Modified starch also called starch derivatives, are prepared by physically. Enzymatic-ally or chemically treating native starch, thereby changing the properties of the starch.
Modified starches are used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier in pharmaceuticals as a disintegrate as binder in coated paper. They are also used in may other applications.
Starches are modified to enhances their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling or freezing to change their texture to decrease or increase their viscosity or to increase their viscous stability.