Chemical Crosslinking, Acid Hydrolysis, Oxidation, Esterification, and Etherification of Starch

Chemically modified starches are one of the most commonly used additives in food products. Different chemical reactions like esterification, etherification, hydrolysis, oxidation, crosslinking, and bleaching have been employed to develop chemically modified starches globally. The most commercially exploited sources for the development of modified starches are waxy corn, normal and high-amylose corn, tapioca, potato, and rice starch. These are used as bulking agent, thickening agent, coating agent, anti-crystallizing agent, and texturizing agent in wide range of products. Their fat replacement potential in different ready-to-eat products has also been a known starch application. This chapter in-depth discussed preparation, applications, and safety assessment of crosslinked, esterified, etherified, oxidized/bleached, and acid-thinned starches along with the impact of these modifications on the structural, functional, and digestibility characteristics of starches.