What is Modified Wheat Starch? [A Comprehensive Overview ]

Modified wheat starch is a common type of starch that undergoes a modification process, ready for particular uses. The wheat starch, or any other cereal starch, can be altered in multiple ways:

• • Physically (cooked or roasted)
  • Chemically
  • Enzymatically

Thanks to the wheat starch modification, this valuable ingredient is now common in various sectors, with key benefits such as:

• Improving texture
• Increasing stability of foods
• Being resistant to high temperature

The Origin of Modified Wheat Starch

According to Starch Europe, the first modified starch production goes back to the 19th century. Since then, numerous starch production technologies have been employed in this industry, helping to produce different types of modified starches.

Modified wheat starch is now commonly used in foods and beverages, acting as a stabilizer and transformer of foods to match consumers’ ideals.

What is The Difference Between Native and Modified Wheat Starch?

Native and modified wheat starch are both used in various industries. Each has its own properties, functionality, and use.

Native wheat starch is the long chains of glucose molecules, whereas modified starch is the native starch that has undergone chemical, physical, or enzymatic treatment to change its properties and use.

Wheat Starch Modification Methods and Techniques

Starch modification is significant and acknowledged by the industry, as it can help to increase the starch’s functionality and use as a thickening and binding agent.

The modification can be done with three methods: physically, chemically, and enzymatically.

These modifications alter the physio-chemical properties of the native starch to improve functionality.

Modified Wheat Starch Processing Solutions in Large-Scale Production

The modified starch production line that a manufacturer chooses depends on some key factors, such as:

• The starting material: corn, rice, wheat, etc
• The purpose of modification: gelatinization, oxidation, etherification
• The final product: food, pharmaceutical, biodegradable plastics

The manufacturers employ a variety of advanced machinery for the modification process, such as feed units, cooking reactors, ripening reactors, cooling units, drying machines, puff extruders, and separators.

Machinery	Functionality
Feed Units	Control the amount of native wheat starch input to ensure a measured supply for the modification process.
Cooking Reactors	To gelatinize and chemically modify the native wheat starch,  Cooking reactors apply heat and moisture to initiate the process.
Ripening Reactors	Ripening reactors ensure viscosity and enhance texture by allowing the starch to mature and improve its properties.
Cooling Units	Cooling units are necessary starch processing equipment used mainly to cool down the starch after processing, to preserve its structure, and to prepare for drying.
Drying Machines	After cooling down the starch’s temperature, the excess moisture is removed to ensure a longer shelf life and stability.
Separators	Separators remove impurities and ensure that modified starch is separated from other by-products.

Industrial and Commercial Applications of Modified Wheat Starch

Modified wheat starch is getting huge recognition by many industries for its binding, thickening, and stabilizing characteristics. The modified wheat starch use varies, from being used in bakery and processed food to being used in non-food industries, such as pharmaceutical, paper, and textile.

Bakery, Diary, and Processed Foods

Manufacturers in the food and beverage industry use modified wheat starch to enhance the texture and increase the mouthfeel of soups and sauces.
In dairy products, the modified wheat starch acts as a stabilizer to create a creamier texture in the ice cream and yogurt and prevent crystalization. In other dairy products, the modified wheat starch helps improve its formulations’ stability.

In the food processing industries, sometimes the native wheat starch does not have the functional properties to stabilize or thicken specific foods. Therefore, the native wheat starch is modified to prevent the undesirable texture of certain products when the starch is broken down or its appearance looks off due to retrogradation.

In bakeries and confectionaries, modified wheat starch is getting heavily noticed due to its properties as a texturizer, enhancing softness, and extending the shelf life of cakes, breads, and pastries.

Gluten-Free and Keto Products

Individuals with gluten intolerance or on the keto diet typically look for foods that contain little to no gluten. Gluten-free food options become really crucial, especially for those suffering from celiac disease, as it can trigger their immune system, and you may feel sick after eating something that contains gluten.

Since native starch undergoes a process to change its functionality, the gluten is also removed further.

