Modified food starch is chemically, physically, enzymatically or sometimes genetically changed from its original starch state. The substance is usually used to thicken, emulsify or stabilize a food product.
The main goal of using modified food starch is to elongate the shelf life of food. It helps products endure freezing or hot temperatures during the storing process. This type of starch is commonly made from potato, wheat, corn and tapioca. Modified food starches are often found in instant foods that require a specific temperature to thicken. Gravy, puddings and boxed meals are the most common foods that contain modified food starches.