Introduction
Starch is a type of carbohydrate that is widely used in the food industry. It is commonly found in foods such as bread, pasta, and rice. Starch is also used as a thickening agent in sauces, soups, and gravies. There are two main types of starch: modified and unmodified. In this article, we will discuss the differences between the two.
Unmodified Starch
Unmodified starch is the most common type of starch. It is extracted from various sources such as wheat, corn, and potatoes. The structure of unmodified starch remains unchanged from its natural form. It is made up of two components: amylose and amylopectin. Amylose is a linear chain of glucose molecules, while amylopectin is a branched chain of glucose molecules.
Properties of Unmodified Starch
Unmodified starch has several properties that make it useful in the food industry. It is a good thickener and stabilizer, and it can also act as a gelling agent. Unmodified starch is also a good source of energy, and it is easy to digest.
Modified Starch
Modified starch is a type of starch that has been chemically or physically altered to improve its properties. There are several methods for modifying starch, including acid hydrolysis, oxidation, and cross-linking. Modified starch can be used in a wide range of food applications, including as a thickener, stabilizer, and emulsifier.
Properties of Modified Starch
Modified starch has several properties that make it useful in the food industry. It has improved stability, viscosity, and texture compared to unmodified starch. Modified starch can also withstand higher temperatures and freeze-thaw cycles. Additionally, modified starch can be tailored to specific applications, making it a versatile ingredient.
Differences Between Modified and Unmodified Starch
The main difference between modified and unmodified starch is their properties. Modified starch has improved properties compared to unmodified starch, including stability, viscosity, and texture. Additionally, modified starch can be tailored to specific applications, while unmodified starch has limited functionality. Modified starch is also more expensive than unmodified starch due to the additional processing required.
Conclusion
In summary, both modified and unmodified starch are widely used in the food industry. Unmodified starch is the most common type of starch and is made up of amylose and amylopectin. Modified starch has been chemically or physically altered to improve its properties, including stability, viscosity, and texture. While modified starch is more expensive than unmodified starch, it is a more versatile ingredient that can be tailored to specific applications.