Chinese name: modified starch mbth: modified starch modification mode: physical modification, chemical modification production process: dry method, extrusion method, drum drying method Application field: papermaking, food, textile function: brief introduction, modification purpose, type, modification mode, production process, original starch source, preparation mechanism, application, oxidized starch, acid hydrolysis starch, cross-linked starch, cationic starch, etc. to meet various industrial application requirements. Carboxyalkyl starch, industry development, overview, application field, industrial chain, enterprise competition, industry risk, food application, rice flour products and milk On the basis of the inherent characteristics of natural starch, in order to improve the performance of starch and expand its application scope, physical, chemical or enzymatic treatment is adopted to introduce new functional groups into starch molecules or change the molecular size and particle properties of starch, thus changing the natural characteristics of starch (such as gelatinization temperature, thermal viscosity and its stability, freezing and thawing) ) and make it more suitable for some application requirements. This kind of starch whose properties have changed after secondary processing is collectively called modified starch. The first purpose of denaturation is to meet the requirements of various industrial applications. For example, high-temperature technology (canning sterilization) requires starch to have good viscosity stability at high temperature, frozen food requires starch to have good freeze-thaw stability, and jelly food requires good transparency and film forming. The second is to open up new uses of starch and expand its application scope. For example, starch is used in textiles; Hydroxyethyl starch and hydroxypropyl starch instead of plasma; High cross-linked starch replaces talcum powder for surgical gloves. There are more than 2000 varieties and specifications of modified starch. Modified starch can be divided into four categories according to treatment methods: physical modified starch, chemical modified starch, enzyme modified starch and compound modified starch. Physically modified starch includes pregelatinized starch, ultra-high frequency radiation treated starch, metal ion modified starch, smoked starch and so on. Chemically modified starch includes oxidized starch, esterified starch, etherified starch, cross-linked starch, grafted starch and so on. Enzymatic modified starch includes amylose, dextrin and indigestible starch. Compound modified starch is modified starch obtained by two or more treatment methods, including oxidized cross-linked starch and cross-linked esterified starch. Among them, modified starch produced by chemical method has the largest variety and the widest application. According to the denaturation method 1, physically denatured pregelatinized (α gelatinized) starch, γ-ray, ultra-high frequency radiation treated starch, mechanical grinding treated starch, moist heat treated starch, pregelatinized starch, oil modified starch, smoked modified starch, extruded modified starch, metal ion modified starch, ultra-high pressure radiation modified starch, etc. 2. The modified starch obtained by treating with various chemical reagents is chemically modified. There are two types: one is to reduce the molecular weight of starch, such as acid hydrolysis starch, oxidized starch, baking dextrin and so on. The other is to increase the molecular weight of starch, such as cross-linked starch, esterified starch, etherified starch, grafted starch and so on. 3. Enzymatic denaturation (biological modification): Various enzymes treat starch. Such as α, β, γ-cyclodextrin, maltodextrin, amylose, etc. 4. Compound denaturation of modified starch obtained by two or more treatment methods. Such as oxidized cross-linked starch, cross-linked esterified starch and the like. The modified starch obtained by compound modification has the advantages of both modified starches. In addition, modified starch can also be classified according to production processes, including dry methods (such as phosphate starch, acid hydrolysis starch, cationic starch, carboxymethyl starch, etc. ), wet method, organic solvent method (for example, ethanol is generally used as the solvent for preparing carboxyl starch), extrusion method and roller drying method (for example, pregelatinized starch is produced from natural starch or modified starch). According to the production process 1, dry phosphate starch, acid hydrolysis starch, cationic starch, carboxymethyl starch 2, wet method and organic solvent method, carboxyl starch is generally prepared by ethanol as solvent 3, extrusion method and drum drying method. Pre-gelatinized starch takes natural starch or modified starch as raw material, and is prepared with modified corn starch, modified potato starch, modified cassava starch, modified rice starch and modified wheat starch. Acetylated series of modified starch is connected with acetyl group at C6 of glucose unit, and acetyl group belongs to hydrophilic group, which greatly improves the binding ability of starch with water, thus improving the water absorption and swelling degree of starch particles, reducing gelatinization temperature and increasing peak viscosity. Acetylated modified starch has extremely low fat content, so it is white in color and has natural fluorescence, which can effectively improve the dough color. At the same time, its gelatinization temperature is lower than the original starch in flour, and it gelatinizes before the original starch in the cooking process of flour cakes, which shortens the cooking time. Because of the existence of acetyl group and the film-forming