Starch Modifications

Starch modifications involve chemically or physically altering natural starches to improve their properties for specific uses, such as food, paper, or textiles. These changes can enhance texture, stability, thickening ability, or resistance to heat and acids. Techniques include cross-linking, drying, or blending with other substances, making the starch more functional and suitable for various applications. Modified starches are tailored to meet industry needs, providing better performance while maintaining safety and natural origins.