Many people buying various products today have a question: modified starch - what is it, does it belong to genetically modified products?
They are also interested in how dangerous such products are to their health. The fact is that today the food industry quite often uses not only ordinary potato and corn starch, but also modern modified versions of it.
They are obtained by cellular modification of conventional products.
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What it is
First of all, any modified (improved) product has a modified set of chromosomes, which was changed artificially through the use of various genetic engineering methods.
As a result, any food obtained from modified plants may also be modified. If we talk about modified starch, it is produced strictly in accordance with the current GOST 51953-2002.
It is important to know: For this purpose, it is possible to use only those processes that do not change the structure of DNA. Moreover, the final product has a slightly different chemical form than conventional options.
To obtain such a product, various chemical methods of exposure to special reagents are most often used. Due to this, its saccharification occurs. In total, various methods can be used to obtain different types of modified products:
- Oxidized types can be obtained by treating the primary product with oxidizing agents (usually hydrogen peroxide, but also potassium permanganate). After this, shorter molecular chains are formed. This makes it possible to produce a final product with increased transparency and reduced viscosity.
- Liquid-boiling options are obtained by heating aqueous solutions together with hydrochloric, orthophosphoric, and sulfuric acid. However, the gelatinization temperature must not be reached during this. The result is a product with lower viscosity, and after cooling, strong jellies are obtained.
- Phosphate types make it possible to obtain pastes that have increased resistance to mixing, as well as longer storage.
- Acetylation types have increased stability and important film-forming ability. They are used as thickeners;
- Stabilized variants are the result of chemical modification of existing functional reagents. As a result, products are obtained that have a low gelatinization temperature, good transparency, and high solubility.
Description and properties
According to information published by the WHO expert commission, modified starch is an improved version of conventional processed food. However, it has slightly modified characteristics.
To achieve this, not only chemical or biochemical, but also physical, as well as certain combined processes are used. To make a modified version, amylose polysaccharide is used as a basis.
In terms of its properties, it will not significantly exceed conventional manufactured products. Which properties of the product will be changed depends on what improvement method is used for this.
Compound
The composition of the modified product is practically no different from the usual one in terms of the content of useful substances. So, it contains a certain amount of various minerals, ranging from magnesium and calcium to phosphorus.
In addition, it contains many organic and polyunsaturated fatty acids necessary for the human body.
The main components of the modified product per 100 g are:
- Phosphorus – it contains 20 mg;
- Magnesium – about 8 mg;
- Calcium – 20 mg;
- Polyunsaturated fatty acids - only 0.1 g of these elements per 100 g of product;
- Dietary fiber - only 0.2 g;
- Potassium – 1 mg;
- Sodium – which contains 17 mg;
- Organic acids – 30 g.
Harmful or not
First of all, it is worth saying that those types of starch that have undergone certain influences that have changed their characteristics are completely safe and can be eaten without fear or risk.
However, if you overdo it, then certain minor consequences for the gastrointestinal tract are possible.
It is important to know that such a modified product may be contraindicated in the presence of certain diseases.
Note: swelling starch goes through the following processing: first it is soaked with water, after which it is dried and crushed. Due to this, a modified product is obtained. It follows from this that this product does not contain anything hazardous to health.
In accordance with GMO laws, the manufacturer is required to disclose the presence of modified starch in the product on the packaging.
Use in the food industry
Quite often in an industry such as the food industry, various versions of modified starch are used. By and large, it is used as a stabilizer.
If modified starch is added to the composition, it means that the manufacturer has ensured that there will be no lumps in various types of food products.
When making low-price products, starch is often used. It performs the function of binding and retaining moisture released during heating. Another advantage of using starch in the production of sausages is the low price: it is 2 times cheaper than soy insulator.
Take note: Cooking involves the use of a product such as baking powder, as well as baking powder. It can also be used to produce powdered sugar.
In terms of its properties, this product has a crumbly consistency and does not have a bright or pronounced odor.
Today this type of starch can be found in several varieties:
- thermally split;
- swelling;
- and also liquid boiling.
Most often in the food industry, it is the variants of the swelling product that are found. Thus, it is used to prepare mayonnaise, ketchup, various sauces and even yogurt or salad dressings.
Applications in other areas
A number of other products are also made from such modified starch, such as maltodextrins (they are used as fillers), as well as many sugar alcohols, ranging from sorbitol and mannitol to various acids.
