Why do food scientists modify starches?

1. To improve texture and mouthfeel: Starches can be modified to achieve different textures in food products, such as thickness, smoothness, and crispiness. For example, modified starches can be used to create smooth sauces and custards, thicken soups and stews, and make crunchy coatings for fried foods.

2. To enhance stability: Modified starches can help to stabilize food products and prevent them from breaking down or separating. For example, modified starches can be used to prevent ice crystals from forming in frozen desserts, and to keep baked goods from becoming stale.

3. To improve shelf life: Modified starches can help to extend the shelf life of food products by preventing spoilage and maintaining their quality. For example, modified starches can be used to inhibit the growth of bacteria and mold, and to slow down the rate of oxidation in fat-containing foods.

4. To reduce cost: Modified starches can sometimes be used to replace more expensive ingredients, such as sugar and flour. This can help to reduce the cost of food products without sacrificing their quality.

5. To create new food products: Modified starches can be used to create new and innovative food products that would not be possible with unmodified starches. For example, modified starches can be used to make edible films and coatings, and to create new types of pastas and noodles.

Overall, food scientists modify starches to improve the quality, safety, and cost-effectiveness of food products.