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Available in 12 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-12" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">12 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D9%86%D8%B4%D8%A7_%D9%85%D8%B9%D8%AF%D9%84" title="نشا معدل – Arabic" lang="ar" hreflang="ar" data-title="نشا معدل" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Modifizierte_St%C3%A4rke" title="Modifizierte Stärke – German" lang="de" hreflang="de" data-title="Modifizierte Stärke" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Derivados_del_almid%C3%B3n" title="Derivados del almidón – Spanish" lang="es" hreflang="es" data-title="Derivados del almidón" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D9%86%D8%B4%D8%A7%D8%B3%D8%AA%D9%87_%D8%A7%D8%B5%D9%84%D8%A7%D8%AD%E2%80%8C%D8%B4%D8%AF%D9%87" title="نشاسته اصلاح‌شده – Persian" lang="fa" hreflang="fa" data-title="نشاسته اصلاح‌شده" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Tepung_pati_yang_dimodifikasi" title="Tepung pati yang dimodifikasi – Indonesian" lang="id" hreflang="id" data-title="Tepung pati yang dimodifikasi" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Amido_modificato" title="Amido modificato – Italian" lang="it" hreflang="it" data-title="Amido modificato" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E5%8A%A0%E5%B7%A5%E3%83%87%E3%83%B3%E3%83%97%E3%83%B3" title="加工デンプン – Japanese" lang="ja" hreflang="ja" data-title="加工デンプン" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Skrobia_modyfikowana" title="Skrobia modyfikowana – Polish" lang="pl" hreflang="pl" data-title="Skrobia modyfikowana" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Modified_starch" title="Modified starch – Simple English" lang="en-simple" hreflang="en-simple" data-title="Modified starch" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Muunnettu_t%C3%A4rkkelys" 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dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Thickening agent</div> <style data-mw-deduplicate="TemplateStyles:r1251242444">.mw-parser-output .ambox{border:1px solid #a2a9b1;border-left:10px solid #36c;background-color:#fbfbfb;box-sizing:border-box}.mw-parser-output .ambox+link+.ambox,.mw-parser-output .ambox+link+style+.ambox,.mw-parser-output .ambox+link+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+style+.ambox,.mw-parser-output .ambox+.mw-empty-elt+link+link+.ambox{margin-top:-1px}html body.mediawiki .mw-parser-output .ambox.mbox-small-left{margin:4px 1em 4px 0;overflow:hidden;width:238px;border-collapse:collapse;font-size:88%;line-height:1.25em}.mw-parser-output .ambox-speedy{border-left:10px solid #b32424;background-color:#fee7e6}.mw-parser-output .ambox-delete{border-left:10px solid #b32424}.mw-parser-output .ambox-content{border-left:10px solid #f28500}.mw-parser-output .ambox-style{border-left:10px solid #fc3}.mw-parser-output .ambox-move{border-left:10px solid #9932cc}.mw-parser-output .ambox-protection{border-left:10px solid #a2a9b1}.mw-parser-output .ambox .mbox-text{border:none;padding:0.25em 0.5em;width:100%}.mw-parser-output .ambox .mbox-image{border:none;padding:2px 0 2px 0.5em;text-align:center}.mw-parser-output .ambox .mbox-imageright{border:none;padding:2px 0.5em 2px 0;text-align:center}.mw-parser-output .ambox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .ambox .mbox-image-div{width:52px}@media(min-width:720px){.mw-parser-output .ambox{margin:0 10%}}@media print{body.ns-0 .mw-parser-output .ambox{display:none!important}}</style><table class="box-More_citations_needed plainlinks metadata ambox ambox-content ambox-Refimprove" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This article <b>needs additional citations for <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">verification</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Modified_starch" title="Special:EditPage/Modified starch">improve this article</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and removed.<br /><small><span class="plainlinks"><i>Find sources:</i> <a rel="nofollow" class="external text" href="https://www.google.com/search?as_eq=wikipedia&q=%22Modified+starch%22">"Modified starch"</a> – <a rel="nofollow" class="external text" href="https://www.google.com/search?tbm=nws&q=%22Modified+starch%22+-wikipedia&tbs=ar:1">news</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?&q=%22Modified+starch%22&tbs=bkt:s&tbm=bks">newspapers</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.google.com/search?tbs=bks:1&q=%22Modified+starch%22+-wikipedia">books</a> <b>·</b> <a rel="nofollow" class="external text" href="https://scholar.google.com/scholar?q=%22Modified+starch%22">scholar</a> <b>·</b> <a rel="nofollow" class="external text" href="https://www.jstor.org/action/doBasicSearch?Query=%22Modified+starch%22&acc=on&wc=on">JSTOR</a></span></small></span> <span class="date-container"><i>(<span class="date">May 2010</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Modified_food_starch.