Modified Potato Starch, For Food

Modified potato starches have improved functional properties compared to the native potato starches. The effects of some common physical and chemical modifications, such as heat/moisture treatment, acetylation, hydroxypropylation, and cross-linking, on the physicochemical, morphological, thermal, and rheological characteristics of potato starch are changed. The distinguishing factors that affect the efficiency of modification are the starch source, amylose-to-amylopectin ratio, molecular structure, presence and type of catalyst, morphology and size of granules, reaction time, and type and concentration of the modifying reagent. The extent of alteration in the starch properties reflects the resistance or the susceptibility of a starch toward various modifications.