The Following: Modified Corn And 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 the root of the cassava plant, respectively. The modification process changes the starch's properties, such as its ability to thicken, withstand heat, or remain stable in acidic conditions.

Manufacturers use modified starches as thickeners, stabilizers, and emulsifiers in a wide variety of foods. They help improve texture, prevent ingredients from separating, and maintain the desired consistency. You can find them in products like sauces, gravies, baked goods, dairy products, and processed meats.

Modified corn and tapioca starch are generally recognized as safe (GRAS) by the FDA for use in food. They are digestible carbohydrates and provide energy. International bodies like JECFA and EFSA have evaluated various modified starches. Evidence does not suggest adverse health effects from consuming these ingredients at typical dietary levels.