| Product | Corn stach |
It is also called starch derivatives, which are produced by sically, 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.
sically 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. Alkated starch, treated with inorganic alkaBleached starch, dealt with hydrogen peroxide. 6. Oxidation: Oxidized starch, treated with sodium hypochlorite. 7. Emulsification: starch sodium Octenylsuccinate, esterified with octenyl succinic anhydride.
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