| Data set information | |
| Name | Modified Starch |
| Synonyms | Starch derivatives; Modified food starch,变性淀粉（工业级） |
| Classification |
Class name
:
Hierarchy level
No records found. |
| General comment | Modified starches are used as food additives for thickening, stabilizing, or emulsifying. They are prepared by physically, enzymatically, or chemically treating native starch to change its properties. This treatment improves its texture and structure for food products that need to be microwaved, freeze-dried, cooked or baked. Modified food starch is a complex carbohydrate that has had one or more of its components altered to give it a more desirable texture, helps it hold up well against heat and acidic environments, and helps it dissolve faster. |
| Quantitative reference | |
| Reference Flow Property | |
| LCI method | |
| Type of flow | Product flow |
| Data entry by | |
| Time stamp (last saved) | 2024-01-03T16:03:40.775464+08:00 |
| Data set format(s) | |
| Publication and ownership | |
| UUID | 09797370-6632-42aa-9d77-e9d41ff82c75 |
| Data set version | 01.00.000 |
| Flow Property | Mean value | Minimum value | Maximum value | Uncertainty distribution type | Relative StdDev in % | Data derivation type / status | General comment |
|---|---|---|---|---|---|---|---|
| 1.0 | 0.0 | 0.0 | 0.0 % |