Modified food starch conversions

Acid-modified starches are made by heating and stirring concentrated starch slurry with an acid at a temperature which is below the gelatinization temperature. When the desired viscosity or degree of conversion is reached, the acid is neutralized. Acid-modified starches are used in the food industry (candy). 

Starch can also be modified by fermentation as used in the Rodenburg process. In this case the raw material is a potato waste slurry originating from the food industry. The slurry mainly consists of starch, the rest being proteins, fats and oils, inorganic components and cellulose. The slurry is held in storage silos for about two weeks to allow for stabilisation and partial fermentation. The most important fermentation process that occurs is the conversion of a small fraction of starch to lactic acid by mans of the lactic acid bacteria that are naturally present in the feedstock. The product is subsequently dried to a final water content of 10% and then extruded. 

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