In addition, potato starch is often used in other areas. For example, it is used to make various glue solutions, films, and is also used for processing fabrics.
With its help, paper of various densities is produced, and it is an indispensable raw material for the alcohol industry. This is due to the properties that the resulting starch has.
What is the harm of modified starch, see the following video:
Would you stop buying food that contains modified starch? If yes, then you are not alone in this decision. Many people, having studied the composition, return the product to the shelf, fearing that the modified starch is GMO.
Is it really?
Let me reassure you right away: modified starch has nothing to do with GMOs. Genetically modified starch cannot exist in nature at all. To understand this issue, let's look at the example of corn, which is often genetically modified. Grain, cereals, and silage obtained from such corn will also be genetically modified, because contain the DNA of this corn.
But starch no longer contains corn cells, no DNA, and, accordingly, no genes. Why? Because even though starch is an organic substance, it is not a living formation. This is a natural polymer.
What is modified starch?
According to GOST R 51953-2002 “Starch and starch products,” modified starches are starches whose properties have been specifically changed as a result of chemical, biochemical, physical, or combined processing.
Currently, there are about 20 types of starches approved for use in Russia.
Where and how are modified starches used?
Each of the 20 types of starch has its own properties, and their use is determined accordingly.
Odorless starches are used in baby powders, in the production of baking powder, and powdered sugar. Starch with changed color - for technical purposes.
The swelling properties of starch are used to prepare ketchups, mayonnaise, sauces, yoghurts, creams and puddings. To enhance the taste and texture of the product - in cakes, pastries, bakery products.
Naturally, sausage production cannot do without starch. Here its property of moisture binding is exploited. Well, starch itself is much cheaper than beef and even soy isolate, so it is beneficial for the manufacturer to “fertilize” the sausage mass with starch. Such things are especially often done in the production of cheap sausages. If it seems to you that the sausage is rubbery, it means you have added starch.
In baby food, starch is used to prevent purees from separating. It is known that starch strengthens quite seriously, so modified starch is used, because its structure is broken down into smaller parts.
So modified starch itself is not dangerous for healthy people. Such starch is widely used in the food industry, and a reasonable amount of it cannot spoil the taste of the product. In this case, the manufacturer, if modified starch is used, is obliged to indicate its presence in the product.
But as always, there is one very significant “BUT”. There are a number of diseases in which starch becomes dangerous. By withholding complete information, the manufacturer endangers the health of consumers.
Modified starches approved for use in the food industry:
E 1400 – heat-treated starch
E 1401 – acid treated starch
E 1402 – starch treated with alkali
E 1403 – bleached starch
E 1404 – oxidized starch
E 1405 – starch treated with enzyme preparations
E 1410 – monostarch phosphate
E 1411 – distarchglycerol
E 1412 – distarch phosphate
E 1413 – phosphated distarch phosphate
E 1414 – acetylated distarch phosphate
E 1420 – acetate starch
E 1422 – acetylated distarch adipate
E 1423 – acetylated distarch glycerol
E 1440 – hydroxypropylated starch
E 1442 – hydroxypropylated distarch phosphate
E 1443 – hydroxypropylated distarchglycerol
E 1450 – starch and sodium salt of octenyl succinic acid ester
E 1451 – acetylated oxidized starch
In the modern food industry, both ordinary potato or corn starch and its modified analogue, made on the basis of products that have undergone a modification process at the cellular level, are widely used. Therefore, many people have a lot of questions regarding how dangerous or safe modified starch is for health. So, what should be meant by the term “modified starch”?
According to a special Commission of Experts, which was created at the World Health Organization, modified starch is an improved type of food starch with modified characteristics, for the processing of which chemical, biochemical, physical and some combined processes were used. To obtain it, amylose polysaccharide, that is, the most common starch, is used as a starting material.
In order to obtain modified starch, manufacturers, as a rule, use various methods of exposure to chemical reagents. As a result of this process, the feedstock is converted into glucose, or saccharification. To obtain modified starch, manufacturers can use several different methods.
In the modern food industry, modified starch is used quite widely. The main function of this food additive is to prevent the formation of lumps in ready-made food products. Typically, in the culinary field, modified starch is used as a baking powder or leavening agent. It is often used in the production of powdered sugar. Modified starch is characterized by a crumbly consistency and the absence of a pronounced odor.
