Will you stop buying food that contains modified starch? If yes, then you are not alone in this decision. So many people, having studied the composition, return the product to the shelf, fearing that the modified starch is GMO.

Is it really?
Let me reassure you right away: modified starch has nothing to do with GMOs. Genetically modified starch cannot exist in nature at all. To understand this issue, let's look at the example of corn, which is genetically modified quite often. Grain, cereals, silage obtained from such corn will also be genetically modified, because. contain the DNA of this corn.
But in starch there are no corn cells, no DNA, and, accordingly, no genes. Why? Because although starch and organic matter, it is not a living formation. It is a natural polymer.

What is modified starch?
According to GOST R 51953-2002 "Starch and starch products", modified starches are called starches, the properties of which are directionally changed as a result of chemical, biochemical, physical, or combined processing.
Currently, there are about 20 types of starches allowed for use in Russia.

Where and how are modified starches used.
Each of the 20 types of starch has its own properties, in accordance with this, their use is determined.

Odorless starches are used in baby powders, in the manufacture of baking powder, powdered sugar. Starch with a changed color - for technical purposes.
The swelling properties of starch are used to make ketchups, mayonnaises, sauces, yoghurts, creams and puddings. To enhance the taste and texture of the product - in cakes, pastries, bakery products.

Natural, without starch, the production of sausages will not do. Here, its property of binding moisture is exploited. Well, starch itself is much cheaper than beef and even soy isolate, so it is beneficial for the manufacturer to “fertilize” the sausage mass with starch. Especially often such things are done in the production of cheap sausages. If it seemed to you that the sausage was like rubber, then the starch was sprinkled.

In baby food, starch is used to prevent mashed potatoes from separating. It is known that starch strengthens quite seriously, therefore, it is modified starch that is used, because. its structure is broken into smaller parts.

So in itself, modified starch is not dangerous for healthy people. This starch is widely used in Food Industry, and its reasonable amount cannot spoil taste qualities product. In this case, the manufacturer, in the case of using modified starch, is obliged to indicate its presence in the composition of the product.

But as always there is one, but very significant "BUT". There are a number of diseases in which starch becomes dangerous. By withholding complete information, the manufacturer endangers the health of consumers.

Modified starches approved for use in the food industry:
E 1400 - thermally processed starch
E 1401 acid treated starch
E 1402 - starch treated with alkali
E 1403 - bleached starch
E 1404 - oxidized starch
E 1405 - starch treated with enzyme preparations
E 1410 - monostarch phosphate
E 1411 - distarchglycerin
E 1412 - distarch phosphate
E 1413 - phosphated distarch phosphate
E 1414 - acetylated distarch phosphate
E 1420 - acetate starch
E 1422 - acetylated distarch adipate
E 1423 - acetylated distarch glycerin
E 1440 - hydroxypropylated starch
E 1442 - Hydroxypropylated distarch phosphate
E 1443 - distarchglycerol hydroxypropylated
E 1450 - starch and sodium salt of octenylsuccinic acid ester
E 1451 - acetylated oxidized starch

When we hear the word "modified", we remember about GMO.

it does not matter to genetic engineering, however, from this, the ingredients that have undergone transformation do not become harmless.

Polysaccharide starch is transformed to improve consumer properties goods.

The advantages of using it are cheapness compared to cellulose and the ability to resist product deformation.

How do they receive?

In industry, the polysaccharide is subjected to physical, chemical, biological or complex processing. Depending on this, it is divided into the corresponding types.

Varieties

The physical degradation of carbohydrate is most secure, since no significant difference from the natural structure of the molecule is observed with this method. By physical impact distinguish the following types:

Although this type of starch controls blood sugar, it is not completely absorbed by the body.

Kinds

By chemical attack There are the following types of this carbohydrate:

Can be seperate biological modification of starch, although the following methods are at the junction with chemical and physical methods:

1. Enzymatic hydrolysis. The carbohydrate is subjected to the action of enzymes that dissolve it without changing the chemical structure, or with the breakdown of the polymer into molecules with a small molecular weight: dextrose, maltose, glucose.
2. porous polysaccharide obtained by mixing it with hydrochloric acid, followed by heating. Then they put in certain enzymes and incubated for many hours. At the final stage, the resulting split starch and glucose syrup are separated.

