Physical Modifications of Starch

Starch is a carbohydrate that serves as a primary source of energy for plants and animals. Various functional properties of starch make it an ideal ingredient for the food industry. It is generally considered that native starches do not always meet the necessary functionalities required for specific foods. Starch is typically modified to enhance its functional attributes for application in different food formulations. Different techniques are employed to synthesize starch with various functional attributes and applications. Food processors prefer to use physically modified starches rather than chemically modified starches, so it is becoming increasingly important to use functional starches that have not been chemically modified. The physical modification of starches via physical treatment is investigated as a method to modify starch properties without chemically modifying them. Since they are free of chemicals or biological agents, physically modified starches are a less expensive option than chemically and enzymatically modified starches.