Modified starch

Modified starch is a complex carbohydrate of plant origin, typically extracted from wheat or maize. It is derived from native starch through controlled physical, chemical or enzymatic treatments designed to alter its functional properties and improve its technical performance. These modifications give it enhanced binding and thickening properties, greater thermal stability and increased resistance to changes in pH or freezing. In the field of food supplements, it is primarily used as an excipient: it helps to homogenise formulations, improve the texture of capsules or tablets and facilitate the shaping of finished products. Modified starch does not have active nutritional properties in itself; its role is essentially technological. It is considered safe by European health authorities (EFSA) when used under recommended conditions and at appropriate doses. People with gluten intolerance should nonetheless check the botanical origin of the starch used.