Areas of use

Swollen potato polysaccharide is commonly found in puddings, foods fast food and ice cream, thanks to which it becomes denser without excessive bubbles.

Swelling corn starch is used in fondant fillings candy. This makes it possible to reduce the sugar content and is very convenient when molding sweets. If there are many protein molecules in such starch, they can replace egg white.

extruded carbohydrate is used in the preparation of jelly, desserts, marmalade, muffins. thermally modified the polysaccharide is used in the confectionery industry and in the manufacture of capsules.

resistive starch is used in the production of biscuits and biscuits. Boiling carbohydrate due to its properties it is suitable for making Turkish Delight and chewing sweets.

hydrolyzed release starch is used in marmalade and jelly products, marshmallows, chewing gums.

Oxidized polysaccharide used in industry and in the manufacture of pastes.

gelling a variety of starch found in the refrigeration industry, the production of ice cream and some confectionery.

oxidized carbohydrate with many alcohol groups has increased adhesion to the fiber. Carboxymethyl starch used in mayonnaise, creams, margarines as a stabilizer, thickener and shaper.

cross-linked polysaccharide used in chocolate spreads, ready-made salads, in the industry in the production of liqueurs.

Phosphate Starch found application in meat canning as thickener, in the manufacture of mayonnaises, low-fat sauces and creams, jelly, frozen semi-finished products, biscuits, waffles, bread as stabilizer.

Phosphate starch with subsequent extrusion is suitable for breakfast cereals, snacks, pasta, as it increases volume finished product.

stabilized processed carbohydrate acetic acid, used as a thickener in the food industry, and cassava starch– in the pulp and paper and woodworking industries.

porous polysaccharide found application in the production of powdered oils. Also, the thickening and emulsifying properties of starches are used in industry, where there are multicomponent mixtures, the ingredients of which do not mix with each other under natural conditions.

Wherein as a thickener for paints, mainly methylated, ethylated and carboxymethylated starch derivatives are used. Starch also has adhesive effect. By introducing anionic and nonionic groups into this carbohydrate, it is possible to initiate its transformation into surfactants.

E 1442

Food additive E 1442 - hydroxypropylated distarch phosphate- refers to cross-linked starches and is used as a stabilizer, thickener and emulsifier.

It is obtained by reaction with phosphorus oxychloride POCl3 or chloromethyloxirane.

This modification stable to fluctuations in the pH of the medium, cooking, thawing and freezing.

E 1442 is used in industry in the manufacture of yoghurts, processed foods, cream, ice cream, as well as instant soups and various sauces and mayonnaises as stabilizing agent. As a preservative is part of fish and canned vegetables and fruits.

It is believed that this harmless, however, at high concentrations, it can lead to an increase appendix. It has been observed that the use of this substance can provoke diseases pancreas and slow down the absorption of nutrients in the stomach and intestines, cause flatulence and nausea.

Undesirable use products containing E 1442, pregnant and lactating women, as well as young children.

E 1422

Cross-linked polysaccharide E 1422 - distarch adipate acetylated- obtained by reaction with anhydrous acetic and adipic acids. It is stable at high acidity and mechanical influences. E 1422 apply as a stabilizer, thickener and emulsifier in the production of sauces, ketchups, mayonnaise.

As an excess binder released when heated, it is used in the meat and industry, in the preparation of sour-milk drinks. The property of resistance to high temperatures has found application in the manufacture of both vegetable and meat canned food.

The additive is considered harmless, however, when overuse may harm the pancreas.

Impact on a person

Harmful or not? The breakdown of a polysaccharide molecule into smaller physical particles allows it to be stored for a long time, besides, the modified starch molecule is changed and different from natural, therefore, the body “does not understand” how to digest it, a person does not have suitable enzyme systems that have been developed over millions of years in the process of evolution.

Modification is dangerous because the modified carbohydrate not only not digested, but is not excreted from the body, but remains inside and "slagging" his.

