E300-ASCORBIC ACID

E300 - Ascorbic Acid:

Primary and modified starches are compounds derived from starch, a complex polysaccharide composed of glucose. Modified starches undergo chemical or physical treatment to alter their properties, making them more functional in certain food applications.

Primary Starches:

Origin: Primary starches are directly extracted from plant sources such as corn, wheat, potatoes, and rice.

Composition: Primary starches are mainly composed of glucose chains. They can have specific structures and properties depending on their source.

Applications: Primary starches are commonly used as thickeners and gelling agents in the food industry. They are also used as basic ingredients in the production of products such as pasta, bread, sauces, and desserts.

Modified Starches:

Modification Process: Modified starches undergo physical, chemical, or enzymatic modifications to alter their original properties.

Types of Modifications:

• Chemical Reaction: Chemical reactions can be used to modify the starch structure, for example, by adding functional groups.
• Enzymatic Treatment: Enzymes can be used to break down starch into smaller components or selectively modify its structure.
• Physical Treatment: Certain physical treatments, such as extrusion, can also alter starch properties.
• Improved Properties: Modified starches can have improved properties such as freeze stability, heat resistance, the ability to form stronger gels, etc.
• Applications: Modified starches are used in a variety of food applications to enhance texture, stability, and other product properties. They are commonly used in dairy products, sauces, soups, confectionery, and bakery products.
• Labeling: When used in food products, modified starches must be listed in the ingredient list on the label.