Chemically Modified Starch and Utilization in Food Stuffs

Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.