property of modified starch on the surface of noodles, the adhesion of oil to noodles can be effectively blocked and the oil absorption rate can be reduced. The peak viscosity of modified starch shows that its starch particles have a large degree of water absorption and swelling, which is very helpful for rehydration of instant noodles. Making oxidized starch paper sizing agent, coating adhesive and corrugated paper into adhesive; Adhesives for cartons and paper bags; Produce candy on behalf of Arabic gum; Bleaching and dyeing sizing agent. Additives and excipients for producing jelly soft candy and sticky sugar by acid hydrolysis of starch; Matte sizing in paper industry; Warp sizing agent, full agent after cloth washing; Gypsum board bonding. Cross-linked starch is characterized by stable thermal viscosity and can withstand the influence of PH value change and viscosity during mechanical stirring. Used as thickener for canned soup, oyster sauce yogurt, assistant for winter flour production, adhesive for corrugated paper production, latex glove separator, hemp fabric and denim size. Cationic starch wet cloth adhesive, reinforcing agent and retention aid, coating adhesive; Warp sizing agent; Sewage purification additives; Additives for tape paper production. Phospholipid starch paper sizing agent; Production of adhesives for corrugated paper, cartons and paper bags; Polyester fiber warp sizing agent; Boiler scale inhibitor. Acetate starch textile size; Food thickener, food emulsifier. Carboxymethyl starch washing aid; Food thickener, stabilizer and adhesive; Oil well mud treatment agent. Carboxyalkyl starch detergent enhancer; Textile auxiliaries. Overview of Industry Development In recent ten years, the output of modified starch in the world has increased rapidly. At present, the annual output of modified starch in the world is close to more than 8 million tons, including more than 3 million tons in the United States, more than 2 million tons in Europe, more than 600,000 tons in Japan, more than 500,000 tons in Thailand, and more than 6,543,800 tons in China. The development of modified starch in China started late, starting in the 1980s. Now it has been used in textile, papermaking, food, feed, casting, medicine, construction, petroleum and other fields. The application of modified starch in China is still a new business, which is very different from that of foreign countries in terms of variety, quality and application scope. As far as the types of modified starch are concerned, there are more than 2,000 kinds of modified starch products developed and marketed abroad, including oxidized starch, acid modified starch, starch ester, starch ether, cross-linked starch, cationic starch, grafted starch, cyclodextrin, white dextrin, pregelatinized starch, dialdehyde starch and so on. Among them, there are more than 200 kinds of modified starch produced from corn starch, while corn starch is used as raw material in China. Judging from the current demand for modified starch in various industries in China, the annual demand is between100-200 million tons. Now the application prospect of modified starch is very broad. If we increase the research, application and popularization in this field, the production of modified starch will develop rapidly. As one of the important industrial raw materials, modified starch can be widely used in papermaking, food, textile, construction, medicine and other industries. Production enterprises should actively develop new products and expand the application fields of modified starch. 1. Modified starch for food should be based on the principles of functionality, diversity and convenience. In grain processing, it is necessary to develop new varieties, focus on developing corn series products, and develop potato starch, modified starch and their derivatives; Development of convenience food, nutritious health food and emulsified thickening quality improver. Therefore, modified starch for food can be developed into functional modified starch, modified starch for convenience food and starch ester of alkenyl succinate which is in short supply in China. As a food additive, modified starch should take into account the increasing trend of patients with hypertension and hyperlipidemia in China, and develop fat substitutes and sugar substitutes with energy and nutritional value without affecting blood sugar, so as to meet the needs of the increasing incidence of diabetic patients year by year. At present, fat substitutes with starch as raw materials can be used in almost all foods that need to be added with oil; Compared with ordinary dietary fiber, the developed anti-digestion starch has the advantages of low water holding capacity, fine particles, refreshing flavor and smaller microcrystalline structure, and can also be used as a functional ingredient in a variety of foods. 2. The development speed of modified starch, which can completely replace chemical sizing PVA, needs to be accelerated. At present, the modified starch used for textile sizing mainly includes acid hydrolysis starch, oxidized starch, urea starch, phosphate starch and so on. And a small amount of acetate starch and compound modified starch. It is difficult for these varieties to completely replace chemical sizing PVA, especially in the sizing of high count yarn products. Because of its non-degradability, PVA is gradually used less or even not used in textile sizing. Similar products have been listed abroad, and it is believed that with the efforts of people in the domestic denatured starch industry, this product can be developed completely. 