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Modified_food_starch.JPG/220px-Modified_food_starch.JPG" decoding="async" width="220" height="187" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/45/Modified_food_starch.JPG/330px-Modified_food_starch.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/45/Modified_food_starch.JPG/440px-Modified_food_starch.JPG 2x" data-file-width="1764" data-file-height="1503" /></a><figcaption>Pack of modified food starch, a <a href="/wiki/Food_additive" title="Food additive">food additive</a> which is prepared by treating starch or <a href="/wiki/Starch" title="Starch">starch granules</a>. </figcaption></figure> <p><b>Modified starch</b>, also called <b>starch <a href="/wiki/Derivative_(chemistry)" title="Derivative (chemistry)">derivatives</a></b>, is prepared by <a href="/wiki/Physical_change" title="Physical change">physically</a>, <a href="/wiki/Enzymatically" class="mw-redirect" title="Enzymatically">enzymatically</a>, or <a href="/wiki/Chemically" class="mw-redirect" title="Chemically">chemically</a> treating native <a href="/wiki/Starch" title="Starch">starch</a> to change its properties.<sup id="cite_ref-Vaclavik_1-0" class="reference"><a href="#cite_note-Vaclavik-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> Modified starches are used in practically all starch applications, such as in food products as a <a href="/wiki/Thickening_agent" title="Thickening agent">thickening agent</a>, <a href="/wiki/Food_additive#Categories" title="Food additive">stabilizer</a> or <a href="/wiki/Emulsifier" class="mw-redirect" title="Emulsifier">emulsifier</a>; in <a href="/wiki/Pharmaceutical" class="mw-redirect" title="Pharmaceutical">pharmaceuticals</a> as a <a href="/wiki/Excipient#Disintegrants" title="Excipient">disintegrant</a>; or as binder in <a href="/wiki/Coated_paper" title="Coated paper">coated paper</a>. They are also used in many other applications.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> </p><p>Starches are modified to enhance their performance in different applications. Starches may be modified to increase their stability against excessive heat, acid, shear, time, cooling, or freezing, to change their <a href="/wiki/Texture_(food)" class="mw-redirect" title="Texture (food)">texture</a>, to decrease or increase their <a href="/wiki/Viscosity" title="Viscosity">viscosity</a>, to lengthen or shorten <a href="/wiki/Starch_gelatinization" title="Starch gelatinization">gelatinization</a> time or to increase their <a href="/w/index.php?title=Visco-stability&action=edit&redlink=1" class="new" title="Visco-stability (page does not exist)">visco-stability</a>. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Modification_methods">Modification methods</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Modified_starch&action=edit&section=1" title="Edit section: Modification methods"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:St%C3%A4rkeacetat.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f3/St%C3%A4rkeacetat.png/220px-St%C3%A4rkeacetat.png" decoding="async" width="220" height="119" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f3/St%C3%A4rkeacetat.png/330px-St%C3%A4rkeacetat.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f3/St%C3%A4rkeacetat.png/440px-St%C3%A4rkeacetat.png 2x" data-file-width="2179" data-file-height="1178" /></a><figcaption>starch acetate</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Hydroxypropylst%C3%A4rke.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/9/90/Hydroxypropylst%C3%A4rke.png/220px-Hydroxypropylst%C3%A4rke.png" decoding="async" width="220" height="133" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/90/Hydroxypropylst%C3%A4rke.png/330px-Hydroxypropylst%C3%A4rke.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/90/Hydroxypropylst%C3%A4rke.png/440px-Hydroxypropylst%C3%A4rke.png 2x" data-file-width="2237" data-file-height="1354" /></a><figcaption>hydroxypropylated starch</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Kationische_St%C3%A4rke.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/0/07/Kationische_St%C3%A4rke.png/220px-Kationische_St%C3%A4rke.png" decoding="async" width="220" height="107" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/0/07/Kationische_St%C3%A4rke.png/330px-Kationische_St%C3%A4rke.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/0/07/Kationische_St%C3%A4rke.png/440px-Kationische_St%C3%A4rke.png 2x" data-file-width="2179" data-file-height="1063" /></a><figcaption>cationic starch</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Carboxymethylst%C3%A4rke.