The accumulation of unnecessary "garbage" is additional for immunity. In addition, harmful substances deposited in organs, which leads to their faster wear and, accordingly, various kinds of diseases.

As can be seen from the production methods, concentrated acids or strong oxidizing agents are used in the modification process, traces of which enter our body. In addition, all phthalates added to the polysaccharide are carcinogens.

It should also be noted that corn and its derivatives are by default genetically modified. The harm of GMOs is a separate conversation that cannot be contained within the framework of this article.

The use of various food additives allows unscrupulous manufacturers to hide from the consumer low quality raw materials.

For example, when saving on cow's milk desired consistency dairy product will never work out. To eliminate this "disadvantage" it is enough to add thickener.

Results

So, modified starch is used in industry to improve physical properties goods.

It prevents the formation of lumps, has no smell, is resistant to external factors, which helps to "reanimate" poor quality or stale raw materials.

The effect of harmless modified starch on the body to the end not studied.

In the capitalist world, everything is aimed at extracting profit while reducing the cost of production, and save a lot possible only on the quality of raw materials.

So it's not worth it get involved products with nutritional supplements.

Modified starches are widely used in the food industry, as they have improved properties that are uncharacteristic of conventional starch. Many people are frightened by the word “modified”, for understanding, I want to explain, modification is a change in the structure of a substance in order to obtain the desired properties. These changes can be of a chemical, physical, biochemical nature, so do not be afraid of the word modification, in the article you will read that the modification of starches often has a "harmless" nature. Consider the main types of modified starches.

Pregelatinized starch.

It is made in the following way. Starch is gelatinized, the resulting paste is dried and ground into powder. Advantages

gelatinized starch. It quickly absorbs water without heating, which makes it possible to use it as a thickener in products made without heating (stuffings, puddings, etc.).

Acid modified starch.

This type of starch is obtained by treating a starch suspension with acid (sulphuric or hydrochloric) at a temperature of 25-55°C. The processing time varies from 6 to 24 hours, depending on the degree of viscosity we want to achieve. Acid-modified starch is insoluble in cold water but dissolves well in boiling water.

The difference between acid-modified starch and regular starch.

• Higher gelatinization temperature.
• Lower viscosity of hot pastes.
• Decreased gel strength.

Application. As a softener in the production of gelled sweets, as well as for the production of protective films.

esterified starches.

Starches can undergo an esterification reaction. I distinguish several types of esterified starches.

Starch acetates of low degree of substitution. They are obtained by treating starch grains with acetic acid or acetic anhydride in the presence of a catalyst (at pH 7 to 11 and temperature - 25°C). The starches obtained in this way are stable, since the acetyl groups interfere with the two molecules of amylose and amylopectin.

Application. This type of starch is used in the production of frozen products, soluble powders, bakery products, etc.

monophosphate esters. They are obtained by the reaction of starch with and acid salts of ortho-, pyro- or tripolyphosphate, at a temperature of 50 - 60 ° C - 1 hour.

Differences from regular starch:

• Reduced gelatinization temperature.
• May swell in cold water.
• Low tendency to retrograde (restoration of the original starch structure)
• Forms stable and strong pastes.

Application. It is used in the production of frozen foods, instant powders, ice cream.

Cross-linked starches. It is obtained by the reaction of starch with polyfunctional agents (sodium trimetaphosphate, phosphorus oxychloride, etc.). This type of starch is characterized by the presence of a covalent bond between two starch chains, which prevents starch grains from swelling and gives greater stability when heated.

Differences from regular starch:

• High stability at elevated temperatures and low pH values.
• Resistance to mechanical influences.
• Low tendency to retrograde (restoration of the original starch structure)
• High stability during freezing and thawing.

Application. This type of starch is widely used in the production of children's products, sauces, creams, fruit fillings.

oxidized starches.

They are obtained by the action of strong oxidizing agents (NaClO, KMnO4, etc.) on an aqueous suspension of starch, at a temperature below the gelatinization temperature.

Differences from regular starch:

• Reduced gelatinization temperature.
• Low tendency to retrograde (restoration of the original starch structure).

