Modified starch

Function, advantages and use in the food and healthcare industries. Modified starch provides increased process stability, controlled viscosity and improved shelf life.

See all starches

What is modified starch?

Modified starch is natural starch that has been chemically, physically or enzymatically modified to improve its functional properties.

The aim is to make the starch more stable, more flexible and more resistant to the challenges posed by industrial processes – whether in relation to heat, pH, freezing or mechanical processing.

At Procudan, we offer a wide range of modified starches that are used in both food production and healthcare products. Each variant is designed to provide exactly the function required by the end product.

The chemical and physical difference from natural starch

Natural starch consists of amylose and amylopectin in their original structure.

Modification changes this structure, giving the starch new properties such as better solubility, higher viscosity or improved freeze-thaw stability.

This means that modified starch can be used in products where natural starch would not be able to perform adequately.

Why is starch modified – and how is it done?

Starch is modified to:

Increase process stability (heat, acid, shear).
Improve texture and mouthfeel.
Ensure uniform viscosity in complex recipes.
Provide longer shelf life.

Modification can be achieved through:

Chemical methods, such as esterification or cross-linking.
Physical methods, such as heat treatment or pregelatinisation.
Enzymatic processes, where enzymes naturally adapt the molecular structure.

Functional properties of modified starch

Heat and freeze resistance: Preserves texture in products that are frozen, thawed or heated.
Controlled viscosity: Provides uniform consistency in, for example, sauces, drinks and creams.
Stability over time: Prevents liquid separation and extends the shelf life of the product.
Improved mouthfeel: Provides a creamy, smooth or elastic texture depending on the type.

Modified starch in the food industry

Modified starch is used in almost all types of food where process stability is crucial.

Here are the typical applications:

Sauces, soups and dressings: Consistent viscosity, even after heating.
Dairy and confectionery: Soft, stable consistency.
Bakery products: Improved structure and freshness.
Snacks: Increased crispness and uniformity.

Together with our partner Agrana Stärke, we at Procudan help food manufacturers choose exactly the right type of modified starch to optimise both the process and the product experience.

Modified starch in healthcare and pharmaceutical products

In the healthcare industry, modified starch is also used in various applications:

Tablets and capsules: As a binding agent, filler and disintegrant.
Powder formulations: Improves flow and solubility.
Cosmetics and dermatological products: Provides softness and absorbency.

Its technical stability makes modified starch ideal in products where consistency and dosage must be precise every time.

Our Business Unit Manager for Healthcare, Liselotte Bartholin, can help with your applications. Contact her directly at lba@procudan.com or +45 3164 1264.

FAQ: Frequently asked questions

What is modified starch?
A starch that has been chemically, physically or enzymatically modified to improve functionality.
Is modified starch safe to use?
Yes, all types are approved for use in food and healthcare in accordance with EU regulations.
What is the difference between natural and modified starch?
Modified starch can withstand higher temperatures, pH levels and mechanical stress.
Is modified starch used in medicine?
Yes – as a binding agent, filler and stabiliser in tablets, capsules and powder products.

Conclusion: Modified starch as a key ingredient

Modified starch is more than just an ingredient – it is a technological tool that creates value in both food production and healthcare applications.

At Procudan, we deliver technically documented solutions that combine stability and quality, enabling our customers to create products that perform optimally throughout their life cycle.