Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use modified starch to thicken, stabilize, or improve the texture of foods. It …
What it is
Modified starch is a starch that has been altered physically or chemically to improve its performance. It is derived from common starches like corn, potato, or tapioca. The modification process can change its texture, stability, and ability to withstand heat or freezing.
Why it's used
Manufacturers use modified starch to thicken, stabilize, or improve the texture of foods. It helps prevent ingredients from separating and can create a smoother mouthfeel. You'll find it in products like sauces, gravies, baked goods, dairy products, and processed meats.
Health notes
Modified starch is generally recognized as safe (GRAS) by the FDA for use in food. Regulatory bodies like JECFA and EFSA have evaluated modified starches and found them safe for consumption. At typical intake levels, modified starches are not associated with adverse health effects.
Allergen info
Modified starch is not derived from any of the FDA's 9 major allergens. It does not contain gluten unless specifically derived from wheat and not further processed to remove gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.