1. Modified starch

In order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatment is used to introduce new functional groups on starch molecules or change the size of starch molecules and the properties of starch granules, thereby changing the natural characteristics of starch (เช่น: gelatinization temperature , thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming properties, transparency, ฯลฯ), making it more suitable for certain application requirements. This kind of starch that has undergone secondary processing and changed its properties is collectively referred to as modified starch.

2.Modified starch production line and finished products

แบบอย่าง	HM65	HM70	HM85	HM90	HM120
ความจุ	100-150กก./ชม	200-260กก./ชม	300-500กก./ชม	500-600กก./ชม	1t/h

3. Classified according to the production process

Dry method (such as phosphate starch, acid-thinned starch, ฯลฯ), wet method, organic solvent method (ethanol is generally used as a solvent for the preparation of carboxylated starch), extrusion method and drum drying method (such as natural starch or modified starch as raw material for pre-production gelatinized starch), เป็นต้น.

4. According to the classification of starch raw materials

It can be divided into: corn modified starch, potato modified starch, tapioca modified starch, rice modified starch, wheat modified starch, เป็นต้น.

5. Application of modified starch in food

a. The good thickening, การขึ้นรูปฟิล์ม, stability and gelatinization properties of modified starch are mainly used in rice noodle products. Mainly used modified starches are esterified starch and hydroxypropyl starch.

b. In bakery products, the good film-forming properties, high-temperature expansion and stability of modified starch are mainly used.

c. Application in frozen food, แป้งดัดแปรส่วนใหญ่มีบทบาทในการทำให้หนาขึ้น, ปรับปรุงพื้นผิว, anti-aging and improving sensory quality in most frozen foods.

d. The application in snack food mainly utilizes the good cohesiveness, expansion type, brittleness and fluffy structure of modified starch. Commonly used modified starches include pregelatinized starch, etherified starch and compound modified starch.

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