STARCHES + FLOURS

Clean label starch is native starch that has been modified through physical processing means. The physical processing methods involve gentle, fine-tuning of the conditions and utilising different temperatures, pressures, concentrations and times. These processing conditions lead to breakage and alteration of physical bonds only, between the amylose and amylopectin molecules. The polysaccharides remain chemically the same as before, i.e. still made up of glucose units, however, intermolecular hydrogen bonds are broken and new bonds are formed, leading to a change in physical properties. This means its native declaration can be used on ingredient declarations, providing consumers with transparency in products. 

• Freeze-thaw: processed to maintain stability during freezing and thawing cycles • pH: designed to withstand acidic conditions, and maintain their thickening & stabilising properties in low pH environments • Shear: resist breakdown under high shear to maintain their viscosity and texture during processing 

Modified starches are native starches that have been altered through chemical reactions to improve stability and functionality. Examples of chemical modification include: 1. Cross-linking: use of chemical agents to create covalent bonds between polymer chains for greater stability 2. Oxidation: introducing oxygen-containing groups to improve starch stability and reduce its viscosity 3. Methylation: adding methyl groups to allow the starch to act as a surfactant and stabilise emulsions Chemically modified starches offer specific properties in application, however, they carry an E number and must be declared on food packaging as modified. Some consumers perceive modified starches to be unnatural, leading to the rise in clean and functional alternatives to chemically modified ingredients.  

Clean label starch provides serve many functionalities in food products including; Thickening & gelling Starches can thicken both hot and cold applications due to their ability to absorb water and swell. Starches higher in amylose create firm gels, whilst those higher in amylopectin result in a smooth, liquid consistency. Stabilising & textures Starches stabilise products by trapping water molecules, preventing separation and providing a consistent texture throughout products such as sauces, dressings and beverages. Yield & succulence The water-binding properties of starch make it suitable for improving yields and enhancing the succulence in tumbled meat and fish products, similar to that of phosphates. Body & bulk Upon heating, starches take on water and swell, adding body to products, making it feel more substantial and satisfying. Fat mimetic/Mouthfeel enhancement Certain starches can mimic the creamy texture of fats, providing the same rich mouthfeel. This is due to smooth, spherical granules which replicate fat globules

Yes modified starch is vegan. Starch is found in all forms of green-leaved plants. Starch used in food ingredients can be broadly split into two types: 1. Tubular Starches including potato and tapioca. 2. Cereal starches including maize (corn), rice and wheat.