Modified Food Starch
This is what the ingredient is.
Modified food starch is starch (from corn, potato, tapioca, or wheat) that has been chemically or physically altered to improve functional properties. Modification improves stability, texture, and shelf life.
Here is why it shows up on the label.
Thickening, stabilizing, and texturizing agent. Used in sauces, frozen foods, and baked goods. Better performance than native starch under various processing conditions.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. for various modified starches. Considered food ingredient rather than additive. It is approved in the US, Europe, and Canada.
Here is what research has found.
Safety evaluated for various modification methods. Generally recognized as safe with decades of use. Digested similarly to regular starch.
Here are a few things worth knowing.
Generally safe. May be derived from wheat (concern for celiac disease - should be avoided if wheat-based), corn (corn allergy concern), or other sources. Usually well-tolerated.
Sources
- FDA 21 CFR 172.892
- JECFA Evaluation
- Starch Technology Handbook
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.