为改善淀粉的性能、扩大其应用范围，利用物理、化学或酶法处理，在淀粉分子上引入新的官能团或改变淀粉分子大小和淀粉颗粒性质，从而改变淀粉的天然特性( 如: 糊化温度、热粘度及其稳定性、冻融稳定性、凝胶力、成膜性、透明性等) ，使其更适合于一定应用的要求。这种经过二次加工，改变性质的淀粉统称为变性淀粉。
应用范围：

食品应用

食品工业中使用变性淀粉主要是作为增稠剂、胶凝剂、黏结剂、乳化剂和稳定剂等。可以替代昂贵的原料，降低食品制造成本，提高食品质量同时提高经济效益。

米面制品

在米面制品中主要利用变性淀粉良好的增稠性、成膜性、稳定性、糊化特性。主要使用的变性淀粉有酯化淀粉和羟丙基淀粉

1).添加变性淀粉的油炸方便面具有酥脆的结构和较低的吸油量，产品的品质和储存稳定性较好

2).在即食面中可以改善面条的复水性、咀嚼性和弹性，减少煮制时间

3).在面食点心中添加变性淀粉可以降低吸油量，改善面食的酥脆性，延长制品的储存时间

4).在米粉生产中作为组织成型剂和粘和剂，可以增加制品的透明度和滑爽度，减少粘性，改善口感

乳制品

在乳制品中主要作为胶凝剂、稳定剂、增稠剂使用，常用的变性淀粉主要有交联淀粉和羟丙基淀粉

1）.在乳酪制品中作为胶凝剂，使制品具有良好的胶凝性能，在一定程度上可以减少酪朊酸盐的用量，降低产品成本

2）.在冷冻甜品中作为品质改良剂，赋予产品粘性、奶油感及短丝性组织，增加制品的储存稳定性

3）.在高温杀菌布丁产品中可用做胶凝剂，提高制品的加工黏度，制得的产品具有良好的稳定性和口感

4）.在酸奶中可以作为稳定剂和增稠剂，增加制品的稠度和口感，减少乳清分离

肉及鱼类制品

在该类产品中主要作为保水剂、黏结剂和组织赋形剂，常用的变性淀粉主要有酯化淀粉和交联淀粉

1）.在中国腊肠中添加变性淀粉作为黏结剂和组织赋形剂，可以改善产品的多汁性

2）.在点心馅料中作为保水剂，可坚固组织，改善产品冻融稳定性

3）.在火腿和热狗中作保水剂和组织赋形剂，可以减少皱折，改善制品的冻融稳定性和保水性

4）.在肉丸和鱼丸中做凝胶剂，使制得的产品具有良好的弹性、咬劲和稳定性

5）。具有高凝胶性和稳定性的变性淀粉可在鱼浆中用做保水剂和稳定剂，大大减少鱼浆的汁液流失

烘烤食品

主要利用变性淀粉良好的成膜性、高温膨胀性和稳定性

1）.在蛋糕、糖衣生产中用作酥油替代品，提供良好的容量与结构，降低人体油脂摄入量

2）.在焙烤食品中做釉光剂，可形成良好、清晰与光亮的薄膜，代替昂贵的蛋白和天然胶

3）.在水果饼、馅饼、馅料中作为稳定剂和增稠剂，提供产品滑爽、短丝结构，防止分层和爆馅

饮料

主要利用变性淀粉的稳定性，吸附性和乳化性：

1）.在饮料中作稳定剂，改善口感与体态，遮盖干涩味道

2）.在乳化饮料中作乳化香精的稳定剂，部分渠道昂贵的阿拉伯胶

在奈精粉和椰浆粉等微胶囊化产品中作为包埋剂

糖果

主要利用变性淀粉良好的胶凝性、成膜性和粘性，常用的变性淀粉有氧化淀粉

1）.在硬胶和软胶糖果中作为凝胶剂，提供产品凝胶结构，采用适当的变性淀粉可以替代阿拉伯胶，制品具有良好的口感和透明度

2）.利用变性淀粉良好的成膜性和黏结性，用作糖果的抛光剂，形成的膜有光泽，透明并能降低产品的破裂性

粉末食品

主要利用变性淀粉良好的黏结性、分散性和水溶性，常用的变性淀粉有预糊化淀粉、交联淀粉和复合变性淀粉

1）在裹粉中，可以使粉体具有良好的黏结及内聚力，可防止裹粉脱落；在制作脆皮时容易形成脆与坚固的外涂层，改善烘焙与微波处理食品的组织

2）.在谷片饮品中添加变性淀粉可提供冷热饮品所需的黏度，悬浮饮品中 微小质体，使其均匀且口感良好

3）.在烹煮式粉末食品中添加变性淀粉，可改善制品低温蒸煮时的黏度，使制品清晰、滑爽，具有短丝结构

4）作为干果类食品的糖粉剂，一以减少干果类食品表面的粘性

5）在即食汤、酱与汁中添加适量变性淀粉可赋予汤汁适宜的年度，使产品冲出来的汤汁液浓厚、润滑

冷冻食品

利用变性淀粉良好的稠度和低温稳定性，提高制品的抗冻融能力。

1）.添加变性淀粉的甜品具有良好的稠度和冻融稳定性，制品口感爽滑，具有奶油状组织

2）.在果酱中添加适当的变性淀粉，可以控制制品的结构和黏度，使制品具有光泽，而且耐热和冷冻加工

3）.作为脂肪代用品，将其添加于冰淇淋等冷饮甜品，可部分替代乳固体和昂贵的稳定剂，降低热量，产品具有良好的抗融化性和储存稳定性

4）.在开胃酱、汁中添加变性淀粉可以提供黏度和稳定性，使制品具有好的透明度和口味，而且具有极好的耐多次微波处理的性能

5）.适当的变性淀粉具有良好的增稠与稳定作用，糊透明度好，冻融稳定性好而且能常温加工，以此淀粉添加到表面装饰料中，可赋予制品良好的性能

主要利用变性淀粉良好的黏结性、膨胀型、脆性能和蓬松的结构，常用的变性淀粉有预糊化淀粉、醚化淀粉和复合变性淀粉

1）.在挤压膨化食品中，变性淀粉可以使制品具有良好的膨化度和结构，产品的强度和脆性也得到改善，制品组织均匀，产出率高，同时可增加功能性纤维成分

