Oxidized Starch

Native starch is treated with a variety of oxidizing agents and oxidized starch as are obtained. oxidized starches  have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. In addition, the hydrogen bonding reduces the tendency to retro-gradation. Producing soft- bodied gels of high clarity, oxidized starches are the best thickener for applications requiring gels  of low rigidity. This improves adhesion in batters and breading.