Modified starch

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  • Origin: It is produced from natural sources that are not further chemically treated.

Modified starch is a derivative of starch that has been altered from its original form to enhance its properties. These modifications can include changes to its gelatinization, thickening, and gelling characteristics, making it more versatile for various industrial and food applications. It possesses enhanced stability against heat, acid, shear, and freezing/thawing cycles. Modified starches can have improved texture, longer shelf life, and better overall performance compared to native starches.


Modified starch can be both of natural and artificial origin. It is typically derived from common starch sources such as corn, potato, wheat, tapioca, or rice. The modification process involves physical, enzymatic, or chemical treatments to alter the structure and functionality of the starch. These treatments are designed to enhance or introduce specific properties that native starch does not possess.


Modified starch is used in the food industry for several reasons:

  • Improved Stability: Resistant to heat, acid, and mechanical stress.
  • Enhanced Texture: Provides desired consistency and mouthfeel.
  • Thickening Agent: Effective at thickening and stabilizing sauces and soups.
  • Gelling Agent: Useful in products that require a gel‑like consistency.
  • Shelf Life Extension: Helps maintain quality over a longer period.
  • Fat Replacement: Mimics the texture and mouthfeel of fats, useful in low‑fat products.
  • Improved Freeze‑Thaw Stability: Prevents syneresis (water release) in frozen products.

Uses in Ultra‑Processed Foods

Modified starch is prevalent in ultra‑processed foods due to its versatile functionality:

  • Thickening and Stabilizing: Used in sauces, gravies, soups, and dressings to achieve the desired viscosity and stability. It helps in maintaining the consistency and appearance of these products over time.
  • Texturizing: In bakery products, modified starch improves the texture and volume of bread, cakes, and pastries. It provides a soft, moist crumb structure and prevents stalling.
  • Emulsifying: In products like salad dressings and mayonnaise, modified starch acts as an emulsifier, helping to keep oil and water mixed together, preventing separation and maintaining a smooth texture.
  • Gelling: Used in confectioneries, such as gummies and jelly candies, modified starch helps in forming a stable gel, giving these products their characteristic chewiness.
  • Fat Mimicking: In low‑fat and fat‑free products, modified starch replicates the mouthfeel of fat, enhancing the sensory experience without adding calories from fat.
  • Encapsulation: In flavours and oils, modified starch can be used to encapsulate these ingredients, protecting them from oxidation and ensuring a controlled release during consumption.

Health Considerations

While modified starch is generally recognized as safe (GRAS) by regulatory bodies like the FDA, there are some health considerations to keep in mind:

  • Digestibility: Modified starches are generally digestible, but their altered structures can sometimes affect digestion and absorption differently compared to native starches.
  • Allergies and Sensitivities: Although rare, some individuals might have sensitivities or allergic reactions to modified starches, especially if they are derived from sources they are allergic to, such as wheat or corn.
  • Nutrient Density: Modified starches contribute to the caloric content of foods but do not provide significant nutritional value, potentially contributing to poor dietary choices if consumed in large quantities as part of ultra‑processed foods.
  • Blood Sugar Impact: As with other starches, modified starch can impact blood sugar levels, which is an important consideration for individuals with diabetes or insulin resistance.


  1. Cauvain, S. P., & Young, L. S. (2009). Bakery Food Manufacture and Quality: Water Control and Effects. John Wiley & Sons.
  2. Singh, J., & Kaur, L. (2016). Starch. In Encyclopedia of Food and Health (pp. 509‑515). Academic Press.
  3. Thomas, D. J., & Atwell, W. A. (1999). Starches. Eagan Press.
  4. Whistler, R. L., & BeMiller, J. N. (2009). Starch: Chemistry and Technology. Academic Press.