Several types of modified starch are now known - thermally split, liquid boiling, and swelling modified starch. It is swelling modified starch that is most often used in the food industry - it is usually included in a variety of sauces, mayonnaises, ketchups, yoghurts, and salad dressings.
However, the use of modified starch is not limited to this. It is actively used in the manufacture of numerous confectionery, bakery, meat and sausage products, as well as a variety of dessert dishes. It should be noted that modified starch has the ability to eliminate taste defects of the original products. For example, by adding a certain amount of modified starch to meat that has been thawed and frozen several times, you can easily restore its original taste and consumer characteristics.
In our world, everything is subject to change: the population is increasing at a colossal rate, science is developing, new technologies are being introduced, and unprecedented food products are appearing. The global triumph of consumption is tirelessly gaining momentum, and fear, suffocatingly, can barely keep up with it - “what if it’s harmful?” And no wonder, because there are many examples of justified anxiety.
One of the justifiable reasons for concern is the emergence of an ever-increasing number of products containing GMOs. On the one hand, these products are simply magnificent, they are unique: they have an exemplary presentation, an incredibly long shelf life, they are not susceptible to pests, their taste is often superior to their natural counterpart, etc.
But there is another side: genetically modified potatoes did not “suddenly grow” on their own in some farmer’s garden, but were the result of very expensive experiments by geneticists.
Who is subsidizing this research? Perhaps an intergovernmental committee for the development of science? Whatever the case! Big business does this, firstly, because it is interested in quickly receiving super-profits, and secondly, because, unlike the science committee, it can afford it.
Whoever orders the development of a final product with specified characteristics determines the direction of research and, of course, controls the “correctness” of their results. And, by the way, no funds were allocated to conduct research on the long-term effects of these products on the body, and there is no time to do them.
What is modified starch
Did you feel it? Fear, like any creature, grows when it is fed. Sufficiently grown fear blocks criticality without much effort. Everyone has heard about genetically modified organisms, many are even scared. Therefore, the word “modified” (that has undergone changes), which is quite neutral in a technical context, in combination with any food product takes on an ominous sound. And now the indiscriminate but frightened man in the street is already easily and willingly talking about the dangers of modified starch. In some circles it is considered bad manners not to recognize nuances. Let's figure out what lies behind the concept of “modified starch”.
Starch in production in general and, in particular, in the food industry is used quite often to solve various technological problems. In this regard, there is often a need for some modification of its original properties. This is achieved by modifying starch: changing its initial characteristics through treatment with chemical, biochemical, physical or combined methods.
None of the methods used for converting (modifying) starch to obtain the desired properties involves changing the structural DNA constructs of amylose and amylopectin - its constituent components. Consequently, when we talk about modified starch, we most often mean a carbohydrate that has been subjected to technological processes that restructure the structure of amyloplasts and affect the physical properties of starch.
Modified starches in the food industry
Thus, it can be stated with complete certainty that starch does not undergo changes in its genetic structure during the modification process. However, this is not yet a definitive answer to the question of whether modified starch is harmful. Before we look into this in detail, let’s list which food products contain modified starch.
Oxidized starches are found in jelly confectionery products (from potatoes) and ice cream (from corn). Swelling starches are used in baked goods, instant products, and baked goods.
By the way, the properties of phosphate starch are that it is resistant to acidic environments, stirring, and repeated freezing and thawing. This allows it to be included in sauces, mayonnaise, jam thickeners, gravy, etc. Acetate starch, widely used in semi-finished products, canned fruits and vegetables, ketchups, mayonnaise and other products, has the same qualities, combined with the ability to be stored for a long time without changing its characteristics.
The dairy industry uses such complex modified starch that it is difficult to pronounce its name without special training; it sounds like this: hydroxypropyl distarch phosphate. There are also “lighter” modifications, for example, carboxymethyl starch, which dissolves even in cold water; in addition, it is well compatible with gelatin and perfectly stabilizes colloidal solutions, including fats, proteins and carbohydrates; Included in margarine, butter, creams, ice cream, and mayonnaise.
Resistant starch is also used in the food industry. The peculiarity of the latter is that it is resistant to enzymes, that is, it is weakly degraded. Despite all its apparent harmfulness and inedibility, resistant starch helps lower blood sugar levels, which is very useful for people with diabetes.