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Carboxymethylst%C3%A4rke.png/220px-Carboxymethylst%C3%A4rke.png" decoding="async" width="220" height="141" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Carboxymethylst%C3%A4rke.png/330px-Carboxymethylst%C3%A4rke.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Carboxymethylst%C3%A4rke.png/440px-Carboxymethylst%C3%A4rke.png 2x" data-file-width="2179" data-file-height="1394" /></a><figcaption>carboxymethylated starch</figcaption></figure> <p>An ancient way of modifying starch is <a href="/wiki/Malting" title="Malting">malting</a> grain, which humans have done for thousands of years. The plant's own <a href="/wiki/Enzyme" title="Enzyme">enzymes</a> modify the grain's starches. The effects can be modulated by varying the duration and the ambient conditions of the process. However, malting alone is not a limitless or optimized tool for every desirable end product. In recent centuries, humans have expanded their repertoire of starch-modifying methods by learning how to use simple substances such as <a href="/wiki/Acid" title="Acid">acids</a>, <a href="/wiki/Alkali" title="Alkali">alkalis</a>, and <a href="/wiki/Enzyme" title="Enzyme">enzymes</a> from nature to modify starches in tailored ways. </p><p>Acid-treated starch (<a href="/wiki/List_of_food_additives,_Codex_Alimentarius" class="mw-redirect" title="List of food additives, Codex Alimentarius">INS</a> 1401),<sup id="cite_ref-GSFA_3-0" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> also called thin boiling starch, is prepared by treating <a href="/wiki/Starch" title="Starch">starch</a> or starch granules with <a href="/wiki/Inorganic_acid" class="mw-redirect" title="Inorganic acid">inorganic acids</a>, e.g. <a href="/wiki/Hydrochloric_acid" title="Hydrochloric acid">hydrochloric acid</a> (equivalent to <a href="/wiki/Gastric_acid" title="Gastric acid">stomach acid</a>), breaking down the starch molecule and thus reducing the viscosity. </p><p>Other treatments producing modified starch (with different <a href="/wiki/INS_number" class="mw-redirect" title="INS number">INS</a> and <a href="/wiki/E-numbers" class="mw-redirect" title="E-numbers">E-numbers</a>) are: </p> <ul><li><a href="/wiki/Dextrin" title="Dextrin">dextrin</a> (INS 1400),<sup id="cite_ref-GSFA_3-1" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> roasted starch with <a href="/wiki/Hydrochloric_acid" title="Hydrochloric acid">hydrochloric acid</a></li> <li>alkaline-modified starch (INS 1402)<sup id="cite_ref-GSFA_3-2" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> with <a href="/wiki/Sodium_hydroxide" title="Sodium hydroxide">sodium hydroxide</a> or <a href="/wiki/Potassium_hydroxide" title="Potassium hydroxide">potassium hydroxide</a></li> <li>bleached starch (INS 1403)<sup id="cite_ref-GSFA_3-3" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> with <a href="/wiki/Hydrogen_peroxide" title="Hydrogen peroxide">hydrogen peroxide</a></li> <li>oxidized starch (INS 1404, E1404)<sup id="cite_ref-GSFA_3-4" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> with <a href="/wiki/Sodium_hypochlorite" title="Sodium hypochlorite">sodium hypochlorite</a>, breaking down viscosity</li> <li>enzyme-treated starch (INS 1405),<sup id="cite_ref-GSFA_3-5" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Maltodextrin" title="Maltodextrin">maltodextrin</a>, <a href="/wiki/Cyclodextrin" title="Cyclodextrin">cyclodextrin</a></li> <li><a href="/wiki/Monostarch_phosphate" title="Monostarch phosphate">monostarch phosphate</a> (INS 1410, E1410) with <a href="/wiki/Phosphorous_acid" title="Phosphorous acid">phosphorous acid</a> or the salts <a href="/wiki/Sodium_phosphate" title="Sodium phosphate">sodium phosphate</a>, <a href="/wiki/Potassium_phosphate" title="Potassium phosphate">potassium phosphate</a>, or <a href="/wiki/Sodium_triphosphate" title="Sodium triphosphate">sodium triphosphate</a> to reduce <a href="/wiki/Retrogradation_(starch)" title="Retrogradation (starch)">retrogradation</a></li> <li><a href="/wiki/Phosphated_distarch_phosphate" title="Phosphated distarch phosphate">distarch phosphate</a> (INS 1412, E1412) by esterification with for example <a href="/wiki/Sodium_trimetaphosphate" title="Sodium trimetaphosphate">sodium trimetaphosphate</a>, <a href="/wiki/Cross-link" title="Cross-link">crosslinked</a> starch modifying the <a href="/wiki/Rheology" title="Rheology">rheology</a>, the texture</li> <li><a href="/wiki/Acetylated_starch" title="Acetylated starch">acetylated starch</a> (INS 1420, E1420)<sup id="cite_ref-GSFA_3-6" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Esterification" class="mw-redirect" title="Esterification">esterification</a> with <a href="/wiki/Acetic_anhydride" title="Acetic anhydride">acetic anhydride</a></li> <li><a href="/wiki/Hydroxypropylated_starch" class="mw-redirect" title="Hydroxypropylated starch">hydroxypropylated starch</a> (INS 1440, E1440), starch <a href="/wiki/Ether" title="Ether">ether</a>, with <a href="/wiki/Propylene_oxide" title="Propylene oxide">propylene oxide</a>, increasing viscosity stability</li> <li><a href="/wiki/Hydroxyethyl_starch" title="Hydroxyethyl starch">hydroxyethyl starch</a>, with <a href="/wiki/Ethylene_oxide" title="Ethylene oxide">ethylene oxide</a></li> <li>starch sodium octenyl succinate (OSA) starch (INS 1450, E1450) used as <a href="/wiki/Emulsifier" class="mw-redirect" title="Emulsifier">emulsifier</a> adding <a href="/wiki/Hydrophobicity" class="mw-redirect" title="Hydrophobicity">hydrophobicity</a></li> <li>starch aluminium octenyl Succinate (INS 1452, E1452)</li> <li><a href="/wiki/Paper_chemicals#Cationic_starch" title="Paper chemicals">cationic starch</a>, adding positive <a href="/wiki/Electrical_charge" class="mw-redirect" title="Electrical charge">electrical charge</a> to starch</li> <li>carboxymethylated starch with <a href="/wiki/Monochloroacetic_acid" class="mw-redirect" title="Monochloroacetic acid">monochloroacetic acid</a> adding negative charge</li></ul> <p>and combined modifications such as </p> <ul><li><a href="/wiki/Phosphated_distarch_phosphate" title="Phosphated distarch phosphate">phosphated distarch phosphate</a> (INS 1413, E1413)</li> <li><a href="/wiki/Acetylated_distarch_phosphate" title="Acetylated distarch phosphate">acetylated distarch phosphate</a> (INS 1414, E1414)</li> <li><a href="/wiki/Acetylated_distarch_adipate" title="Acetylated distarch adipate">acetylated distarch adipate</a> (INS 1422, E1422),</li> <li><a href="/wiki/Hydroxypropyl_distarch_phosphate" title="Hydroxypropyl distarch phosphate">hydroxypropyl distarch phosphate</a> (INS 1442, E1442),</li> <li>acetylated oxidized starch (INS 1451, E1451).<sup id="cite_ref-GSFA_3-7" class="reference"><a href="#cite_note-GSFA-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup></li></ul> <p>Modified starch may also be a cold-water-soluble, <a href="/wiki/Pregelatinized_starch" class="mw-redirect" title="Pregelatinized starch">pregelatinized</a> or instant starch which thickens and gels without heat, or a cook-up starch which must be cooked like regular starch. Drying methods to make starches cold-water-soluble are <a href="/wiki/Food_extrusion" title="Food extrusion">extrusion</a>, <a href="/wiki/Drum_drying" title="Drum drying">drum drying</a>, <a href="/wiki/Spray_drying" title="Spray drying">spray drying</a> or <a href="/wiki/Dextrin" title="Dextrin">dextrinization</a>. </p><p>Other starch derivatives, the starch sugars, like <a href="/wiki/Glucose" title="Glucose">glucose</a>, <a href="/wiki/High_fructose_syrup" class="mw-redirect" title="High fructose syrup">high fructose syrup</a>, <a href="/wiki/Glucose_syrup" title="Glucose syrup">glucose syrups</a>, <a href="/wiki/Maltodextrin" title="Maltodextrin">maltodextrins</a>, starch degraded with <a href="/wiki/Amylase" title="Amylase">amylase</a> <a href="/wiki/Enzyme" title="Enzyme">enzyme</a> are mainly sold as liquid <a href="/wiki/Syrup" title="Syrup">syrup</a> to make a <a href="/wiki/Sugar_substitute" title="Sugar substitute">sweetener</a>. </p> <div class="mw-heading mw-heading2"><h2 id="Examples_of_use_and_functionality_of_modified_starch">Examples of use and functionality of modified starch</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Modified_starch&action=edit&section=2" title="Edit section: Examples of use and functionality of modified starch"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1251242444"><table class="box-Unreferenced_section plainlinks metadata ambox ambox-content ambox-Unreferenced" role="presentation"><tbody><tr><td class="mbox-image"><div class="mbox-image-div"><span typeof="mw:File"><a href="/wiki/File:Question_book-new.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/50px-Question_book-new.svg.png" decoding="async" width="50" height="39" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/75px-Question_book-new.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/99/Question_book-new.svg/100px-Question_book-new.svg.png 2x" data-file-width="512" data-file-height="399" /></a></span></div></td><td class="mbox-text"><div class="mbox-text-span">This section <b>does not <a href="/wiki/Wikipedia:Citing_sources" title="Wikipedia:Citing sources">cite</a> any <a href="/wiki/Wikipedia:Verifiability" title="Wikipedia:Verifiability">sources</a></b>.<span class="hide-when-compact"> Please help <a href="/wiki/Special:EditPage/Modified_starch" title="Special:EditPage/Modified starch">improve this section</a> by <a href="/wiki/Help:Referencing_for_beginners" title="Help:Referencing for beginners">adding citations to reliable sources</a>. Unsourced material may be challenged and <a href="/wiki/Wikipedia:Verifiability#Burden_of_evidence" title="Wikipedia:Verifiability">removed</a>.