The modified wheat starch mimics the gluten’s structural properties in order to improve the quality of gluten-free breads and baked goods.

Health and Nutritional Considerations

However beneficial and life saver modified wheat starch has been, especially to those who are intolerant of gluten or are on a strict keto diet, some health concerns regarding the absorption of this precious ingredient were addressed.

The Glycemic Index

Foods containing high carbohydrate levels are known to be rapidly absorbed and digested and produce a high level of glycemic index, equivalent to blood glucose levels higher than 70.

Native wheat starch, transformed into modified starch by the starch modification techniques, contains increased resistant starch content. This makes the food absorbed less slowly, producing a low glycemic index, equivalent to blood glucose levels lower than 55.

Weight Loss

Based on the Modification of Starch with Amylosucrase article, there is a positive correlation between consuming foods containing modified wheat starch and weight loss.

This merely happens due to the production of short-chain fatty acids, which then proceed to provide satisfaction to the body and decrease appetite.

FDA Approved Gluten-Free Wheat Starch

As mentioned before too, celiac disease can put the health of those suffering from it in danger, as consuming gluten can trigger the immune system.

While the wheat starch modification process can contribute to the decrease of gluten content in the wheat starch, you can never be sure of its safety if you are struggling with gluten-related conditions.

That is when the FDA interfered and issued a final rule defining a “gluten-free” label as label manufacturers that meet all the qualifications put on their products.

Global Modified Starch Market Analysis and Insights

According to the last information published in MarketsAndMarkets, the global modified starch market was valued at $13.7 billion in 2022 and is expected to grow at a 3.1% CAGR rate between 2022 to 2027.

Modified Wheat Starch Market Scope and Size

Modified wheat starch is segmented into three main categories: type, application, and function. This segmentation is crucial for business owners, as it can help them look for market areas that have not been tapped into before. They can even get innovative when approaching their target market.
Based on the type:

 

• Heat Resistant Starch: Suitable for products that witness high temperatures during processing.
• Water Soluble Starch: Mainly used in salad dressings and sauces, as it can be dissolved in cold water quickly.
• Instant Starch: Typically suitable for instant products and thickening the product without cooking.

Based on application:

• Pharmaceutical
• Textiles and Paper Manufacturing
• Food and Beverage
• Cosmetics
• Animal Feed

Based on function:

• Thickener
• Binder
• Stabilizer
• Emulsifiers

Niche Opportunities in the Modified Wheat Starch Market

As the modified wheat starch market grows, the need for new products and development is visible more than ever. In the food and beverage sector, manufacturers are listening to the consumers’ needs more and taking the initiative to approach better food solutions.

Adding More Flavor: a New Trend

Manufacturers are using natural flavor enhancers in their products containing modified wheat starch in order to keep up with the evolving consumers’ needs and changing tastes.

This new trend has been gaining popularity for its collaboration and taking the initiative towards clean-label products with transparent ingredient lists.

Industrial Applications: Witnessing Decent Growth

Industrial use of modified wheat starch is getting more popular as the second-largest segment and is expected to grow at a higher rate in the forecast years gradually.

Industrial applications include the production of paper, glue, sand binding, detergent manufacturing, and many other untapped areas in the market.

Asian countries, specifically, are turning to the industrial application of modified wheat starch due to industrialization and increased incomes.

Major Competitors in the Modified Wheat Starch Market

Multiple international players in the market are trying to develop better ideas and strategies to gain a competitive advantage by implementing them and increasing their market share.

These strategies include making partnerships and constantly researching the market to be aware of the changing consumer preferences and launch more innovative products.
Some of these prominent players in the wheat starch modification industry are:

• Tereos Group
• Cargill, Incorporated
• KRONER-STARKE
• AGRANA
• ADM
• Manildra Group USA
• Roquette
• Sudzucker AG
• Universal Starch Chem Allied
• PT Budi Starch & Sweetener TBK
• Spac Starch Products (India) Ltd