Modified wheat starch is wheat starch that has been modified for specific uses. It is created through the use of techniques to change, strengthen, or impair new properties by molecular cleavage, rearrangement, or introduction of new substituent groups. Modified wheat starch can be used in a variety of products, such as batters, yeast-leavened doughs, breakfast cereals, toppings, soups, sauces, pudding-type products, icings, pie fillings, whipped cream, jellies, meringues, and foam-type cakes.
Modified food starches can be made from a variety of foods, including corn, waxy maize, tapioca, potato, or wheat. In North America, the most common sources are usually gluten-free, such as modified corn, waxy maize, and potato. If a food product manufactured in North America has modified food starch listed as an ingredient, but "wheat" is not listed on the label, then the food starch should be safe to eat. However, if wheat is used as the source, it must be declared on the label as "modified wheat starch" or "modified food starch (wheat)".
It is important to note that modified wheat starch can cause diarrhea in some people if consumed in large amounts. Additionally, maltodextrin, which is derived from the same sources as modified food starch, is another starch derivative that has a high glycemic index score and can cause blood sugar spikes.
