsorption and emulsification of modified starch
6. Candies mainly use modified starch for good gelling, film forming and viscosity
7 Powder food mainly uses modified starch good adhesion, dispersion and water solubility
8. Frozen food uses modified starch for good consistency and low temperature stability to improve the freeze-thaw resistance of products
9. snack food mainly use modified starch good adhesion, expansion, brittleness and fluffy structure
In the physical modified starch types, the double screws pressing and high temperature denaturation makes the modified starchs has advantages like :water solubility, easy absorption by human and crispy taste. So,it becomes a good material with high benefits in the food field, and the use of modified starch in the food market will be more and more in future. The high temperature and high pressure extrusion process modify starch will be more and more accepted by food practitioners.
