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What is denatured starch and what is the difference between regular starch and denatured starch - JINAN SPARK


Starch is a natural organic compound synthesized by plants through photosynthesis and is a renewable resource. With the development of production, starch, as an industrial raw material, has different requirements for its properties. However, natural starch is increasingly unable to meet the new requirements of modern industry due to its inherent properties, such as insolubility in cold water, easy aging and dehydration of starch paste, poor film coverage, lack of emulsifying power, and drug resistance. Therefore, various types of modified starch have emerged. So what is denatured starch? Modified starch refers to starch that has undergone changes in properties through physical, chemical, or enzymatic methods.

Modified starch is a type of starch that changes the structure of starch particles through physical, chemical, and biological methods, endowing them with properties that the original starch does not possess. Therefore, we refer to this type of starch as modified starch, also known as modified starch, modified starch, starch derivatives, etc.

The main utilization value of modified starch is that it can bring some better characteristics than ordinary starch, such as improving the taste of the finished product, improving the organizational state of the finished product, enhancing the processing performance of the product, strengthening the tolerance of the product, and so on. In different aspects, it adds some properties and advantages that cannot be achieved by the original starch.

For the basic properties of starch, ordinary pure starch is a white powder. Usually from 1 to 100 μ Composed of particles of size m, our ancestors learned to use starch to process food a long time ago. Starch particles are insoluble in water and can form a suspension when stirred in cold water. However, after being left for a period of time, they re settle. Matured starch can be absorbed and digested by the human body, providing the energy it needs, but raw starch is not easily digested.

The sources of starch are very wide, and common non denatured starch from different plants is named according to their plant names, such as corn starch, potato starch, wheat starch, and so on. Potatoes are rich in nutrients, including various vitamins and minerals, with starch content accounting for 10-15%.

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