ABSTRACT
Pharmaceutical Pregelatinized starches, sodium starch glycolate (sodium carboxymethyl starch)
Textile Hydroxyethyl starches, carboxymethyl starches, starch acetates, distarch phosphates, acid-modied (thin-boiling) starches and acid-modied versions of the above, oxidized starches
8.2 Reasons for modification of starch Starches are modied chemically or physically or both to accentuate their positive characteristics, diminish their undesirable qualities, or add new attributes. Common limitations associated with native normal starches are excessive viscosity at low solids content (difculty in handling, lack of body), high susceptibility to retrogradation (gel opacity, syneresis, and lack of freeze-thaw stability), and lack of process tolerance. By proper modi- cation, changes can be made in one or more of the following attributes.