</span> <span class="date-container"><i>(<span class="date">February 2024</span>)</i></span><span class="hide-when-compact"><i> (<small><a href="/wiki/Help:Maintenance_template_removal" title="Help:Maintenance template removal">Learn how and when to remove this message</a></small>)</i></span></div></td></tr></tbody></table> <p>Pre-gelatinized starch is used to thicken instant <a href="/wiki/Dessert" title="Dessert">desserts</a>, allowing the food to thicken with the addition of cold water or milk.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (November 2024)">citation needed</span></a></i>]</sup> Similarly, <a href="/wiki/Cheese_sauce" title="Cheese sauce">cheese sauce</a> granules such as in <a href="/wiki/Macaroni_and_Cheese" class="mw-redirect" title="Macaroni and Cheese">Macaroni and Cheese</a>, <a href="/wiki/Lasagna" title="Lasagna">lasagna</a>, or <a href="/wiki/Gravy" title="Gravy">gravy</a> granules may be thickened with boiling water without the product going lumpy. Commercial <a href="/wiki/Pizza_topping" class="mw-redirect" title="Pizza topping">pizza toppings</a> containing modified starch will thicken when heated in the oven, keeping them on top of the pizza, and then become runny when cooled.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p><p>A suitably modified starch is used as a <a href="/wiki/Fat_substitute" title="Fat substitute">fat substitute</a> for low-fat versions of traditionally fatty foods,<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> e.g. <a href="/wiki/Food_industry" title="Food industry">industrial</a> milk-based desserts like <a href="/wiki/Yogurt" title="Yogurt">yogurt</a><sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> or reduced-fat hard <a href="/wiki/Salami" title="Salami">salami</a><sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product <a href="/wiki/Olestra" title="Olestra">Olestra</a>. </p><p>Modified starch is added to frozen products to prevent them from dripping when defrosted. Modified starch, bonded with <a href="/wiki/Phosphate" title="Phosphate">phosphate</a>, allows the starch to absorb more water and keeps the ingredients together.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Modified starch acts as an emulsifier for <a href="/wiki/French_dressing" title="French dressing">French dressing</a> by enveloping oil droplets and suspending them in the water. Acid-treated starch forms the shell of <a href="/wiki/Jelly_bean" title="Jelly bean">jelly beans</a>. Oxidized starch increases the stickiness of <a href="/wiki/Batter_(cooking)" title="Batter (cooking)">batter</a>. </p><p>Carboxymethylated starches are used as a <a href="/wiki/Wallpaper_adhesive" class="mw-redirect" title="Wallpaper adhesive">wallpaper adhesive</a>, as <a href="/wiki/Textile_printing" title="Textile printing">textile printing</a> thickener, as <a href="/wiki/Tablet_(pharmacy)" title="Tablet (pharmacy)">tablet</a> <a href="/wiki/Excipient" title="Excipient">disintegrants</a> and <a href="/wiki/Excipients" class="mw-redirect" title="Excipients">excipients</a> in the pharmaceutical industry. </p><p><a href="/wiki/Cation" class="mw-redirect" title="Cation">Cationic</a> starch is used as wet end <a href="/wiki/Sizing" title="Sizing">sizing</a> agent in <a href="/wiki/Paper_machine" title="Paper machine">paper manufacturing</a>. </p> <div class="mw-heading mw-heading2"><h2 id="Genetically_modified_starch">Genetically modified starch</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Modified_starch&action=edit&section=3" title="Edit section: Genetically modified starch"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Modified starch should not be confused with <a href="/wiki/Genetically_modified_food" title="Genetically modified food">genetically modified</a> starch, which refers to starch from <a href="/wiki/Genetically_modified_organism" title="Genetically modified organism">genetically engineered plants</a>, such as those that have been genetically modified to produce novel fatty acids or carbohydrates which might not occur in the plant species being harvested. In Europe the term "<a href="/wiki/Genetically_modified_organism" title="Genetically modified organism">Genetically Modified Organism</a>" is used solely where "the genetic material has been altered in a way that does not occur naturally through fertilisation and/or natural recombination".