Starch is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds. It is produced by most green plants as an energy store. Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol.

Types of Starch Derivatives
Starch can be chemically modified to produce derivatives of starch with varied properties through processes like oxidation, etherification and esterification. Some common types of modified starch include:

Modified Starches
Modified Starch Derivatives  are produced by physically, enzymatically or chemically treating native starches to alter their properties. This includes acid-thinned starches, acetylated distarch adipate, hydroxypropyl starch etc. They have improved characteristics like viscosity, texture and shelf life. Modified starches find applications as thickeners, stabilizers, emulsifiers and binders.

Dextrin
Dextrin is produced by roasting starch under controlled conditions. It is a partially hydrolyzed starch where the glycosidic bonds have been broken down. Dextrin is soluble in water and has adhesive properties. It is used as a thickener in soups, sauces, baked goods and adhesive applications.

Glucose Syrups
Glucose syrups are produced by subjecting starch solutions to hydrolysis using acids or enzymes. They contain dextrose monomers joined by glycosidic linkages in the form of oligosaccharides. Glucose syrups are used as sweeteners and humectants in foods, beverages, candies and other applications.

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