Starch in its native form possesses some drawbacks that limits its application or functionality in some industries. In order to further improve its functionalities and to introduce new features, starch is usually modified. These modifications, being chemical, physical or enzymatic, not only introduce new capabilities, but also compensate the limitation of native starches that may have for some applications. Among different types of modified starches, the most commonly known types are stabilized, cross-linked, oxidized, cationic, acid modified, and pregelatinized starches.
Followings are some of the limitations of native Starches:
• Retrogradation of the starch paste, resulting in syneresis and rubbery-like texture;
• Low stability of starch paste to high shears (e.g. homogenization);
• Low stability to freeze-thaw cycles;
• Low resistance against acidic pHs;