<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> The modification in "genetically modified" refers to the genetic engineering of the plant <a href="/wiki/DNA" title="DNA">DNA</a>, whereas in the term "Modified Starch" seen on <a href="/wiki/Mandatory_labelling" title="Mandatory labelling">mandatory</a> <a href="/wiki/Ingredients" class="mw-redirect" title="Ingredients">ingredient</a> <a href="/wiki/Food_labelling_Regulations" class="mw-redirect" title="Food labelling Regulations">labels</a> it refers to the later processing or treatment of the starch or starch granules. </p><p>Genetically modified starch is of interest in the manufacture of <a href="/wiki/Biodegradable_polymer" title="Biodegradable polymer">biodegradable polymers</a> and noncellulose feedstock in the <a href="/wiki/Paper_industry" class="mw-redirect" title="Paper industry">paper industry</a>, as well as the creation of new <a href="/wiki/Food_additives" class="mw-redirect" title="Food additives">food additives</a>. For example, researchers aim to alter the enzymes within living plants to create starches with desirable modified properties, and thus eliminate the need for enzymatic processing after starch is extracted from the plant.<sup id="cite_ref-Zeeman_10-0" class="reference"><a href="#cite_note-Zeeman-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Modified_starch&action=edit&section=4" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Acceptable_daily_intake" title="Acceptable daily intake">Acceptable daily intake</a> – Measure of a substance in food or water</li> <li><a href="/wiki/Retrogradation_(starch)" title="Retrogradation (starch)">Retrogradation (starch)</a> – Gelatinization of starch</li> <li><a href="/wiki/Starch_gelatinization" title="Starch gelatinization">Starch gelatinization</a> – Process of breaking down the intermolecular bonds of starch by water</li> <li><a href="/wiki/Resistant_starch" title="Resistant starch">Resistant starch</a> – Dietary fiber</li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Modified_starch&action=edit&section=5" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-Vaclavik-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-Vaclavik_1-0">^</a></b></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFVickie_VaclavikVickie_A._VaclavikElizabeth_W._Christian2007" class="citation book cs1">Vickie Vaclavik; Vickie A. Vaclavik; Elizabeth W. Christian (2007). <i>Essentials of food science</i> (3rd ed.). Springer. p. 61. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-387-69939-4" title="Special:BookSources/978-0-387-69939-4"><bdi>978-0-387-69939-4</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Essentials+of+food+science&rft.pages=61&rft.edition=3rd&rft.pub=Springer&rft.date=2007&rft.isbn=978-0-387-69939-4&rft.au=Vickie+Vaclavik&rft.au=Vickie+A.+Vaclavik&rft.au=Elizabeth+W.+Christian&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text">Starch derivatization: fascinating and unique industrial opportunities, K. F. Gotlieb, A. Capelle, Wageningen Academic Publishers, 2005, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-90-76998-60-2" title="Special:BookSources/978-90-76998-60-2">978-90-76998-60-2</a></span> </li> <li id="cite_note-GSFA-3"><span class="mw-cite-backlink">^ <a href="#cite_ref-GSFA_3-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-GSFA_3-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-GSFA_3-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-GSFA_3-3"><sup><i><b>d</b></i></sup></a> <a href="#cite_ref-GSFA_3-4"><sup><i><b>e</b></i></sup></a> <a href="#cite_ref-GSFA_3-5"><sup><i><b>f</b></i></sup></a> <a href="#cite_ref-GSFA_3-6"><sup><i><b>g</b></i></sup></a> <a href="#cite_ref-GSFA_3-7"><sup><i><b>h</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.codexalimentarius.net/gsfaonline/docs/CXS_192e.pdf">"Codex General Standard for Food Additives (GSFA) Online Database"</a> <span class="cs1-format">(PDF)</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Codex+General+Standard+for+Food+Additives+%28GSFA%29+Online+Database&rft_id=http%3A%2F%2Fwww.codexalimentarius.net%2Fgsfaonline%2Fdocs%2FCXS_192e.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZhangFanXuXu2024" class="citation journal cs1">Zhang, Honghong; Fan, Haoran; Xu, Xueming; Xu, Dan (January 2024). <a rel="nofollow" class="external text" href="https://doi.org/10.1016/j.tifs.2023.104251">"Deterioration mechanisms and quality improvement methods in frozen dough: An updated review"</a>. <i><a href="/wiki/Trends_in_Food_Science_and_Technology" title="Trends in Food Science and Technology">Trends in Food Science and Technology</a></i>. <b>143</b> – via Science Direct.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Trends+in+Food+Science+and+Technology&rft.atitle=Deterioration+mechanisms+and+quality+improvement+methods+in+frozen+dough%3A+An+updated+review&rft.volume=143&rft.date=2024-01&rft.aulast=Zhang&rft.aufirst=Honghong&rft.au=Fan%2C+Haoran&rft.au=Xu%2C+Xueming&rft.au=Xu%2C+Dan&rft_id=https%3A%2F%2Fdoi.org%2F10.1016%2Fj.tifs.2023.104251&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFLinJiangLiSang2024" class="citation journal cs1">Lin, Qianzhu; Jiang, Ling; Li, Xiaojing; Sang, Shangyuan; Ji, Hangyan; Jin, Zhengyu; Qiu, Chao (June 2024). <a rel="nofollow" class="external text" href="https://doi.org/10.1016/j.fbio.2024.104149">"Starch based fat replacers in food system: Modification, structured design, and application"</a>. <i>Food Bioscience</i>. <b>59</b> – via Science Direct.