Modified corn starches 1108120000
Modified corn starches
The main technological property that native starch exhibits in food systems is the ability of starch to dissolve in water to form viscous colloidal solutions called pastes. However, the properties of such pastes often do not meet the necessary requirements.
In world practice, five types of chemical processing are allowed to obtain modified food starches
- esterification with acetic and succinic anhydrides, a mixture of acetic and adipic acid anhydrides, octenyl succinic acid anhydride, phosphoryl chloride,