Modified Food Starch And The Following: Salt

Modified food starch is a carbohydrate derived from corn, wheat, potatoes, or tapioca that has been physically or chemically altered to improve its performance in food products. These modifications enhance properties like thickening, stabilizing, and texture. The specific changes are designed to make the starch more resistant to heat, acid, or shear during food processing.

Modified food starch is primarily used as a thickener and stabilizer in a wide variety of processed foods. It helps improve texture, prevent separation, and maintain consistency in products like sauces, gravies, soups, dairy products, and baked goods. Salt is a mineral used to enhance flavor, act as a preservative, and affect texture in foods.

Modified food starch is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates. Excessive sodium intake from salt can contribute to high blood pressure in some individuals, according to the FDA, which recommends limiting sodium intake. The WHO advises limiting sodium intake to reduce the risk of cardiovascular disease and stroke. JECFA has evaluated modified food starches and found them safe for consumption.