Modified Corn & Tapioca Starch

Modified corn and tapioca starch are starches that have been physically or chemically altered to improve their performance in food products. They are derived from corn and cassava (tapioca) plants, respectively. The modification process can change properties like texture, stability, and how they react to heat and cold.

These starches are added to foods to thicken, stabilize, and improve texture. They help prevent ingredients from separating and can give products a smoother mouthfeel. You can find them in a variety of processed foods, including soups, sauces, baked goods, and dairy products.

Modified corn and tapioca starch are generally recognized as safe (GRAS) by the FDA for use in food. They are a source of carbohydrates and are digested like other starches. International bodies like JECFA have evaluated starches, and they are widely used globally. There is no widespread scientific controversy regarding their safety at typical consumption levels.