Application. They are used for the production of salad dressings, mayonnaise.

modified starches. Taking into account the influence that certain properties of starch have on the quality of food products, it is advisable to use various modified starches in a number of industries.

Pregelatinized starch. It is obtained by gelatinization of a starch slurry placed between two reverse-rotating horizontal cylinders that are heated with steam, then dried into a thin film and ground to a powder. This starch can also be obtained by spray drying starch paste. A distinctive feature of this starch is the ability to quickly rehydrate in water, which makes it possible to use it as

Table 3.15. Properties of various corn starches

	Amylose:amylopectin ratio	Gelatinization temperature, "С	Distinguishing properties
Normal			Poor freeze-thaw stability
Waxy			Minimal retrogradation
acid modified	Miscellaneous		Soluble in boiling water; reduced viscosity of hot pastes compared to normal starch
Hydroxyethyleneated			Increased transparency of pastes; reduced ability to retrograde
Monophosphate			Swells in cold water, reduced ability to retrograde
Acetylated			Good transparency of pastes and stability
cross-linked		Higher than unmodified, depends on the degree of crosslinking	High paste stability, reduced retrogradation, freeze and thaw stability

thickener in unheated foods (e.g. puddings, fillings, etc.).

Acid modified starch. Acid hydrolysis below the gelatinization temperature takes place in the amorphous zones of the starch grain, leaving the crystalline zones relatively intact, with more hydrolysis of aminopectin than amylose. It is usually obtained by treating a starch slurry with hydrochloric or sulfuric acid at a temperature of 25–55°C, the treatment time depending on the viscosity desired to be obtained, and can be 6–24 hours. This starch is practically insoluble in cold water, but highly soluble in boiling water. This starch, in comparison with the original one, is characterized by a lower viscosity of hot pastes, a decrease in gel strength, and an increase in gelatinization temperature. Due to the ability of this starch to form hot concentrated pastes, which, when cooled in the cold, form a gel, it can be successfully used as a softener in the production of jelly sweets, as well as for the production of protective films.

esterified starches. It is known that starch can be esterified. Since D-glycopyranosyl monomer contains three free hydroxyls, the degree of substitution (DS) can be from 0 to 3. Derivatives having DS less than 0.1 are considered to be more commercially viable. Such modification leads to certain changes in colloidal and other properties that are essential for food products. The introduction of hydroxyethyl groups at low SZ leads to a decrease in the gelatinization temperature, an increase in the rate of grain swelling, and reduces the tendency to gelation and retrogradation. They find use as a thickening food additive in salad dressings, toppings and other similar products.

Low-substituted starch acetates are prepared by treating starch grains with acetic acid, or preferably acetane hydride, in the presence of a catalyst (typically at pH 7-11; t = 25°C; DS = 0.5). Starch acetate solutions are very stable because the presence of acetyl groups prevents the association of the two amylose molecules and the long side chains of amylopectin. Compared to conventional corn starch, starch acetates have a lower gelatinization temperature, a lower ability to retrograde, and form transparent and stable pastes. Due to these qualities, starch acetates are used in frozen foods, baked goods, instant powders, etc.

Monophosphate esters of cereal starch are obtained by the reaction of a dry mixture of starch and acid salts of ortho-, pyro- or tripolyphosphate at elevated temperature(usually 50–60°C, 1 hour). The DS is usually less than 0.25, but higher substitution products can be obtained by increasing the temperature, phosphate concentration, and reaction time. Compared to conventional starch, this starch has a lower gelatinization temperature, swells in cold water (C3 = 0.07 and above), and has a reduced ability to retrograde. The characteristic of phosphate cereal starches is similar in principle potato starch, which also contains phosphate groups. Monophosphate starch is used as a thickening agent in frozen foods due to its exceptional freeze-thaw stability. The pre-gelatinized phosphate starch is cold water dispersible, making it suitable for use in instant dessert powders and ice cream.

Unlike monophosphate starch, in diphosphate starch the phosphate is esterified with two hydroxyl groups, often from two adjacent starch chains. Thus, a chemical bridge is formed between adjacent chains and these starches are referred to as cross-linked starches. The presence of a covalent bond between two starch chains prevents starch grains from swelling, gives greater stability when heated and possible hydrolysis.

