Classification of modified starch

1、 Divided by denaturation treatment method (chemical reaction essence)

This is the most core and scientific classification method, reflecting the essence of changes in starch molecular structure.

Chemically modified starch

Physically modified starch

Enzymatic modified starch

Composite denaturation (combination of multiple methods)

2、 Divided by ion characteristics

Classify based on the charge carried by starch molecules after dissociation in aqueous solution.

Non ionic modified starch: such as hydroxypropyl starch, acetate starch, oxidized starch, etc.

Ionic modified starch:

3、 Divided by functional purpose

This is the closest classification method to the application.

Thickening and stabilizing type: such as cross-linked starch and cross-linked esterified starch, used for high-temperature sterilization of food, sauces, yogurt, etc., providing long-term stable viscosity.

Emulsified embedding type: such as octenyl succinate starch ester, is an excellent emulsifier and microcapsule wall material used for embedding beverages, spices, and oils.

Gelled film-forming type: such as oxidized starch and certain hydrolyzed starch, used for candy, edible films, and coatings.

Adhesive reinforcement type: such as cationic starch and hydroxypropyl starch, mainly used for wet end addition and surface sizing in papermaking to enhance paper strength.

Cold water soluble type: such as pre gelatinized starch, used for convenience food, instant soup, and solid beverages.

Anti digestive type: resistant starch, used in functional foods, providing low calorie and prebiotic functions.

4、 Divided by raw material source

Modified corn starch (most common)

Cassava modified starch (high transparency, low gelatinization temperature)

Potato modified starch (high viscosity, good whiteness)

Wheat modified starch

Waxy corn modified starch (all branched starch, not easily aged)

5、 Divided by application industry (the most intuitive business classification)

Modified starch for food: must comply with food additive regulations (such as GB 2760). Require safety and good taste, used for meat products, dairy products, baked goods, seasonings, beverages, etc.

Modified starch for paper making: the industrial field with the largest consumption, mainly uses cationic starch, phosphate starch, etc. as wet end additives, interlayer spray, surface sizing agent and coating adhesive.

Modified starch for textiles: used as a warp sizing agent to improve yarn strength and smoothness.

Modified starch for pharmaceutical use, such as pre gelatinized starch (disintegrant) and cross-linked starch (drug carrier), requires extremely high purity.

Modified starch for construction: such as hydroxypropyl starch, etherified starch, used as putty powder, mortar water retaining agent, etc.

Other industrial applications: such as petroleum drilling fluids, detergents, water treatment, casting, and other industries.

Summary and selection points

In practical applications, the selection of modified starch requires comprehensive consideration of the following factors:

Processing conditions: temperature pH、 Shear force.

Required functions: thickening, stability, emulsification, gel, bonding, etc.

Final product requirements: appearance, taste, texture, shelf life.

Regulatory compliance, especially in the fields of food and medicine.

Cost factors.

Normally, a high-performance commodity modified starch is often made from specific raw materials through composite chemical denaturation (such as cross-linking+esterification/etherification) to meet the complex needs of specific industries (such as yogurt or papermaking).