Feedstock for starch production
As we have already found out, the genetic structure of modified starch is no different from its original natural prototype. Starch is obtained mainly from potatoes, although its content in grains of rice, wheat and corn is much higher. In Latin America and New Zealand, the raw material for starch is sweet potato.
In the Philippines it is extracted from the sugar palm. And in amazing Africa, even cassava roots containing cyanide are used to obtain starch. This starch, apparently in order to confuse white people, is called tapioca by the aborigines.
As you can see, all raw materials are completely natural. And now - attention: I ask you not to relax! We have not yet fully figured out why modified starch is dangerous. Despite all the efforts of the most sophisticated technologists and even rabid chemists, the danger of starch does not lie in modification.
The main threat comes precisely from the feedstock. Unfortunately, there is no guarantee that a biological carrier that has not undergone changes at the genetic level was used to obtain primary starch. Not a single product label containing starch contains information about whether it was obtained from regular or modified potatoes.
Many housewives use starch, both potato and corn, to prepare gourmet or everyday dishes. It is also used in the production of many food products. And most often it is modified starch, which many people try so hard to avoid, citing the harm it causes to health. But is this really so?
What is starch?
This is a product that is used in the food industry. It is found in both vegetables and fruits. After it enters the stomach, the process of transformation into glucose occurs, which is necessary for the body as the main source of energy. Starch is contained in the bulbs, tubers, and berries of plants. Its greatest amount is in flour (about 80%), potatoes (25%), rice (from 75%), and corn (70%).
The main property of this product is its ability to easily and quickly dissolve in water when heated. And as a result of this effect of temperature, viscous solutions are formed, which are called pastes.
Starch is formed under the influence of sunlight during the process of photosynthesis. Its composition and structure may differ depending on the plant in which the substance is produced.
External features
In appearance, it is a white powder (in most cases it is bleached artificially, which is already a modification), tasteless and odorless. It does not dissolve in cold water; this requires an increase in the temperature of the liquid. When viewing the substance under a microscope, you can clearly see that it is a granular powder. If you squeeze a certain amount of it in your hand, you can hear a characteristic sound that resembles a squeak. Another feature is the heterogeneity of the molecules of this substance. In particular, this concerns their size. They are linear and branched in shape.
How does the modification process work?
A modification process is a special treatment to change one or more characteristics. Do not confuse an ordinary change with a genetic one. Modern genetic engineering methods are used to grow the latter. The main purpose of such a change in the genetic code is to increase the level of productivity (especially important in areas that suffer from a lack of food due to climatic conditions), the resistance of grown plants to various diseases and pests (for example, the resistance of potatoes to the Colorado potato beetle), and improve the taste ( for example, when developing new varieties).
To modify starch, which will later be used for production, three main methods are used:
- physical, which involves heating the product to high temperatures;
- chemical, which uses acids and alkalis;
- enzymatic.
Regardless of the chosen modification method, the DNA structure is not affected in any way, but only its thickening properties are improved to some extent (when used, the possibility of lump formation is reduced significantly). Although, as far as the formula is concerned, in this part modified starch is slightly different from regular starch.
Why is modification needed?
Most often, starch is subjected to a modification process in order to give it a pure white color, and the process is carried out with finished raw materials, and not at the stage of growing potatoes or corn.
Other methods, which are also used quite often in production, involve exposing the product to various acids, for example, hydrochloric or orthophosphate. The method of esterification with other acids and phosphates is also used.
Why is it necessary to produce modified starch (whether its use is harmful or not depends on the amount in the product)? To expand its properties and, in some cases, acquire new ones, which are extremely necessary to improve the quality of other food products in the preparation of which it is used.
The result is:
- reducing or increasing the viscosity level of the finished product;
- resistance to higher temperatures (ordinary starch loses its properties when exposed to temperature for a long time);
- the possibility of repeated defrosting and freezing of the product with full preservation of its properties and quality;
- reducing the gelatinization time of the finished product (or, conversely, increasing it);
- texture change;
- increasing shelf life and many other properties.
Types of modified starch
The modern market is overflowing with products that contain this component, since the main role of the thickener used is to achieve the required final consistency. There are more than twenty varieties of modified starch, but not all of them are approved for use in the food industry.