3. Develop new surface coating agents and sizing agents for the paper industry: to meet the needs of the product structure of the national paper industry. Modified starch is an important papermaking chemical. The consumption of modified starch for papermaking in China is 1/3, but the variety is single and the level is low. At present, the product structure of China's paper industry should develop into high-grade newsprint, book printing paper, information paper and office paper, which requires the development of new surface coating agents and sizing agents to meet the needs of the paper industry. 4. Starch-based water absorbent is widely used. Water absorbent can be used in agriculture, forestry, horticulture, medicine and health, textile, papermaking, oil drilling, construction, wastewater treatment and food processing. At present, some industries rely on a large number of expensive water-absorbing products to meet the market demand, and most of the imported products are polymer synthetic products. Today, with the depletion of oil and the increasing attention paid to environmental protection, the market of such products is facing a crisis. It is the development direction of this product to make use of renewable natural starch resources, graft polymerize it with acrylic acid or acrylonitrile through chemical treatment, and connect hydrophilic macromolecules to starch to prepare biodegradable water absorbent instead of water absorbent synthesized by petroleum refining. In short, with China's economic growth, the continuous expansion of industrial products, the continuous development of modified starch application fields, the continuous development of new products and the continuous innovation of new processes, the demand for modified starch will also increase; Coupled with the gradual reduction of natural oil, modified starch produced by renewable resources is a substitute for many petrochemical products, which brings development space for modified starch, so the development prospect of modified starch will be very broad. The upstream of modified starch in the industrial chain is mainly starch industry, while the main supply of starch market in China is corn starch, and the proportion of domestic corn starch production has remained at around 92% in recent years. Among other starches, cassava starch has a large output, accounting for about 5% of domestic starch output; The proportion of wheat starch and potato starch in domestic starch production is about 65438 0%. The yield of dried potato starch is even less. It is predicted that in the future, with the further strengthening of the production and expansion of corn starch downstream products, the application of corn starch deep processing in China will be more extensive, the domestic demand for corn starch will continue to expand, and the output will continue to increase. In recent years, the downstream market of modified starch in China has been widely used and has great market potential. Enterprise competition 1. 2065 438+02-2065 438+06 Competitive Trend of Modified Starch Market in China. The future development of modified starch depends not only on production technology, but also on its application technology. The competition among modified starch producers lies not only in production technology and equipment, but also in the quality and safety, function, brand image and service quality of modified starch products, as well as application technology. With the increase of manufacturers producing modified starch, the competition among modified starch industries has become fierce. Secondly, quality, users pay more attention to the quality and safety of products, whether the modified starch products can be used for a long time without deterioration, and whether the quality of modified starch meets the needs of production is very important to users of modified starch, which requires enterprises to strengthen the quality control of modified starch products and improve the quality and stability of products in order to better win the recognition of customers. The competitiveness of the above two aspects reflects the hardware level and management level of the enterprise and is the main factor that determines the future development of the enterprise. 2.20 12-20 16 prospect of competition pattern of modified starch industry At present, the production of modified starch industry in China is mainly in Shandong, Jilin and other places. There are many modified starch enterprises in these areas, with strong production capacity and technical ability, and fierce competition among industries. In recent years, the modified starch industry in Guangdong, Guangxi, Jiangsu, Shanghai, Zhejiang, Fujian, Sichuan, Jiangxi and other regions has also developed rapidly, forming a certain competitiveness. With the development of modified starch industry, the market structure of modified starch in China will gradually expand, but the competitiveness of Shandong, Jilin and other regions close to raw materials is stronger than other regions, and the production of modified starch will still be dominated by these regions in the future. Three. 