Chemically modified non-GMO starch based on waxy corn is a starch product obtained by chemically modifying waxy corn starch. Waxy corn starch is derived from the endosperm of waxy corn (Zea mays), a corn variety that contains a high proportion of amylopectin and low levels of amylose. This unique ingredient gives waxy cornstarch its properties, such as high viscosity, excellent gelling ability and freeze-thaw stability.
Common chemical treatments include esterification, etherification, acid treatment, oxidation and cross-linking, etc., which can modify the starch structure to improve properties, such as increasing stability, viscosity, transparency or high-temperature resistance. This modified starch is commonly used in the food industry and other industrial areas to improve product texture, stability and processing properties.
Types of Modified Waxy Maize Starches
Alfa Chemistry offers two modified waxy corn starches to choose from. Our product range includes options with different viscosities, stability and gel strengths, allowing you to find the perfect solution for your application.
This is a modified waxy corn starch that has been acetylated and adipidated. Acetylation of distarch adipate increases the water-holding capacity of the starch, making it suitable for food applications where moisture retention is important. It also improves the high-temperature resistance of the starch, allowing it to be used in products that undergo baking or frying processes.
This is a modified waxy cornstarch that has undergone propoxylation and phosphorylation reactions and has excellent freeze-thaw stability, making it ideal for use in frozen foods. It also provides good emulsifying properties, allowing it to stabilize oil-in-water emulsions.
Common Modification Techniques
Cross-linking
This is one of the most common chemical modifications used to modify waxy cornstarch. It involves the formation of covalent bonds between starch molecules, thereby increasing gel strength, improving heat and acid resistance, and reducing retrogradation. Cross-linked waxy cornstarch is commonly used as a thickening and gelling agent in food products, such as sauces, dressings and candies.
Esterification
This technique involves the introduction of ester groups into starch molecules. This modification enhances the stability and compatibility of waxy cornstarch with lipids, making it suitable for applications in the food industry such as emulsifiers, encapsulation, and fat substitutes.
Figure 1 Esterification reaction of corn starch with DTPA[1].
Oxidation
The method involves introducing carbonyl and carboxyl groups into the starch molecule through a chemical reaction. Oxidized waxy cornstarch has improved water-holding capacity, increased viscosity and enhanced stability, making it useful in applications such as baked products, soups and gravies.
Physical Modification Methods
- Moist heat treatment involves subjecting starch to high temperatures and moisture, which results in the development of a partially crystalline structure and modified properties.
- Annealing involves a combination of heat and moisture treatment, followed by a cooling process, resulting in more resistant starch and improved digestibility.
- Pregelatinization is a process in which starch is heated in the presence of water and then dried to obtain an easily dispersible powder. Pregelatinized waxy cornstarch can be used in ready-to-eat meals, dry mixes, and as a thickening agent for soups and sauces.
Alfa Chemistry provides a wide range of ingredients for modified starches, including acetylated distarch adipate and propoxylated distarch phosphate, please do not hesitate to contact us with any questions.
Reference
- Salam A, et al. (2015). "The Synthesis, Characterization, and Application of Polysaccharides based Additives to Increase the Dry Strength of Paper."
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