native and modified starches

DANSTARCH P (E1412 CS+HS, E1414, E1420, E1422 CS+HS) and DANSTARCH C modified starch line (E1412 HS, E1422 HS)

Modified starch includes chemically modified starch, the glucose molecules of which are altered, mainly by means of oxidation, esterification and etherification, without or with a slight depolymerisation of amylose and amylopectin chains. In another type of modified starch the glucose chains are loosened and depolymerised without much modification, as a result of the impact of physical, chemical or biochemical factors affecting some qualitative properties, but only to such an extent that the resulting preparations significantly retain the properties of natural starch.

The modification increases the number of hydrogen bonds between the chains in starch molecules (cross linking) which boosts the resistance of starch gels to mechanical stress. Adding various functional groups to starch molecules, e.g. phosphate or succinate functional group and esterification increase stability, reduce the gelation temperature and increase viscosity. This helps obtain stable gels, resistant to retrogradation and syneresis.