Nowadays, products most often contain a component whose structure was changed using temperature (E1400), acid (E1401), alkali (E1402), food bleach (E1403) and enzymes (E1405).
As the official GOST document states, modified starch is that starch whose properties have been purposefully changed as a result of processing: physical, chemical, biochemical or combined.
Composition of modified starch
Modified starch, the composition of which is not much different from regular starch, contains many substances beneficial to the body (although you should not abuse it). In particular, minerals such as magnesium, calcium, sodium, potassium and phosphorus. There are also sufficient quantities of organic and fatty polyunsaturated acids that the human body needs.
The main elements are (per 100 g of modified starch):
- phosphorus - 20 mg;
- potassium - 1 mg;
- sodium - 17 mg;
- magnesium - 8 mg;
- calcium - 20 mg;
- organic acids - 30 g;
- dietary fiber - 0.2 g;
- polyunsaturated fatty acids - 0.1 g.
Areas of use
Modified starch, whose application is quite extensive, is most often used in the food industry.
- Production of meat products, including sausages, which belong to the middle price category. This is due to the fact that, as a rule, second-class raw materials are used in preparation, and they do not have the characteristics necessary for a quality product in the end. Deterioration of raw materials occurs for many reasons: repeated thawing and freezing of the product, exceeded shelf life, or the presence of a large amount of connective tissue. Another reason why modified starch is used in sausage production is to replace second-grade beef or soy isolate. This happens due to the cost of raw materials. Modified starch, the price of which is several times lower, can significantly reduce the cost of the final product. It also helps the sausage mass bind free moisture, which is released when the raw material is heated. According to standards, the amount of starch should not exceed 10% of the total mass, otherwise the finished product may acquire the consistency of rubber, the taste characteristics will significantly deteriorate, and after consumption the acid-base balance in the stomach will be disrupted.
- Making sauces, ketchups, mayonnaises in order to give these products the required consistency.
3. Making fermented milk products such as yogurt and kefir to give the desired texture.
4. Making cakes, desserts and bakery products to improve appearance.
Regardless of the scope of application, modified starch, which is produced in all countries of the world, acts as a thickener, emulsifier and stabilizer.
The main property of modified starch
Starch grains when exposed to water at room temperature do not change their structure in any way. If starch is heated in water, the internal structure of these grains is destroyed, thereby allowing amylose to escape into the external environment, that is, into the liquid, and amylopectin swells greatly. This process begins already at 50 degrees, but the shape of the molecules is completely preserved. It breaks down at higher temperatures. The grains have high water-binding abilities, which are used in the production of sausages.
Starch and baby food
Should we be so concerned about the presence of this additive in products intended for baby food? Today, in the food industry, including Russia, no more than twenty types of starch are used, although many more are known. As for baby food, it is included in many yoghurts and various milk drinks, acting as a thickener, and is also found in almost all confectionery and baked goods. There will be no harm from consuming such products if you do it carefully and do not exceed the recommended doses. Although this applies not only to food containing modified starch, but to any food in principle. Excessive consumption of products that contain additives labeled E (this includes modified starch) increases the risk of problems with the pancreas.
Possible harm when consumed
As mentioned earlier, no more than twenty modifications of this product are permitted for use in industrial production today. However, there is no need to be afraid of this. All of them passed the necessary testing, testing and testing, after which they received the appropriate documents. Experts say that modified food starch is absolutely safe for use as a food additive. Most doctors and scientists who study modified and genetically modified organisms, as well as their impact on human health, are absolutely confident that such starch, and even that which was produced from GMO products, will in no way disrupt the normal functioning of the body. However, you should still avoid excessive use.
Modified starch (whether its use is harmful or not depends on many parameters) is most likely found in all food products in modern stores. Unfortunately, there is a problem of unscrupulous manufacturers who deliberately hide information that a given additive is present in a particular food product and do not indicate this on the packaging.
And some more information
Modified starch, corn or potato, cannot be called a non-calorie product. The energy value of such a supplement is about 330 kcal. It also contains proteins, fats and carbohydrates:
- proteins: 1 g per 100 g of finished product (about 4 kcal);
- fats: no more than 0.6 g per 100 g of finished product (about 5 kcal);
- carbohydrates: the bulk of the product, about 86 g (about 3410 kcal).
In percentage form, this ratio is as follows: 1%/2%/104%.
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