What is crosslinked starch?

Cross-linked starches are those that undergo a molecular reaction at selected hydroxyl (-OH) groups of two adjoining intact starch molecule. The purpose of cross-linked is to enable the starch to withstand such conditions as low pH, high shear or high temperatures.

What is esterified starch?

Esterification is one of the most important methods to alter the structure of starch granules and improve its applications. Conventionally, starch esters are prepared by conventional or dual modification techniques, which have the disadvantages of being expensive, have regent overdoses, and are time-consuming.

What is oxidized starch?

Oxidized starch is a modified starch. It is obtained by treatment of food starch in accordance with good manufacturing practice with sodium hypochlorite. Oxidation involves the deliberate production of carboxyl groups.

What does starch do in a chemical reaction?

Starch can undergo reactions such as hydrolysis, esterification, etherification and oxidation. These reactions give modified starches which can be used in baked foods, confectionaries, soups and salad dressings.

What kind of crosslinking agent is used for starch?

Out of different methods, crosslinking is one of the widely used ones. There are different crosslinking agents available. The method and mechanism of widely used crosslinking agents like phosphorous oxychloride, adipate and epichlorohydrin are discussed and compared. When starch is crosslinked, its properties vary.

How is crosslinking used in the food industry?

Starch is a widely used component in the food industry. Native starch does not have the desired properties, so it is modified according to the required properties. Out of different methods, crosslinking is one of the widely used ones. There are different crosslinking agents available.

Which is higher crosslinked starch or native starch?

When the viscosity behav-. iour of crosslinked starch is studied on rapid viscosity ana-. lyser (RVA), it shows that the peak viscosity of crosslinked. starch is higher than that of native starch (Chantaro etal.

How does crosslinking of corn starch affect viscosity?

Crosslinking of corn starch with adipate (mixed acetic/adipic acid anhydride). … Effect of mild crosslinking on viscosity of corn starch and native corn starch. … Mechanism of crosslinking of corn starches with phosphorous oxychloride (POCl 3 ).