Modified Starches
ProcessedOverview
Modified starches undergo chemical cross-linking, substitution, or oxidation that creates functional properties impossible with native starches. These industrial ingredients have no household equivalent and indicate significant processing.
269,329
Products contain this
3,129
Ingredient variations
Common forms
Modified corn starch, modified tapioca starch, resistant starch
Function
Starch modification provides freeze-thaw stability, acid resistance, and shear stability required for processed foods. They enable textures and shelf life unachievable with natural thickeners.
Sources
Industrial starch modification uses chemicals like phosphorus oxychloride, acetic anhydride, or sodium hypochlorite. Processing requires precise pH and temperature control in specialized reactors.
Health Considerations
Modified starches may have altered glycemic responses and digestibility compared to native starches. Chemical modifications can introduce residues and create resistant starch fractions with unknown effects.
Regulatory
FDA approves specific starch modifications under 21 CFR 172.892 with limits on chemical treatments. Labels must state "modified" but need not specify modification type.
Common Variations (50 total)
Products Containing Modified Starches
Showing 12 of 269,329 products, sorted by processing level