What They Do: Used to modify the structural properties of a starch.
These are chemicals used to modify starches. These are all laboratory manufactured and are used to modify starch so it will behave in a way that normal starch will not, or make food behave in a way that is not possible with any natural ingredient. These chemicals are mostly very toxic chemicals, and high levels of these toxic chemicals are allowed to remain in some of the modified starches. Depending on the base starch, some of these will also likely be GMO. For example, corn is mostly grown as a GMO corn, so when modified corn starch is made, most of it will also be GMO.
Digestive problems are a common side effect of many of the modified starches that result.
There is no place for these products in home cooking. Many of the reasons for using this are eliminated in the home kitchen by using quality ingredients, and eating freshly prepared food.
Click underlined ingredients to learn more, and find out more about what each item does in specific types of foods.
Examples of starch modifying agents:
- Magnesium sulphate
- Phosphoric acid
- Phosphoric acid potassium salt (1:3)
- Potassium phosphate
- Potassium orthophosphate
- Sodium acetate
- Sulphuric acid
- Tribasic potassium phosphate
- Tripotassium monophosphate
- Tripotassium orthophosphate
- Tripotassium phosphate
- Tripotassium salt