Modified starch
Modified starch is starch that has undergone physical, enzymatic or chemical treatments to alter properties such as viscosity, stability, thickening capacity and resistance to heat or freezing.
It can be obtained from various plant sources, including maize, potato, tapioca, rice and wheat.
The term “modified” does not mean genetically modified (GMO); it refers to technological changes made to the starch.
In the food industry it is used as a thickener, stabiliser, binder or texture agent in sauces, desserts, yoghurt, baked goods, ready meals and many processed foods.
In the European Union, several modified starches are authorised as food additives and may be identified, depending on the type, by numbers ranging from E1404 to E1452.
From a nutritional point of view, it consists mainly of carbohydrates and, at normal use levels, contributes primarily to the texture of the product rather than to its nutritional value.
Some types are almost completely digested, while others may contain a proportion of resistant starch, which behaves differently metabolically.
Calories
Digestible modified starch provides approximately 350–380 kcal per 100 g. The value may be lower in products containing a high proportion of resistant starch.
Allergens
Allergen considerations depend on the raw material and degree of purification. If derived from wheat, the specific characteristics of the product and applicable labelling requirements must be considered.
Assessment
A technologically useful ingredient generally used in small amounts. It offers no particular nutritional advantage and is mainly added for texture and stability.
Cons: highly processed ingredient / limited nutritional value
