Modified Starch Production Cost Reports

Modified Starch production cost report provides a comprehensive analysis and know-how for setting up a Modified Starch production plant. The study covers all the requisite aspects that one needs to know for the production of Modified Starch. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Modified Starch are plant-based ingredients/additives obtained from cereal grains like wheat, maise and tubers belonging to the Carbohydrates family. They are a class of compounds obtained from starch, cassava roots, and potato cornstarch, among others, which alter their structure to lower or increase the product's rheological properties with physical or chemical treatments such as crosslinking, etherification, esterification, or oxidations.

These Starch have been developed to have improved properties, like their ability to provide food with texture and structure. The Starch undergo modification to be used in the food industry as natural Starch comprise hydrophilic glucose backbones, which leads to poor surface activity.

This modification process links nonpolar side chains to give rise to their affinity to the oil-water interface. The Starch comprise many properties such as low viscosity & viscosity stability, clarity, improved freeze-thaw stability, binding properties, an amphiphilic character, restriction to swelling, resistance to overcooking, better appearance and shelf life, prevention of loss of viscosity as well as granulation & gelatinisation.

Hydrophobically modified Starch, like octenyl succinic anhydride modified Starch (OSA-Starch), are extensively used as surface-active food additives in microencapsulation of oil-based flavours, fragrances, nutrients, and pharmaceutical actives. In comparison to other natural ingredients, like gum Arabic, gelatin and protein, OSA Starch are extremely consistent, functional, economical, and versatile in carrying out a range of microencapsulation processes.

Furthermore, the Starch are used in spray drying microencapsulation since it offers high volatile retention and oil load, improved manufacturing efficiency and longer shelf life. The Starch are also a common replacement for gum Arabic in beverage emulsions. The food industry has witnessed massive changes since the usage of these Starch began as they offer enhanced properties compared to their counterparts, such as thickening, texturising, improving appearance & stabilising.