i exploration about formulation soft gel in indonesia with raw material seaweed (carragenan ), but in the paten, formulation soft gel use to modified starch, i ask about function modified starch.
Modified starches are used in
food products as a thickening agent
stabilizer or emulsifier like: 1-
pharmaceuticals as a disintegrant
2- binder in coated paper
Starches, both in native and modified forms, are able to create gel structure resulting from thermal gelatinization followed by retrogradation during cooling. At the molecular level, the amylose and amylopectine were rearranged into more crystalline structure during cooling hence creating gel.
the modified starchs were characterized by a low apparent viscosity (low consistency than these of native starch).
thank you for teh answer. if modified starch and carragenan in formulation. how to reaction about gelatinization?
There are a lot of literature out there, here are some examples:
Article Investigation and optimization of formulation factors of a h...
Article Rheology of different hydrocolloids–rice starch blends. Effe...
Article Pasting, paste, and gel properties of starch–hydrocolloid combinations
Article Steady flow and viscoelastic behavior of crosslinked waxy co...
Before you formulate questions, think about what information you want to get. Here one can only guess. The modification of native starches is primarily aimed at obtaining specific functional properties. It may be better solubility in water, but it also improvment of thickening properties (as an additive). Regards,
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