Specialty starch is technically modified version of its traditional form of starch. Starch is polymeric carbohydrate consisting high amount of glucose joined together. Pure starch is insoluble in cold water or alcohol causing limitations in production process. Major commercially used starches are from corn, tapioca, wheat, rice and potato. Starch is used as an additive for food processing, additionallyfood starch are used for stabilizing, binding or thickening. Specialty starch is a cost effective and higher quality alteration formulated by manipulation of structural functionality in starch.
Specialty starch is used primarily in food processing industry owing to its flexibility and multi functionality. Often food processors face challenges in achieving standardizing final product after any minor changes in ingredient quality, functionality or process of production. Achieving standard outcome is even more difficult when traditional starch is usedas a component while innovation. Traditional starch can be differentiated by their granule size (large, medium, small) and origins (Oats, Potato, Seeds etc.). Starch contains amylose and amylopectin which have distinct functionalities. These fundamental functions lead to failure in changes while processing. Any changes in proportion of input or production process alsoleads to distinctive difference in final output.These factors limitapplicationof traditional starch in case of innovation. Increasing demand fornew variants, flavoring and packaged food have increased the demand forflexible food processing starch. Specialty starch is a modernization of starch which has eliminated short comings of its traditional form.
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Specialty starch helps to solve difficulties in dough binding, sheeting and reduces dough stickiness in food processing. It also helps to produce calorie balancedand gluten free products. Several types of specialty starch helps in diversification of performance, to meet a range of requirements in different functional applications like texturizing, gelling, thickening and adhesion making specialty starch an accessible explanation.
Specialty starch market has been significantly influenced the growth of bakery and confectionary, brewery and healthy food industries globally. Advancements of food processing will require flexibility of ingredients influencing demand for specialty starch positively. The usability of specialty starch is expected to have an increase in global demand amongst food processing industry.
Federal Food, Drug, and Cosmetic Act, Section 4(a)(1) has regulated labeling of the term “starch” only in case of corn made starch, in any other case a distinctive name is to be used to avoid any misleading statement. Due to increase in health consciousness and awareness any relabeling leads to shyness of consumers.Native starch delivers all the developments of specialty starch with option of labeling it as “starch”. This variant can gain a competitive advantage over specialty starch for its acceptability amongst consumers. Increasing demand of organic food has been predominant in every market. Starch choices are limited for developers of organic foods and beverages up until very recently. But organic starch is likely to face limitation to produce attractive food products unlike its competitor specialty starch in food processing market.
North America leads global specialty starch market. The majority of North American demand of specialty starch is from U.S. market. Demand for it is governed by changing consumer preferences and trends and developments globally. Lack of technological advancement, infrastructure and raw materials in Asia- Pacific restricts specialty starch demand increase in the region. U.S. is also the major producer of specialty starch and major exporter of the same.
