变性淀粉 Modified starch

它也被称为淀粉衍生物，是通过用天然淀粉进行物理、化学或酶处理而产生的，通过分子切割、重排或引入新的取代基来改变、增强或损害新的性质。食品淀粉的改性方法有很多，如蒸煮、水解、氧化、漂白、氧化、酯化、醚化、交联等。

物理修改1。预胶凝2。放射治疗3。热处理

化学改性1。酯化：乙酰化淀粉，用乙酸酐或醋酸乙烯酯酯化。2.醚化：羟丙基淀粉与环氧丙烷醚化。3.酸处理淀粉，用无机酸处理。4.经碱处理的淀粉，用无机碱处理。5.漂白淀粉，用过氧化氢处理。6.氧化：用次氯酸钠处理的氧化淀粉。7.乳化：淀粉辛烯基琥珀酸钠，与辛烯基琥珀酸酐酯化。

变性淀粉是一种加工淀粉，在食品生产中广泛用作增稠剂、稳定剂或乳化剂。作为增稠剂、稳定剂或乳化剂，改性淀粉可用于各种行业，包括：食品生产、饮料、制药和其他各种行业。
食品生产
变性淀粉在食品生产中广泛用作增稠剂、胶凝剂、粘合剂、乳化剂和稳定剂。
·增稠、成膜、稳定性、糊化特性：在米制品中改善口感和质量，缩短烹饪时间，延长保质期。
·作为保险剂、粘合剂和赋形剂：在肉类和水产品中改善质地，保持水分。
在饮料
变性淀粉在饮料中广泛用作质构稳定剂、吸附剂和乳化剂。
·作为质地稳定剂、吸附剂和乳化剂：在饮料行业中用于增强风味和改善口感。
在制药
变性淀粉在制药中被广泛用作辅料。
·作为辅料：在片剂制造中提高质量。
其他行业
变性淀粉被广泛用作各种其他行业的原料。
·作为原料：在造纸工业中提高质量。

It is also called starch derivatives, which are produced by physically, chemically or enzymatically treating with native starch to change, strengthen or impair new properties by molecular cleavage, rearrangement or introduction of new substituent groups. There are numerous ways to modify food starch, such as cooking, hydrolysis, oxidation, bleaching, oxidation, esterification, etherification, crosslinking and etc.

Physically modification 1. Pre-gelatinization 2. Radiation treatment 3. Heat treatment

Chemically modification 1. Esterification: Acetylated starch , esterified with acetic anhydride or vinyl acetate. 2. Etherification: Hydroxypropyl starch , etherified with propylene oxide. 3. Acid treated starch , treated with inorganic acids. 4. Alkaline treated starch, treated with inorganic alkaline. 5. Bleached starch, dealt with hydrogen peroxide. 6. Oxidation: Oxidized starch, treated with sodium hypochlorite. 7. Emulsification: starch sodium Octenylsuccinate, esterified with octenyl succinic anhydride.

Modified Starch is a type of processed starch widely used as thickening agent, stabilizer or emulsifier in food production. As a thickening agent, stabilizer or emulsifier, Modified Starch can be used in a wide variety of industries including: food production, beverage, pharmaceutical, and various other industries.
In Food Production
Modified Starch is widely used as Thickeners, gelling agents, adhesives, emulsifiers and stabilizers in food production.
· As Thickening, film forming, stability, pasting properties: in rice product to improve mouthfeel and quality, reduce cooking time and extend shelf life.
· As Insurance agent, binder and excipients: in meat and aquatic product to improve texture, maintain moisture, .
In Beverage
Modified Starch is widely used as texture stabilizers, adsorbent and emulsifier in beverage.
· As texture stabilizers, adsorbent and emulsifier: in beverage industries to enhance flavor and improve mouthfeel.
In Pharmaceutical
Modified Starch is widely used as Excipients in Pharmaceutical.
· As Excipients: in tablets manufacturing to improve quality.
In Other Industries
Modified Starch is widely used as raw materials in various other industries.
· As raw materials: in paper-making industries to improve quality.