When it comes to which starch you should be adding to your products, your options stretch a mile wide. From native to modified starch, this carbohydrate can do just about anything you want it to.
Where to Start?
First, do you want native or modified? Native starches are the pure form, separated from wheat, corn, potatoes, or tapioca during milling or processing. These are best if you’re looking for a simple way to thicken or stabilize a variety of bakery products, sauces, puddings, fillings or instant foods.
Modified starch is native starch that has been changed physically, enzymatically, or chemically. Through control of reaction sites and the amylose or amylopectin molecules, modified starches can range from low viscosity and restricted swelling for creating a crispy coating, to high viscosity and clarity “pre-gel” starch for thickening foods.
What Kind of Modified Starch?
The three main types of modified starches are:
Hydrolyzed starches: usually a high-force gel with low viscosity.
Intercrossed starches: stabilize a product’s viscosity, improving the structure and increasing cross bonds.
Etherified starches: increase stability of the gel at a low temperature, helping retain moisture. They also improve freeze-thaw stability.
Find out more about modified wheat starches and how they’re made here.
If you’re looking for a starch that gels quickly without heat, then check out our Pre-gel Starch page!
