Applications of Modified Starch in Food Industry
Applications of Modified Starch in Food Industry
What is Modified Starch?
Enhanced Functionality, Improved Performance
Modified Starch refers to starch derivatives whose molecular structures have been altered through physical, chemical, or enzymatic treatments to obtain specific functions and properties. While native starch has limitations in food processing such as poor solubility, unstable viscosity, and tendency to retrograde, modification processes significantly improve solubility, stability, viscosity, and gelatinization properties.
Modification methods include physical modification (such as pre-gelatinization, heat-moisture treatment), chemical modification (such as acetylation, oxidation, crosslinking, esterification, etherification), and enzymatic modification. Common types include pre-gelatinized starch, acetylated starch, oxidized starch, crosslinked starch, phosphate starch, hydroxypropyl starch.
As multifunctional ingredients derived from natural grains, modified starches provide critical technical functionality in snack manufacturing, making them ideal for clean label formulations that consumers trust and prefer.
Health Benefits
Reduced Fat Content
The thickening and gelling properties of modified starch can maintain product texture while reducing oil usage, helping develop low-fat snacks with better nutritional profiles.
Improved Dietary Fiber
Certain modified starches such as resistant starch possess dietary fiber characteristics, promoting intestinal health and improving digestive function through prebiotic effects.
Blood Sugar Control
Some modified starches can lower glycemic index of products, slowing blood sugar rise and being suitable for blood sugar-conscious populations seeking balanced nutrition.
Reduced Additive Usage
The multifunctionality of modified starch can reduce usage of thickeners, stabilizers, and other food additives, simplifying formulations for cleaner labels.
Application Advantages
Texture Improvement
Modified starch can improve texture characteristics such as crispness, hardness, and elasticity of snacks, meeting diverse consumer demands for mouthfeel and eating experience.
Enhanced Stability
Under temperature changes, pH changes, and other processing and storage conditions, modified starch maintains stable viscosity and gelatinization properties, extending product shelf life.
Good Heat Resistance
Modified starch remains stable during high-temperature processing such as extrusion and baking without decomposition or color loss, suitable for various thermal processing techniques.
Excellent Water Retention
The strong water retention of modified starch can maintain snack moisture, prevent dryness and hardness, and extend shelf life while maintaining product freshness.
Real-World Applications
Product Information
Brand: Olina's Bakehouse | Company: Fine Food Holdings
Ancient grain seed flatbreads combining amaranth and millet with superseeds. Completely gluten-free certification. Artisan small-batch baking. 7-seed blend with only 7g carbs per serving.
Key Ingredients
Modified Starch Value
Improved Texture Stability: Modified starch forms stable gel networks during baking, helping seed-based flatbread crackers maintain crisp texture and prevent breakage.
Enhanced Water Retention: The strong water retention maintains appropriate moisture in flatbread crackers, extending shelf life and preventing excessive dryness.
Supports Gluten-Free Formulations: Modified starch can replace gluten networks in traditional wheat starch, helping gluten-free products maintain structural integrity and texture.
Product Information
Brand: Quaker Porridge To Go | Company: Quaker Oats
Oat bars with 35% less sugar than other cereal bars. One bowl oat equivalent per bar. Microwaveable with golden syrup flavor. High fiber fortification with calcium addition.
Key Ingredients
Modified Starch Value
Improved Texture Softness: Modified starch provides thickening and gelling effects in oat bars, making product texture softer and matching "new softer texture" claim.
Enhanced Structural Stability: Modified starch helps oat flakes and other grain ingredients form stable network structures, preventing product breakage and maintaining overall integrity.
Supports Reduced Sugar Formulations: The thickening properties can maintain product texture and sweetness perception while reducing sugar usage, helping achieve sugar reduction claims.
Product Information
Brand: Alnatura | Company: Alnatura
Organic pizza crackers with cheese and tomato sauce. EU Organic and Bio7 Initiative certified. Mini pizza concept in cracker form. German baking tradition with sustainable development.
Key Ingredients
Modified Starch Value
Improved Baking Texture: Modified starch forms stable gel networks during baking, helping pizza crackers maintain crisp texture and preventing excessive hardening and breakage.
Enhanced Water Retention: The strong water retention maintains appropriate moisture in crackers, preventing excessive dryness and extending shelf life.
Improved Sauce Adhesion: Modified starch enhances tomato sauce adhesion on cracker surfaces, preventing sauce separation and maintaining product appearance and flavor.
Product Information
Brand: Natori Ichidowa Tabete Itadakitai | Company: Natori
High-quality pork salami with Danish pork and German rock salt. Microwaveable for warm eating experience. Spring 2025 limited edition packaging. Eco-friendly biomass ink packaging.
Key Ingredients
Modified Starch Value
Improved Water Retention: Modified starch significantly improves water retention in meat products, maintaining salami moisture and preventing dryness, enhancing eating experience.
Enhanced Oil Retention: Modified starch can effectively maintain oil in products, preventing oil separation and extending shelf life.
Reduced Shrinkage: Modified starch reduces product shrinkage during processing and storage, maintaining product dimensions and weight, reducing losses.
Company Introduction
Leading Global Manufacturer of Functional Sweeteners Since 1997
Baolingbao Biotechnology Co., Ltd. is a leading global manufacturer specializing in the R&D, manufacturing, and solution services of functional carbohydrates. Founded in 1997, we are focused on enzyme engineering and fermentation engineering, serving customers across more than 100 countries and regions worldwide.
In 2009, we became the first functional sugar company listed on the Shenzhen Stock Exchange (Stock Code: 002286) in China's A-share market. Today, we have established deep strategic partnerships with major global customers including Coca-Cola, Danone, Yili Group, and Perfect (China).The company operates on a site spanning 300 acres, with an annual production capacity of 600,000 tons and a workforce of 1,300 employees.
Advanced R&D Capabilities
Possessing 9 R&D platforms including national enterprise technology center, national-local joint engineering lab, and postdoctoral research workstation. Expert team composed of academicians, Taishan Scholars, and overseas experts.
Global Market Presence
Products exported to over 100 countries and regions worldwide. Strategic partnerships with majority of core customers across food, beverage, pharmaceutical, and dietary supplement industries.
World-Class Manufacturing
Baolingbao's production infrastructure is characterized by a high degree of automation, intelligence, and digitalization. The company has made substantial investments in key facilities, including drying towers, pharmaceutical-grade sugar production lines, digital erythritol plants, and intelligent stereo warehouses. Featuring internationally sourced technologies and advanced control systems, these initiatives have enhanced production efficiency, reduced energy consumption, and enabled full traceability across the supply chain.In support of sustainable operations, Baolingbao manages 40,000 mu (approximately 2,667 hectares) of regenerative agricultural planting bases and generates 10 million kWh of photovoltaic power annually.
Comprehensive Quality Assurance
First batch to pass FDA on-site audit. Certified with GMP, GRAS, HALAL, Kosher, Organic (US & EU standards), ISO9001/22000/14000/45001. End-to-end food safety from farm to table.
Innovation & Industry Leadership
Over 260 patent applications submitted with 97 patents granted and more than 70 core technologies developed. Actively participated in formulation of 1 international standard and over 30 national standards.
Contact Us
baolingbao@blb-cn.com