20 12-20 16 competitive strategy analysis of modified starch industry in the future, enterprises can adopt low-cost strategy and differentiation strategy to gain certain advantages in market competition. (1) Low-cost strategy Faced with a huge market and numerous consumers, modified starch production enterprises can consider adopting a cost-leading strategy to establish a competitive advantage. The key of this strategy is to reduce the average expenditure through economies of scale, and at the same time achieve professional work efficiency through mass production, so that the overall cost can be reduced, and the product price can be positioned lower than that of the same industry, resulting in competitive advantage. (II) Differentiation Strategy Using ingenious ideas, advanced technology and construction procedures, novel and mysterious raw material formulas and unique service forms, modified starch production enterprises can design unique products, and even if the products themselves are not unusual, they can also establish a unique brand image of the products through advertising and packaging, so as to achieve the effect of differentiation. The differentiation strategy can be implemented in a wide range of markets or in a narrow range of markets. It should be pointed out that although the adoption of general strategies can help enterprises establish competitive advantages, it is not absolutely impossible whether this advantage can be maintained for a long time. The reason is that realistic imitation can break the advantage of differentiation, and the advantage of low cost will disappear because of technological changes. Therefore, in order to gain a sustainable competitive advantage, enterprises should pay close attention to every move of competitors and various changes in the industry, and be targeted according to the actual situation. Industry risk 1. Market Competition Risk In recent years, with the continuous expansion of China's modified starch market, many enterprises and investors have been attracted to join the modified starch industry, which has increased the market competition risk of the original enterprises. With the entry of foreign modified starch enterprises, these enterprises have relative advantages in capital and technology, which brings greater pressure to China modified starch production enterprises and increases the market competition risk of domestic modified starch enterprises. Second, the pressure risk analysis of raw materials The main upstream raw material of modified starch is starch. There are mainly mung bean starch, cassava starch, sweet potato starch, sweet potato starch, potato starch, wheat starch, water chestnut starch, lotus root starch, corn starch and so on. In China, because corn starch accounts for the vast majority, modified starch is mainly processed from corn starch. In recent years, due to the influence of international and domestic environment, the fluctuation of domestic corn price has increased, and the price of corn starch accounts for most of the cost of modified starch, which has caused the cost of raw materials in the modified starch industry to rise, which will make enterprises face greater raw material pressure risks. Third, technical risk analysis At present, the production facilities of most enterprises in the domestic modified starch industry are relatively backward, especially the control means. Most enterprises give priority to manual control, and their technology research and development is not active enough. With the development of modified starch industry, the requirements for technology update are getting faster and faster, and the requirements for technology research and development are getting higher and higher, which brings certain technical risks to domestic enterprises. Four. Policy and Institutional Risks In recent years, the state has formulated some policies and regulations to regulate the development of modified starch industry, restrict the quality assurance of modified starch produced by enterprises, and laid a foundation for the benign development of modified starch industry in China. However, with the adjustment of industrial structure and the continuous improvement of environmental protection requirements, this has brought certain uncertainties and risks to the modified starch industry. V. Present Situation of Foreign Capital's Entry and Its Threat to the Future Market With the continuous expansion of China's modified starch market, some foreign modified starch producers have also been attracted to enter the China market, such as French Rogate Company and American Corn Products International Co., Ltd.. These enterprises have strong technical research and development and capital strength, strong market competitiveness, certain advantages over domestic enterprises, and bring certain market threats to domestic enterprises. Modified starch is mainly used as thickener, gelling agent, adhesive, emulsifier and stabilizer in food industry. It can replace expensive raw materials, reduce food manufacturing costs, improve food quality and improve economic benefits. Rice flour products mainly use the good thickening, film forming, stability and gelatinization characteristics of modified starch in rice flour products. The main modified starches used are esterified starch and hydroxypropyl starch 1). Modified starch fried instant noodles have crisp structure and low oil absorption rate, and the product quality and storage stability are good. 2) In instant noodles, the rehydration, chewiness and elasticity of noodles can be improved, and the cooking time can be reduced. 3) Adding modified starch to pastry can reduce oil absorption and improve the crispness of pasta. Extend the storage time of products. 4) It can be used as tissue forming agent and binder in rice flour production, which can increase the transparency and smoothness of the product, reduce the viscosity and improve the taste. Dairy products are mainly used as gelling agent, stabilizer and thickener in dairy products, and commonly used modified starch mainly includes cross-linked starch and hydroxypropyl starch 1). This product is used as a gelling agent in cheese products and has good gelling properties. To some extent, the amount of caseinate can be reduced and the product cost can be reduced. 2) As a quality improver in frozen desserts, it can give the products sticky, creamy and short silk texture, and increase the storage stability of the products. 