Modified starch
Modified starches are starch products obtained by physical, enzymatic or chemical processes that meet increased technical requirements. The grain structure and other essential properties are retained after the modification. They are digested by the human body like natural starch.
Modified starches are used in the food industry because they are better than natural starches
- Heat stability
- Acid stability
- Shear stability , as well
- better freezing and thawing behavior
exhibit.
Modified starches are food additives , but only have to be declared as such if they have been chemically changed (E 1400 to E 1451), otherwise - if they are physically (heat, pressure) or enzymatic modification - they are considered a food ingredient and do not have an E number .
Modified starch is also used as a plasticizer for concrete ( plastiment ).
Manufacturing
The raw material for the production of modified starch is natural or degraded starch, which is converted into the respective derivatives through polymer-analogous reactions . In Europe, natural starch is mainly obtained from corn , wheat and potatoes . The natural starch is subjected to various chemical conversion processes, depending on which properties are to be changed. For some modified starches, several conversion processes are carried out one after the other (e.g. acetylated oxidized starch ):
- Acid- treated starch through reaction with acids (e.g. with hydrochloric acid , phosphoric acid or sulfuric acid )
- Alkaline modified starch through reaction with alkalis (e.g. with caustic soda or potassium hydroxide )
- Bleached starch by treatment with peroxyacetic acid , hydrogen peroxide , sodium hypochlorite , sodium chlorite , sulfur dioxide , sulfites , potassium permanganate or ammonium persulfate
- Enzymatically modified starch by treatment with amylases
- Oxidized starch through oxidation (e.g. with sodium hypochlorite)
- Monostarch phosphate through esterification with phosphorous ester groups (e.g. phosphoric acid, sodium or potassium phosphate , phosphonic acid or pentasodium triphosphate )
- Distarch phosphate by esterification with sodium trimetaphosphate or phosphorus oxychloride
- Phosphated distarch phosphate by combining the processes for the production of monostarch phosphate and distarch phosphate
- Starch acetate or acetylated starch by reaction with acetic anhydride or esterification with acetic acid
- Hydroxypropyl starch by reaction with propylene oxide .
- Starch sodium octenyl succinate by reacting starch with octenyl succinic anhydride
Most often, improvements in resistance to heat, cold and / or pH changes (acids) are sought.
Overview
The E-number / substance pairings marked with (*) are only used for labeling outside the European Union or are only permitted there as food additives.
- (*) E 1400 dextrin
- (*) E 1401 acid-treated (modified) starch
- (*) E 1402 Alkaline modified starch
- (*) E 1403 Bleached starch
- E 1404 Oxidized starch (oxidatively degraded starch)
- (*) E 1405 Enzymatically modified starch
- E 1410 monostarch phosphate
- E 1412 Distarch phosphate
- E 1413 Phosphated distarch phosphate
- E 1414 Acetylated distarch phosphate
- E 1420 Acetylated starch
- (*) E 1421 Acetylated starch ("only-outside-EU-type")
- E 1422 Acetylated distarch adipate
- (*) E 1423 Acetylated distarch glycerol
- (*) E 1430 distarch glycerine
- E 1440 hydroxypropyl starch
- (*) E 1441 hydroxypropyl distarch glycerine
- E 1442 hydroxypropyl distarch phosphate
- E 1450 Starch sodium octenyl succinate (emulsifying starch) is easily soluble in cold liquids and is mainly used as a stabilizer for food foams
- E 1451 Acetylated oxidized starch
Physically modified starch
Physically modified starches are equal to native starches because they are only thermally treated, ie cooked.
Synonyms for these starches are instant starch, cold-swelling starch, pre-gelatinized starch and swelling starch.
proof
Starch (general as well as modified starch) is detected by means of iodine . The starch turns blue-black ( iodine sample ).
Individual evidence
- ↑ Ternes, Täufel, Tunger, Zobel: food dictionary , Behr's Verlag, 4th Edition 2005, ISBN 3-89947-165-2 .
- ^ Joint FAO / WHO Expert Committee on Food Additives (JECFA), Monograph for STARCH SODIUM OCTENYL SUCCINATE , accessed on December 9, 2014.