Modified starch possesses textural properties characteristic of many products and is widely utilized in the food industry as a thickening agent, stabilizer, gelling agent, binder, and more. As grain constitutes the most fundamental means of subsistence, modified starch occupies a pivotal position within the food industry. With consumer demands regarding food variety, nutritional value, and health benefits intensifying significantly, the modified starch sector is evolving toward greater product diversity, comprehensive specifications, and attributes such as safety, health, nutritional richness, low fat content, and eco-friendliness.
Dietary trends increasingly emphasize low-fat diets and an increased intake of complex carbohydrates. Research conducted by Hyun-Jung Chung et al. revealed that modified starch alters both *in vitro* digestibility and glycemic index profiles; specifically, it leads to a marked increase in resistant starch content, a decrease in slowly digestible starch, and a significant reduction in rapidly digestible starch-thereby effectively lowering the rate at which blood glucose levels rise in the human body. While there is substantial market demand for instant noodles, products utilizing native starch often lack stability; moreover, the frying process and high fat content typically associated with instant noodles compromise both product quality and human health. Studies have demonstrated that acetylated potato starch not only enhances the firmness of instant noodles without significantly altering their cohesiveness but can also partially substitute for the low-protein wheat flour traditionally used in their production, thereby helping to reduce dietary fat intake.
Enzymatically modified starches are particularly well-suited for applications within the food industry. When enzymatically modified carboxymethyl starch was incorporated into sausages, it was found to enhance water-holding capacity and emulsification stability, establishing it as an ideal fat substitute for sausage production. Modified starches also find effective application in bread-making, where they can retard staling, improve mouthfeel, and facilitate the creation of bread recipes with specific, tailored characteristics. One study involving the use of modified starches-specifically acetylated adipate distarch and hydroxypropyl distarch phosphate-in gluten-free bread formulations demonstrated that these additives significantly improved loaf volume and elasticity, helping the baked goods retain a soft and fluffy texture. Furthermore, in emulsion systems, modified starches play a critical role in maintaining system stability and viscosity, as well as in reducing surface tension.
