Starches play a vital role in food formulation, providing thickening, stabilisation, and texture, but traditional modified starches often carry E-numbers that may deter health-conscious consumers. This technical briefing explores the science behind clean-label starches, explaining how they deliver the same functional benefits without unnecessary additives.
Focusing on the science and application of starch, this document examines how traditional modification techniques are being re-evaluated to meet modern consumer demands for simplicity and transparency. By delving into the molecular structure of starch, exploring the roles of amylose and amylopectin, and comparing chemical and physical modification methods, it provides a clear technical understanding of starch functionality in the food industry.
Covering key properties such as freeze-thaw stability, pH tolerance, and shear resistance, this paper presents practical data and technical explanations that will be invaluable for food technologists and product developers seeking to innovate with starch. In addition to the scientific principles behind starch modification, it highlights how clean-label solutions can replicate the performance of chemically modified starches without the need for additives or E-numbers.
Download the full briefing below to learn more.