International Numbering System (INS) for Food Additives: 1402
Food additives Europe numbers: E1402
Functional Category: stabiliser
Alkaline modified starch, also referred to as treated starch, is a type of modified starch created by treating regular starch with an alkaline solution, typically sodium hydroxide (lye) or potassium hydroxide. Here's a breakdown of its key aspects:
Process:
- Standard food-grade starches (like corn or potato starch) are subjected to a controlled alkaline treatment.
- The alkali causes minor fragmentation of the starch molecules, altering its properties.
- The process is carefully monitored to achieve the desired modifications without degrading the starch excessively.
Properties and Uses:
- Alkaline modification affects the way starch behaves in water. It can:
- Increase solubility, making it easier to disperse in liquids.
- Reduce thickening power (viscosity) compared to unmodified starch.
- Improve freeze-thaw stability, preventing breakdown after freezing and thawing cycles.
- These properties make alkaline modified starch useful in various food applications:
- Thickeners in soups, sauces, gravies, and puddings (often alongside other starches for desired texture).
- Stabilizers in bakery products and frozen foods.
- Texturizers in candies, gummies, and low-fat products.
Safety:
- Regulatory agencies like the US FDA and European Food Safety Authority consider alkaline modified starch safe for consumption when used within recommended levels.
- It's generally classified as a Generally Recognized As Safe (GRAS) food additive.