Dutch Program to Discover Technologies for Starch Modification

20 Sep 2016 --- Dutch university researchers are investigating new milder and more efficient technologies for the modification of starch polysaccharides which could have big implications for food products like desserts, soups and sauces.

Wageningen Food and Biobased Research and Netherlands-based independent research organization TNO have joined forces to develop methods of starch modification and the processing of the main potato organic side stream, potato fiber.

In some food products, modified starches (especially etherified starches) show improved thickening of food formulations compared to non-modified starches. Every year million of tons of starch-based products are produced and modified starches have an added value for the economy because they save costs, energy and create value as a new food ingredients developed from starch and potato fiber.

The joint research project aims to develop better technologies for the conversion of starch polysaccharides into food grade ingredients and the isolation of high value non-starch carbohydrate fractions from potato fiber.

Researchers are hoping to answer the question of how the hydroxyl groups are selectively activated in order to steer the desired reaction and to suppress side reactions.

Alongside Wageningen, the Dutch companies taking part are the largest potato starch company in the AVEBE and FLOWID, which has a track record in processing and mixing powders and solid systems.