Modified food starch is made by physically, enzymatically, or chemically altering starch to change its inherent properties.
In this instance, modified does not necessarily mean genetically modified, however some modified starches are likely
made from genetically modified ingredients.
The most common types of modified food starch are made from ingredients like corn, wheat, potato, and tapioca.
Typically labels will list the source from which the starch was modified as Modified Corn Starch, however unless
it is derived from one of the top eight allergens (in this case wheat), it is not required by law to be listed this way.
| Starch | Modifying agent | Physicochemical characteristic | Use in food |
| Pregelatinized | Extrusion | Soluble in cold water | Cake and instant products |
| Derivatized | Drum drying | Stable at freeze-thawing cycles | Canned and frozen food |
| Acetyl | |||
| Hydroxypropyl | |||
| Phosphate | |||
| Cross-linked | Epichlorohydrin | Stable at higher temperatures, extreme pH, and higher shear forces | Meat sauce thickeners |
| Trimetaphosphate | Instant soup | ||
| Weaning infant food | |||
| Dressings | |||
| Dextrinized | Irradiation | Soluble in cold water | Chewing gums |
| Heat | Lower or nil viscosity | Jelly | |
| Oxidizing agents | Syrups | ||
| Acid hydrolysis | |||
| Amylolytic enzymes |
