Modified starches
Unmatched functionality. Based in nature.
When food scientists discovered how to modify starch — to thicken pie fillings and keep canned soups hearty — they knew they were onto something big. Modified starches opened the door to a whole new world of food possibilities that persists today, with busy families seeking convenient, great-tasting meals and snacks — on the table or on the go.
Ingredion’s modified starches are naturally derived and enhanced to deliver exceptional functionality across all of your food applications. With our broad portfolio of in-demand ingredients and formulation expertise, you can make weekday dinners more memorable. Create a frozen, family-sized lasagna or a crunchy, fresh-tasting Asian meal for one. Add a velvety mouthfeel or a glossy sheen, while maintaining freeze-thaw stability.
Classified as a food additive, modified starches are assigned an E number to indicate the chemical modification applied to the starch. The two main types of chemical modification that Ingredion uses — cross-linking and stabilization — provide manufacturers with numerous benefits:
- Improved process tolerance to heat, acid and shear
- Long shelf life stability and improved mouthfeel
- Cold-water thickening and texturizing
- Reduced hot viscosity and good gel strength
- Film forming, gloss or crunchy texture
- Freeze/thaw stability, allowing manufacturers to produce in advance or store products for longer without compromising the eating experience
Bring your vision to life. Rely on Ingredion’s teams of technical and market experts to help you stay ahead of trends and move past the next horizon.
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