Modified starches are added to thicken or stabilize products such as puddings, fillings, sauces, and for other baking applications.When it comes to which starch you should be adding to your products, your options stretch a mile wide. From native to modified starch, this carbohydrate can do just about anything you want it to.
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First, do you want native or modified? Native starches are the pure form, separated from wheat, corn, potatoes, or tapioca during milling or processing. These are best if you’re looking for a simple way to thicken or stabilize a variety of bakery products, sauces, puddings, fillings or instant foods.
Modified starch is native starch that has been changed physically, enzymatically, or chemically. Through control of reaction sites and the amylose or amylopectin molecules, modified starches can range from low viscosity and restricted swelling for creating a crispy coating, to high viscosity and clarity “pre-gel” starch for thickening foods.
The three main types of modified starches are:
Hydrolyzed starches: usually a high-force gel with low viscosity.
Intercrossed starches: stabilize a product’s viscosity, improving the structure and increasing cross bonds.
Etherified starches: increase stability of the gel at a low temperature, helping retain moisture. They also improve freeze-thaw stability.
Find out more about modified wheat starches and how they’re made here.
Modified food starch is an essential ingredient that enhances the performance and functionality of countless food and beverage applications. Offering improved stability, enhanced thickening, and precise texture control, modified starch is ideal for products that need to withstand processing conditions such as high heat, acidity, or shear. From sauces and dressings to baked goods and frozen meals, modified food starch delivers consistent, reliable results that improve product quality and shelf-life.
Ingredion’s modified food starch solutions are designed to help food manufacturers meet specific functional needs while optimizing for cost efficiency and consumer preferences. Whether you're aiming to enhance texture, improve stability, or adapt formulations for clean-label claims, Ingredion’s modified starch provides the versatility and performance needed to succeed in today’s dynamic food landscape.
Modified food starch is a type of starch primarily used as a thickening agent, emulsifier and texturizer in a broad range of food products. It's extracted from different types of plants, such as corn or tapioca. The alteration process provides several benefits that contribute to consistency and shelf-stability.
Because modified food starch is only used to achieve certain goals (like a specific texture or temperature stability), it's not meant to be consumed alone. It's used as an additive that contributes to the quality of the food product, rather than as an ingredient to add flavor or nutritional value.
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Different countries have their own ways of identifying the types of modified food starches. In Europe, for instance, each type of modified food starch is assigned an E number that makes it easy to identify the type of chemical modification that has occurred.
Manufacturers use modified food starch in their products thanks to a variety of features that can be achieved. Ingredion works with our clients in choosing the best modified food starches for their formulations. There are a number of impactful benefits that can be achieved with our line of modified food starches.
For starters, achieving the perfect texture is one of the biggest uses of modified food starch. It can thicken liquids and fillings, increase crispiness or create a smooth mouthfeel. It also acts as an emulsifier to keep ingredients well-mixed (such as water and oil).
From an aesthetics standpoint, modified food starch can also be used to achieve a glossy sheen while enhancing both color and shine.
Modified food starch also ensures a stable shelf-life so that manufacturers can extend the production timeline and store the product longer without sacrificing taste and quality. Food starches can also create freeze-thaw stability while also being heat tolerant. No matter what temperature your product experiences during production, shipping or preparation, modified food starch keeps the flavor and consistency on-point.
Food products continuing modified food starch also provide gel strength and reduced heat viscosity. Again, this contributes to creating a consistent texture through every stage from production to consumption.
Ingredion uses a number of different processes to make modified food starches, including cross-linking and stabilization. Cross-linking occurs at the molecular level and enables the food product to successfully withstand high temperatures and low Ph levels. Depending on the type of modified starch, different properties are cross-linked together to create improved uses. As an example, glucose could be cross-linked with phosphate groups to boost viscosity and remove Ph volatility.
Different processes lead to different results, which is why Ingredion has a suite of modified food starch options for manufacturers to choose from. Partnering with Ingredion helps you narrow down the best additives to achieve the results you're looking for within your company's latest formulations.
Modified food starch is a clear winner for baked goods, frozen foods and liquid. No matter what your texture or stability goals may be, using modified food starch is a reliable way to achieve them.
There is certainly a growing interest in natural ingredients among consumers. While modified food starch doesn't meet clean label requirements, Ingredion does offer an entire product line of functional native starches to meet this type of consumer demand. These include simple ingredients such as maize starch, tapioca starch, potato starch and rice starch.
However, not all consumers place a priority on natural ingredients and instead prize convenience. Consumers with busy lifestyles, such as families with a packed schedule, need easy-to-prepare meals and snacks. Many single professionals also prefer heating up ready-to-go meals rather than having to cook for one.
Manufacturers can deliver these products by maximizing stability and consistency with modified food starch. It's easy to stay on top of food trends and deliver delicious meals to consumers so they can skip the fast food drive-through and enjoy meals quickly prepared at home.