<P> Other treatments producing modified starch (with different INS and E-numbers) are: </P> <Ul> <Li> dextrin (INS 1400), roasted starch with hydrochloric acid </Li> <Li> alkaline - modified starch (INS 1402) with sodium hydroxide or potassium hydroxide </Li> <Li> bleached starch (INS 1403) with hydrogen peroxide </Li> <Li> oxidized starch (INS 1404, E1404) with sodium hypochlorite, breaking down viscosity </Li> <Li> enzyme - treated starch (INS 1405), maltodextrin, cyclodextrin </Li> <Li> monostarch phosphate (INS 1410, E1410) with phosphorous acid or the salts sodium phosphate, potassium phosphate, or sodium triphosphate to reduce retrogradation </Li> <Li> distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture </Li> <Li> acetylated starch (INS 1420, E1420) esterification with acetic anhydride </Li> <Li> hydroxypropylated starch (INS 1440, E1440), starch ether, with propylene oxide, increasing viscosity stability </Li> <Li> hydroxyethyl starch, with ethylene oxide </Li> <Li> starch sodium octenyl succinate (OSA) starch (INS 1450, E1450) used as emulsifier adding hydrophobicity </Li> <Li> starch aluminium octenyl Succinate (INS 1452, E1452) </Li> <Li> cationic starch, adding positive electrical charge to starch </Li> <Li> carboxymethylated starch with monochloroacetic acid adding negative charge </Li> </Ul> <Li> dextrin (INS 1400), roasted starch with hydrochloric acid </Li> <Li> alkaline - modified starch (INS 1402) with sodium hydroxide or potassium hydroxide </Li>

Describe the uses of modified starches in the food industry