4. Physically modified starches
Physical treatments applied to starches lead to significant structural modifications that can improve the behavior of native starches to the point of conferring modified starch properties, or open up a whole new field of applications by making starches soluble, for example.
These modifications do not require any specific legal declaration.
4.1 Heat treatment – humidity
These treatments are applied to granular starches and do not alter their condition.
These starches feature modified cooking profiles (temperature and swelling speed) and can be used in applications such as instant soups and sauces, where delayed swelling of the starch ensures better hydration of all the other ingredients in the formula....
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Physically modified starches
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Legislation
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Regulations
Under current Directive 95/2/EC, modified starches are considered food additives and are authorized on the QUANTUM SATIS principle in all foodstuffs, except those specified in Article 2 § 3 of the Directive (which prohibit all additives).
Furthermore, all modified starches (with the exception of hydroxypropyl starches) are authorized for...
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