3. Chemically modified starches
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After extraction, the starch suspension can be dried, pre-cooked or subjected to chemical treatments to produce modified starches (figure 15).
3.1 Modified starches
The first chemical modifications to crosslink starch were made after 1940: the aim was to modify the texture of waxy corn to make it equivalent to that of cassava.
Starch modifications were then developed to "correct" the defects of native starches, i.e. to adapt them to the needs of food manufacturers and the demands of consumers.
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Chemically modified starches
Physically modified starches
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