2）.在微波膨化食品中，变性淀粉可以控制制品的体积和结构，使制品孔隙均匀

3）.在脆皮花生中，变性淀粉可以改善脆皮组织，赋予脆皮轻、酥、脆而且蓬松的结构

4）.在其他食品中，变性淀粉也可以起到很好的作用



 Food applications

The use of modified starch in food industry is mainly used as thickener, gelling agent, binder, emulsifier ａnd stabilizer.It can replace expensive raw materials, reduce food production cost, improve food quality ａnd improve economic efficiency.

Rice flour products

The thickening, film forming, stability ａnd gelatinization properties of modified starch were mainly used in rice flour products.The main use of modified starch is esterified starch ａnd hydroxypropyl starch.

1). Fried instant noodles with modified starch have a crisp structure ａnd low oil absorption capacity, ａnd the product quality ａnd storage stability are better.

2). In the instant noodles, the rehydration, chewing ａnd elasticity can be improved to reduce the cooking time.

3). Adding modified starch in the heart of pasta can reduce the amount of oil absorption, improve the crispness of pasta, ａnd prolong the storage time of products.

4) in rice flour production, as the tissue forming agent ａnd adhesive, it can increase the transparency ａnd smoothness of products, reduce viscosity ａnd improve taste.

Dairy products

In dairy products, mainly used as gelling agent, stabilizer, thickening agent, commonly used modified starch mainly has crosslinked starch ａnd hydroxypropyl starch.

1). As a gelling agent in cheese products, the products have good gelation properties, which can reduce the consumption of caseinate ａnd reduce the product cost to some extent.

2). As a quality improver in frozen desserts, the product＇s viscosity, cream sense ａnd short silky tissues are given to increase the storage stability of products.

3). The products can be used as gelling agents in high-temperature sterilization pudding products to improve the processing viscosity of products, ａnd the products produced have good stability ａnd taste.

4). In yogurt, it can be used as stabilizer ａnd thickener to increase the consistency ａnd taste of products ａnd reduce the separation of whey.

