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  • Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded.
  •  Modified starch is used as a thickening agent, stabilizer, or an emulsifier.


  • Starches may be modified to increase their stability against excessive heat, acid, and freezing; to change their texture; or to lengthen or shorten gelatinization time.
  • A modified starch may be an instant starch which thickens and gels without heat; or a cook-up starch, such as Colflo 67, which must be cooked like regular starch.


  • Starch technology has evolved from a basic separation process that extracts the starch from the plant into a range of sophisticated processes that yield diverse specialty ingredients with unique capabilities.
  • Microwave technology is emerging as a potential technique in Green Chemistry for organic synthesis in view of solvent free synthesis.
  • Very little work has been carried out on the modification of starch by microwave technique.


  • Pre-gelatinized starch is used to thicken instant desserts, allowing the food to thicken with the addition of cold water or milk.
  • Starch is a major source of calories in grains and tubers, and foods made from them.
  • When starch is added to products as an ingredient, however, it is the functional properties of the starch that are usually important, not the calories.

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