starch, modified

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Starch altered by physical or chemical treatment to give special properties for food processing, e.g. change in gel strength, flow properties, colour, clarity, stability of the paste. Acid-modified starch (thin boiling starch) results from acid treatment that reduces the viscosity of the paste (used in sugar confectionery). See also starch, derivatized; starch, pregelatinized.

Subjects: Medicine and Health.

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