Modified Starch
StabilizersThickeners
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Modified Starch is starch chemically or enzymatically altered for better texture, stability, and resistance to heat and acidity compared to native starch, used as a thickening agent and stabilizer in soups, sauces, dressings, and processed foods.
Commonly found in
- —Soups
- —Sauces and dressings
- —Processed foods
Key functions
- —Improves texture, stability, and resistance to heat and acidity
Potential Risks and Side Effects
- 01Generally safe for consumption; excessive intake may cause gastrointestinal discomfort in sensitive individuals
- 02Some modified starches may contain trace chemical residues, kept within regulatory limits