Cross-linked starches can be prepared by reacting starch (R-OH) with bi- and polyfunctional agents such as sodium trimetaphosphate, phosphorus oxychloride, mixed anhydrides of acetic and dicarboxylic (eg, adipic) acids.

The most significant change in the properties of cross-linked starch is high stability at elevated temperatures, low pH values, mechanical stress, reduced ability to retrograde, freeze-thaw stability; when storing pastes of cross-linked starches, syneresis is not observed. Due to these properties, cross-linked starches are used in baby food, salad dressings, fruit fillings, and creams.

oxidized starches. They can be obtained by the action of oxidizing agents (eg NaCIO, KMnO 4 , KVgO 3) on an aqueous suspension of starch at a temperature lower than the gelatinization temperature. Under the action of oxidizing agents, hydrolytic cleavage of glycosidic bonds occurs with the formation of carbonyl groups, the oxidation of alcohol groups to carbonyl, and then to carboxyl. Usually oxidized starch contains one - COOH group per 25-30 glycosidic units.

They are used as low-viscosity fillers (in particular, for example, in salad dressings, mayonnaise-type sauces). These starches do not show a tendency to retrograde, do not form opaque gels. The use of such starches in the production of bread helps to improve the physical properties of the dough, improve the porosity of finished products and slow down their staleness. Starch modified with potassium permanganate is used in the production of jelly candies- instead of agar and pectin.

The properties of native (rather than chemically modified) starches have serious drawbacks. Problems include granular structure, insolubility of starch in cold water, excessive viscosity after cooking, rubbery texture of gelatinized starch, opacity of grain starch gels after cooling, and limited fermentability. During brewing, the relative resistance of small (B-) barley granules to saccharification can complicate malt production. Today, starches are modified to increase their usefulness through chemical or enzymatic means. Among the oldest of these is acid hydrolysis or "lintenization", first described in 1811 and commercialized at the end of the 19th century. This process reduces chain length, increases solubility, decreases viscosity, and limits retrogradation. Similar processes can be carried out enzymatically. Traditional brewing, for example, involves the conversion of starch to maltose, glucose, and dextrins via the α- and β-amylases of the grain itself. Other modifications include various ways oxidation, pyrolysis and crosslinking. Starches can be variously acetylated, hydroxyethylated, hydroxypropylated, phosphorylated, converted to succinates, or made cationic.

GENETIC MODIFICATION OF STARCH STRUCTURE

In the genetic engineering of starch biosynthesis, three main approaches have been adopted: modifying source-consumer relationships to quantitatively control the accumulation of carbohydrates in storage organs; altering the expression of synthases or branching enzymes to affect the amylose/amylopectin ratio and the degree of branching in amylopectin.

Changing the structure of starch granules - a new direction in starch modification

Starch is an inexpensive, widely available, widely used and natural solar energy storage polysaccharide molecule found in fruits, seeds, stems, tubers and roots. Starch exists in six structural levels (Fig. 1): grains, granules, growth rings; semi-crystalline layers located between the crystalline and amorphous regions. Starch molecules form linear and branched chains of amylose and amylopectin. The different amounts and organizational distributions of amylose and amylopectin result in different starch compositions affecting their structures and functions. Due to the diversity in structure and function, such as water solubility, instability in acidic conditions, heating and freezing reactions, native starches usually pose problems in industrial applications. To obtain the desired functional properties, the free hydrophilic hydroxyl groups of starch are replaced by hydrophobic ones in esterification reactions. Esterification is one of the most important modern methods for changing the structure of starch granules.

Is modified starch organic?

The answer is no, unless the manufacturer claims the product is organic. Traditionally, starch modification uses harmful chemicals. Typically, manufacturers process starch using a special heating technique or by mixing different starches (m. The latter method avoids the use of harmful chemicals, but this is the exception, not the norm. Also, there is no way to know the feedstock (source of starch) was organic or GMO.

If you don't want to risk modified starch, replace it with pectin.

*Modified starch refers to food additives, which are used to obtain products with a certain consistency and structure.