In order to improve the properties of starch and expand its application range, physical, chemical or enzymatic treatment methods are adopted to introduce new functional groups into starch molecules or change the molecular size and particle properties of starch, thus changing the natural characteristics of starch (such as gelatinization temperature, thermal viscosity and its stability, freeze-thaw stability, gel strength, film-forming property, transparency, etc.). ) and make it more suitable for some application requirements. This kind of starch whose properties have changed after secondary processing is collectively called modified starch.
Food is the most important thing for people, and the safety of food is related to people's survival and health. Modified starch has developed rapidly in China. As thickener, emulsifier, adhesive and water-retaining agent, it is used in meat products, flour products, puffed food, rice products, candy products and other foods.
Influence of modified starch varieties for food on food safety
According to the announcement 12 issued by the Ministry of Health of People's Republic of China (PRC) and China in 20 10, there are 13 kinds of modified starch products that can be used in food production, namely, starch phosphate, acetate starch, starch sodium octenyl succinate and starch aluminum octenyl succinate, acetylated starch adipate, hydroxypropyl starch, phosphorylated starch phosphate, acetylated starch phosphate and starch aluminum octenyl succinate. At the same time, the characteristic index, microbial index and important physical and chemical index of these products are stipulated. Combined with these products, the use and consumption of food in food field are compared with food additive GB2760. If every manufacturer produces products and application products in strict accordance with this announcement and regulations. Then modified starch is not harmful to food safety, but there are many kinds of modified starch, totaling more than 3000 kinds. At the same time, there are industrial cationic starch, grafted starch and amino starch. Even if you eat modified starch, there are many drugs used for denaturation, which are divided into food grade and industrial grade. Therefore, from the variety selection of modified starch, if it is not selected properly, the food produced will be unsafe.
Effects of chemical additives and residues on food safety in modified starch reaction
1) sodium phosphate starch. Phosphate starch is generally used as thickener for meat products and fish products. The product obtained by proper modification has many excellent characteristics, such as low gelatinization temperature, high paste transparency, high viscosity, good stability, low retrogradation, good frost resistance, good film forming, acid resistance, alkali resistance, strong mechanical properties and so on. However, the production process of this product is dry production. If the content of phosphate is too high or urea is illegally added, the phosphorus in food will exceed the standard and contain inedible urea.
2) Acetate starch. Acetate starch is usually used as a binder in flour products and frozen products. The production process of this product is wet production, and the chemicals used for denaturation are hydrochloric acid, sodium hydroxide, sodium carbonate, acetic anhydride, vinyl acetate and so on. If these chemicals are industrial grade and the used vinyl acetate contains 0.0 1%~0.03% hydroquinone, then the hydroquinone and heavy metals in the finished product will exceed the standard. Applying such products to instant noodles or jiaozi will make the products unsafe and unqualified.