Starch Modification / Molecular Properties

In addition to pure starches,the Fraunhofer IAP also enzymatically and chemically modifies grain products like flour. The properties of the final products are not only determined by the type and composition of the grain flour, we also optimize the structure, type and content of the chemical substituents according to the requirements of each application. Additionally, we develop various technical applications where special properties, such as water retention and adhesive force, are required.