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Food+Bioscience&rft.atitle=Starch+based+fat+replacers+in+food+system%3A+Modification%2C+structured+design%2C+and+application&rft.volume=59&rft.date=2024-06&rft.aulast=Lin&rft.aufirst=Qianzhu&rft.au=Jiang%2C+Ling&rft.au=Li%2C+Xiaojing&rft.au=Sang%2C+Shangyuan&rft.au=Ji%2C+Hangyan&rft.au=Jin%2C+Zhengyu&rft.au=Qiu%2C+Chao&rft_id=https%3A%2F%2Fdoi.org%2F10.1016%2Fj.fbio.2024.104149&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFHeHanLiuWang2019" class="citation journal cs1 cs1-prop-long-vol">He, Jun; Han, Yumei; Liu, Min; Wang, Yanan; Yang, Yang; Yang, Xujin (2019). <a rel="nofollow" class="external text" href="https://doi.org/10.3168/jds.2018-15562">"Effect of 2 types of resistant starches on the quality of yogurt"</a>. <i><a href="/wiki/Inner_Mongolia_Agricultural_University" title="Inner Mongolia Agricultural University">Inner Mongolia Agricultural University</a></i>. 102:3956 (3964): 8 – via <a href="/wiki/American_Dairy_Science_Association" title="American Dairy Science Association">American Dairy Science Association</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Inner+Mongolia+Agricultural+University&rft.atitle=Effect+of+2+types+of+resistant+starches+on+the+quality+of+yogurt&rft.volume=102%3A3956&rft.issue=3964&rft.pages=8&rft.date=2019&rft.aulast=He&rft.aufirst=Jun&rft.au=Han%2C+Yumei&rft.au=Liu%2C+Min&rft.au=Wang%2C+Yanan&rft.au=Yang%2C+Yang&rft.au=Yang%2C+Xujin&rft_id=https%3A%2F%2Fdoi.org%2F10.3168%2Fjds.2018-15562&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSkrede1989" class="citation journal cs1">Skrede, G (1989). <a rel="nofollow" class="external text" href="https://doi.org/10.1016/0309-1740(89)90063-6">"Comparison of various types of starch when used in meat sausages"</a>. <i>Meat Science</i>. <b>25</b> (1): 21–36 – via <a href="/wiki/PubMed" title="PubMed">PubMed</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Meat+Science&rft.atitle=Comparison+of+various+types+of+starch+when+used+in+meat+sausages&rft.volume=25&rft.issue=1&rft.pages=21-36&rft.date=1989&rft.aulast=Skrede&rft.aufirst=G&rft_id=https%3A%2F%2Fdoi.org%2F10.1016%2F0309-1740%2889%2990063-6&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAčkarGrecGrgićGryszkin2022" class="citation journal cs1">Ačkar, Đurđica; Grec, Marijana; Grgić, Ivanka; Gryszkin, Artur; Styczyńska, Marzena; Jozinović, Antun; Miličević, Borislav; Šubarić, Drago; Babić, Jurislav (August 17, 2022). <a rel="nofollow" class="external text" href="https://doi.org/10.3390%2Fpolym14163359">"Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)"</a>. <i><a href="/wiki/Polymers_(journal)" title="Polymers (journal)">Polymers</a></i>. <b>14</b> (16): 3359 – via <a href="/wiki/PubMed" title="PubMed">PubMed</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Polymers&rft.atitle=Physical+Properties+of+Starches+Modified+by+Phosphorylation+and+High-Voltage+Electrical+Discharge+%28HVED%29&rft.volume=14&rft.issue=16&rft.pages=3359&rft.date=2022-08-17&rft.aulast=A%C4%8Dkar&rft.aufirst=%C4%90ur%C4%91ica&rft.au=Grec%2C+Marijana&rft.au=Grgi%C4%87%2C+Ivanka&rft.au=Gryszkin%2C+Artur&rft.au=Styczy%C5%84ska%2C+Marzena&rft.au=Jozinovi%C4%87%2C+Antun&rft.au=Mili%C4%8Devi%C4%87%2C+Borislav&rft.au=%C5%A0ubari%C4%87%2C+Drago&rft.au=Babi%C4%87%2C+Jurislav&rft_id=https%3A%2F%2Fdoi.org%2F10.3390%252Fpolym14163359&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.efsa.europa.eu/en/topics/topic/genetically-modified-organisms">"GMO"</a>. <i>European food Standards Agency</i>. 24 April 2013.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=European+food+Standards+Agency&rft.atitle=GMO&rft.date=2013-04-24&rft_id=http%3A%2F%2Fwww.efsa.europa.eu%2Fen%2Ftopics%2Ftopic%2Fgenetically-modified-organisms&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> <li id="cite_note-Zeeman-10"><span class="mw-cite-backlink"><b><a href="#cite_ref-Zeeman_10-0">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFZeemanKossmannSmith2010" class="citation journal cs1">Zeeman, Samuel C.; Kossmann, Jens; Smith, Alison M. (2 June 2010). <a rel="nofollow" class="external text" href="https://www.annualreviews.org/doi/abs/10.1146/annurev-arplant-042809-112301">"Starch: Its Metabolism, Evolution, and Biotechnological Modification in Plants"</a>. <i>Annual Review of Plant Biology</i>. <b>61</b> (1): 209–234. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1146%2Fannurev-arplant-042809-112301">10.1146/annurev-arplant-042809-112301</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/20192737">20192737</a><span class="reference-accessdate">. Retrieved <span class="nowrap">16 July</span> 2021</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Annual+Review+of+Plant+Biology&rft.atitle=Starch%3A+Its+Metabolism%2C+Evolution%2C+and+Biotechnological+Modification+in+Plants&rft.volume=61&rft.issue=1&rft.pages=209-234&rft.date=2010-06-02&rft_id=info%3Adoi%2F10.1146%2Fannurev-arplant-042809-112301&rft_id=info%3Apmid%2F20192737&rft.aulast=Zeeman&rft.aufirst=Samuel+C.