Less Than 2% - Food Starch-modified

Food starch-modified is a starch that has been altered physically or chemically to improve its performance in food processing. It is derived from common food sources like corn, tapioca, or potatoes. The modification process can make the starch more stable under heat, acid, or shear, and can change its thickening or gelling properties.

Manufacturers use modified starches to thicken, stabilize, or improve the texture of foods. They can prevent ingredients from separating, create a smoother mouthfeel, or help foods retain moisture. You can find them in sauces, gravies, baked goods, dairy products, and processed meats.

In the US, modified food starches are generally recognized as safe (GRAS) by the FDA. They are widely used and considered safe when consumed as part of a normal diet. International bodies like JECFA have evaluated modified starches, and EFSA also permits their use. There are no widespread health concerns associated with typical consumption of modified food starches.