Meat ａnd fish products.

It is mainly used as water retention agent, binder ａnd tissue excipient in this kind of products. The commonly used modified starch is esterified starch ａnd crosslinked starch.

1). The addition of modified starch as a binder ａnd tissue excipient in the Chinese sausage can improve the product＇s succulence.

2). As a water retaining agent in pastry filling, it can strengthen the organization ａnd improve the stability of the product freeze-thaw.

3). Water retention agent ａnd tissue excipient in ham ａnd hot dogs can reduce wrinkle ａnd improve the freeze-thaw stability ａnd water retention of products.

4). Make gel in meatballs ａnd fish balls, ａnd make the products with good elasticity, bite strength ａnd stability.

5).Modified starch with high gel ａnd stability can be used as water retaining agent ａnd stabilizer in fish pulp, which greatly reduces the juice loss of fish pulp.

Baked goods

The properties of modified starch were mainly used for film forming, high temperature expansibility ａnd stability.

1). Used as a shortening substitute in the production of cakes ａnd sugar-coated products, providing a good capacity ａnd structure to reduce the human body fat intake.

2). Glazing in baked goods can form a good, clear ａnd glossy film instead of expensive protein ａnd natural glue.

3). As stabilizer ａnd thickener in fruit cake, pie ａnd filling, provide smooth ａnd short silk structure to prevent layering ａnd filling.

drinks

The stability, adsorption ａnd emulsification of modified starch were mainly used:

1). Make the stabilizer in the drink, improve the taste ａnd body, ａnd cover the dry taste.

2). The stabilizer of emulsifying essence in emulsified beverage, ａnd some expensive gum Arabic.

It is used as the embedding agent in microencapsulated products such as nai jing powder ａnd coconut milk powder.

candy

It is mainly used to use modified starch for good gelation, film-forming ａnd viscosity, ａnd the commonly used modified starch has oxidized starch.

1). As a gel in hard glue ａnd soft gum confectionery, the product gel structure is provided, ａnd suitable modified starch can be used to replace the Arabic gum, which has good taste ａnd transparency.

2). Using the good film-forming ａnd bonding properties of the modified starch, used as a polishing agent for confectionery, the forming film has luster, transparency ａnd can reduce the rupture of the product.

Powder food

It is mainly used for the good adhesion, dispersibility ａnd water solubility of the modified starch, ａnd the commonly used modified starch has pregelatinized starch, crosslinked starch ａnd compound modified starch.

1) in the powder coating, the powder has good bonding ａnd cohesion, which can prevent the powder from falling off.It is easy to form brittle ａnd strong outer coating when making crispy skin, improving the organization of baking ａnd microwave processing food.

2). Add the modified starch to the grain beverage to provide the viscosity of the cold ａnd hot drinks, ａnd the small plastids in the suspended drink make it uniform ａnd taste good.

3). Add modified starch to the cooking powder food to improve the viscosity of low-temperature cooking ａnd make the products clear ａnd smooth, with a short silk structure.

4) as a sugar powder for dried fruits, one to reduce the viscosity of dried fruits.

5) add the right amount of modified starch in the instant soup, sauce ａnd juice to endow the soup with suitable year, so that the juice of the product will be thick ａnd lubricated.

Frozen food

With the good consistency ａnd low temperature stability of the modified starch, the anti - freezing ability of the products was improved.

1). The dessert with modified starch has good consistency ａnd freeze-thaw stability. The product is smooth ａnd creamy.

2). Add appropriate modified starch in the jam to control the structure ａnd viscosity of the products, make the products shine, ａnd heat ａnd freeze processing.

3). As fat substitute, add it in ice cream ａnd other cold desserts, can partly replace milk solids ａnd expensive stabilizer, reduce quantity of heat, the product has good melt resistance ａnd storage stability

4). Adding modified starch in the appetizer ａnd juice can provide viscosity ａnd stability, make the products have good transparency ａnd taste, ａnd have excellent performance of multiple microwave treatment.

5). The appropriate modified starch has good thickening ａnd stability, good paste transparency, freeze-thaw stability ａnd normal temperature processing, starch added to the surface decoration materials, gives our products with good performance

原创作者：济南美腾机械设备有限公司