&rft.au=Kossmann%2C+Jens&rft.au=Smith%2C+Alison+M.&rft_id=https%3A%2F%2Fwww.annualreviews.org%2Fdoi%2Fabs%2F10.1146%2Fannurev-arplant-042809-112301&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Suggested_reading">Suggested reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Modified_starch&action=edit&section=6" title="Edit section: Suggested reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFRidgwell2001" class="citation book cs1">Ridgwell, Jenny (2001). <i>GCSE food technology for OCR</i> (2nd ed.). Oxford: Heinemann. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-435-41951-6" title="Special:BookSources/978-0-435-41951-6"><bdi>978-0-435-41951-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=GCSE+food+technology+for+OCR&rft.place=Oxford&rft.edition=2nd&rft.pub=Heinemann&rft.date=2001&rft.isbn=978-0-435-41951-6&rft.aulast=Ridgwell&rft.aufirst=Jenny&rfr_id=info%3Asid%2Fen.wikipedia.org%3AModified+starch" class="Z3988"></span></li> <li><i>Revise for OCR GCSE Food Technology</i>, Alison Winson. 2003.</li> <li><i>Degradable Polymers, Recycling, and Plastics Waste Management</i>. S Huang, <a href="/wiki/Ann-Christine_Albertsson" title="Ann-Christine Albertsson">Ann-Christine Albertsson</a>. 1995.</li> <li><i>Modified Starch</i>, Jenny Ridgwell, Ridgwell Press, 2001, <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-901151-07-7" title="Special:BookSources/978-1-901151-07-7">978-1-901151-07-7</a></li></ul>    </div><noscript><img src="https://login.wikimedia.org/wiki/Special:CentralAutoLogin/start?type=1x1" alt="" width="1" height="1" style="border: none; position: absolute;"></noscript> <div class="printfooter" data-nosnippet="">Retrieved from "<a dir="ltr" href="https://en.wikipedia.org/w/index.php?title=Modified_starch&oldid=1257967563">https://en.wikipedia.org/w/index.php?title=Modified_starch&oldid=1257967563</a>"</div></div> <div id="catlinks" class="catlinks" data-mw="interface"><div id="mw-normal-catlinks" class="mw-normal-catlinks"><a href="/wiki/Help:Category" title="Help:Category">Categories</a>: <ul><li><a href="/wiki/Category:Starch" title="Category:Starch">Starch</a></li><li><a href="/wiki/Category:Food_additives" title="Category:Food additives">Food additives</a></li><li><a href="/wiki/Category:Edible_thickening_agents" title="Category:Edible thickening agents">Edible thickening agents</a></li></ul></div><div id="mw-hidden-catlinks" class="mw-hidden-catlinks mw-hidden-cats-hidden">Hidden categories: <ul><li><a href="/wiki/Category:CS1:_long_volume_value" title="Category:CS1: long volume value">CS1: long volume value</a></li><li><a href="/wiki/Category:Articles_with_short_description" title="Category:Articles with short description">Articles with short description</a></li><li><a href="/wiki/Category:Short_description_matches_Wikidata" title="Category:Short description matches Wikidata">Short description matches Wikidata</a></li><li><a href="/wiki/Category:Articles_needing_additional_references_from_May_2010" title="Category:Articles needing additional references from May 2010">Articles needing additional references from May 2010</a></li><li><a href="/wiki/Category:All_articles_needing_additional_references" title="Category:All articles needing additional references">All articles needing additional references</a></li><li><a href="/wiki/Category:Articles_needing_additional_references_from_February_2024" title="Category:Articles needing additional references from February 2024">Articles needing additional references from February 2024</a></li><li><a href="/wiki/Category:All_articles_with_unsourced_statements" title="Category:All articles with unsourced statements">All articles with unsourced statements</a></li><li><a href="/wiki/Category:Articles_with_unsourced_statements_from_November_2024" title="Category:Articles with unsourced statements from November 2024">Articles with unsourced statements from November 2024</a></li></ul></div></div> </div> </main> </div> <div class="mw-footer-container"> <footer id="footer" class="mw-footer" > <ul id="footer-info"> <li id="footer-info-lastmod"> This page was last edited on 17 November 2024, at 12:37<span class="anonymous-show"> (UTC)</span>.</li> <li id="footer-info-copyright">Text is available under the <a href="/wiki/Wikipedia:Text_of_the_Creative_Commons_Attribution-ShareAlike_4.0_International_License" title="Wikipedia:Text of the Creative Commons Attribution-ShareAlike 4.0 International License">Creative Commons Attribution-ShareAlike 4.0 License</a>; additional terms may apply. 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