Modified Starch And Sucrose
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What it is
Modified starch is a starch (a carbohydrate from plants like corn, potatoes, or wheat) that has been altered physically or chemically to improve its performance in food products. Sucrose is common table sugar, typically made from sugarcane or sugar beets. Together, they are often used as a blend.
Why it's used
This blend often acts as a sweetener and texturizer. It can provide bulk, improve mouthfeel, and add sweetness in products like confectionery, baked goods, and snacks. Manufacturers use it to achieve specific textures and tastes.
Health notes
Modified starch is generally recognized as safe (GRAS) by the FDA when used as intended. Sucrose is a common dietary carbohydrate. Both are widely consumed. Regulatory bodies like JECFA and EFSA have evaluated various modified starches and sucrose, generally finding them safe for consumption within typical dietary levels. Evidence does not link typical consumption of these ingredients to adverse health effects.
Allergen info
Modified starch is not a major allergen. If derived from wheat, it may contain gluten, but the processing often removes gluten proteins. Sucrose is not a major allergen.