3) It can be used as a gelling agent in high-temperature sterilization pudding products to improve the processing viscosity of the products, and the prepared products have good stability and taste. 4) It can be used as a stabilizer and thickener in yogurt to increase the consistency and taste of the product. Meat and fish products with reduced whey precipitation are mainly used as water-retaining agents, adhesives and tissue excipients, and commonly used modified starches mainly include esterified starch and cross-linked starch (1). Adding modified starch to Chinese sausage as adhesive and tissue excipient can improve the juiciness of the product. 2) As a water-retaining agent in snack fillings, it can strengthen tissues. Improve the freeze-thaw stability of products 3). Used as water-retaining agent and tissue excipient in ham and hot dogs, it can reduce wrinkles and improve freeze-thaw stability and water-retaining property of products. When used as gel in meatballs and fish balls, the product has good elasticity, bite force and stability 5). Modified starch has high gelation and stability, and can be used as water-retaining agent and stabilizer in fish, which greatly reduces the juice loss of fish. Modified starch has good film-forming, high-temperature expansibility and stability, and is mainly used for baking food. It can be used as a substitute for ghee in the production of cakes and icing, providing good capacity and structure and reducing the oil intake of human body. 2) When used as a polishing agent in baked goods, a good, clear and bright film can be formed. Instead of expensive protein and natural rubber 3). As a stabilizer and thickener in fruit cakes, pies and fillings, it can improve the smoothness and short silk structure of products and prevent delamination and stuffing explosion. The stability, absorbability and emulsification of modified starch are mainly used in beverages: 1). As a stabilizer in beverages, it can improve the taste and posture, and cover up the dry taste. 2) Arabic gum, as a stabilizer of emulsified essence in emulsified beverage, is expensive in some channels. It is used as an embedding agent candy in microcapsule products such as refined powder and coconut milk powder, mainly by using the good gelation, film forming and viscosity of modified starch. The commonly used modified starch is oxidized starch 1). Used as gelling agent in hard candy and soft candy to improve the gel structure of products, proper modified starch can replace Arabic gum. The product has good taste and transparency. 2) The film formed by using modified starch as the polishing agent of candy is shiny and transparent, which can reduce the cracking of the product. Modified starch is mainly used in powdered food because it has good adhesion, dispersibility and water solubility. Commonly used modified starch includes pregelatinized starch, cross-linked starch and compound modified starch. 1) In powder coatings, the powder can have good adhesion and cohesion, which can prevent the powder from falling off. When making crispy crust, it is easy to form a crisp and firm crust, which improves the texture of baked and microwave-treated food. 2) Adding modified starch to cereal drinks can provide the viscosity required by cold and hot drinks, so that tiny plastids in the drinks can be suspended, making them uniform and good in taste. 3) Adding modified starch to cooked powdered food can improve the viscosity of the product when cooking at low temperature, and make the product clear and smooth, with short silk structure. 4) As powdered sugar for dried fruits, one is to reduce the stickiness of the surface of dried fruits. 5) Adding a proper amount of modified starch into instant soup, sauce and juice can endow the soup with a suitable age, make the soup produced by the product sticky, lubricate the frozen food, and improve the consistency and low-temperature stability of the modified starch, thus improving the freeze-thaw resistance of the product. 1). The dessert with modified starch has good consistency and freeze-thaw stability, and the product has smooth taste and creamy texture. 2) Adding proper amount of modified starch to jam can control the structure and viscosity of the product, and make the product shiny, heat-resistant and frozen. 3) As a fat substitute, adding it to cold drinks and desserts such as ice cream can partially replace milk solids and expensive stabilizers and reduce calories. The product has good melting resistance and storage stability. 4) Adding modified starch to appetizing sauce and fruit juice can provide viscosity and stability, make the product have good transparency and taste, and have excellent resistance to repeated microwave treatment. 5) Proper amount of modified starch has good thickening and stabilizing effects, good paste transparency and freeze-thaw stability, and can be processed at room temperature, so it can be added to surface decoration materials. The snack food that can give products good performance mainly uses modified starch with good adhesion, expansibility, brittleness and fluffy structure. Commonly used modified starches include pregelatinized starch, etherified starch and compound modified starch (1). In extruded food, modified starch can make the product have good expansion degree and structure, the strength and brittleness of the product are also improved, the product structure is uniform and the output is high. At the same time, functional fiber components can be increased. 2) In microwave puffed food, modified starch can control the volume and structure of the product and make the pores of the product uniform. 3) In crispy peanuts, modified starch can improve crispy texture and endow crispy structure with light, crisp, crisp and fluffy structure. 4) In other foods, modified starch can also play a good role.