Applications of native and modified corn starch : a review

Abstract EN

Native or modified starches are known to change the physical properties of different foods.

For instance, native and modified corn starch can be used as a thickener, texturizer, fat replacer and stabilizer as well as for gel preparation and moisture retention.

Corn starch applications include non-food such as in the paper industry and the medical filed.

The chemical structure and functional multiplicity makes corn starch suitable for different applications.

Nonetheless, native starch utilization is hindered due to the instability of the gels “retrogradation”.

This can be addressed by physical, chemical or enzymatic modifications.

These modifications improve starch functional properties and expand its utilization.

Specific starch applications include dairy, bakery, extruded, batters, sauces, gravies, salad dressing, and meat products.