Cross-linking: This involves reacting the starch with a cross-linking agent, such as sodium trimetaphosphate or epichlorohydrin, to create a more stable and resilient starch. The chemical formula for sodium trimetaphosphate is Na5P3O10, while the chemical formula for epichlorohydrin is C3H5ClO.
Acid hydrolysis: This involves treating the starch with an acid, such as hydrochloric acid or sulfuric acid, to break down the starch molecules into smaller dextrins. The chemical formula for hydrochloric acid is HCl, while the chemical formula for sulfuric acid is H2SO4.
Enzymatic hydrolysis: This involves treating the starch with enzymes, such as alpha-amylase or beta-amylase, to break down the starch molecules into smaller dextrins or glucose. The chemical formula for alpha-amylase is C25H45N5O13, while the chemical formula for beta-amylase is C44H86N14O33.
Pregelatinization: This involves heating the starch in the presence of water to gelatinize it and then drying it. This process makes the starch more soluble and easier to disperse in cold water.
Bleaching: This involves treating the starch with a bleaching agent, such as sodium hypochlorite or hydrogen peroxide, to remove any color or impurities. The chemical formula for sodium hypochlorite is NaClO, while the chemical formula for hydrogen peroxide is H2O2.
As you can see, there are many different ways to modify food starch, and each modification will result in a different chemical formula.
