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Modified food starch

Modified food starch suppliers and sourcing guide

Modified food starch is starch from corn, tapioca, potato, wheat or rice that has been treated with acids, oxidizers, enzymes or reagents to change how it behaves. Common types are cross-linked starches (more heat, shear and acid stable), substituted starches such as acetylated or hydroxypropylated starch (better freeze-thaw and clarity), and octenyl succinate (OSA) starches used to emulsify and encapsulate oils and flavors. Brands buy a specific named type for a specific process.

See suppliersWhat to ask for on the COA
Also known as
Food starch-modified · Modified starch · Starch sodium octenyl succinate · Hydroxypropyl distarch phosphate · Acetylated distarch adipate
Facts checked
November 2026

Forms and grades of modified food starch

Suppliers sell different products under the same name. Specify the one you need.

  • Cross-linked starches

    For example distarch phosphate, which holds viscosity through cooking, shear and low pH.

  • Substituted and stabilized starches

    Acetylated or hydroxypropylated starches, often also cross-linked, for freeze-thaw stability and clear pastes.

  • OSA starch

    Starch sodium octenyl succinate, used to emulsify oils and as a wall material for spray-dried flavors and oil powders.

  • Acid-thinned and oxidized starches

    Lower-viscosity starches used for gums, coatings and films.

  • Instant (pregelatinized) modified starch

    Modified starch that is also precooked, so it thickens cold.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Identity and starch type
The specific modification and base starch, matching the supplier specification and the regulation it is made under.
Substitution or residue limits
Acetyl content, hydroxypropyl content, residual phosphate or OSA substitution by the method in the specification, checked against the regulatory limits.
Viscosity
Pasting or solution viscosity at the stated conditions, the main functional specification.
Moisture and pH
Loss on drying and pH of a slurry.
Residual reagents
For example residual propylene chlorohydrin for hydroxypropylated starches or sulfur dioxide, against the limits in the specification.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella. Starches are dry and low in water activity, but buyers using them uncooked in powders or tablets check micro on every lot.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place off the floor, away from odors. Modified starches absorb moisture like native starch and can lump if damp. The supplier sets shelf life in the specification, and viscosity and moisture are retested on older stock.

Lots and expiry dates

Viscosity and degree of substitution vary within the specification range by lot, and that can change texture in the finished product. Record the product code, base starch and viscosity per lot, and do not substitute one modified starch for another without testing, even from the same base starch.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.892 states that food starch-modified as described in that section may be safely used in food, and lists the permitted treatments, including acid modification, bleaching, oxidation, esterification, etherification and enzyme treatment, with limits for each.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 172.892 requires the label of the food additive container to bear the name "food starch-modified".

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Starch-Modifying Agents lists agents such as acetic anhydride for use on starch used in the manufacture of modified starch.

    Source: canada.ca (opens in a new tab)

  • Health Canada's Natural Health Products Ingredients Database lists modified food starch with non-medicinal purposes of binder, stabilizing agent and thickening agent.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Modified food starch suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking modified food starch suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell modified food starch? Request a listing

Frequently asked questions

What forms of modified food starch can brands buy?

Common forms include cross-linked starches, substituted and stabilized starches, oSA starch, acid-thinned and oxidized starches and instant (pregelatinized) modified starch. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for modified food starch include?

Expect identity and starch type, substitution or residue limits, viscosity, moisture and pH, residual reagents and microbiology, each with its method, specification and result for that lot.

How should modified food starch be stored?

Store sealed in a cool, dry place off the floor, away from odors. Modified starches absorb moisture like native starch and can lump if damp. The supplier sets shelf life in the specification, and viscosity and moisture are retested on older stock.

What is the regulatory status of modified food starch?

21 CFR 172.892 states that food starch-modified as described in that section may be safely used in food, and lists the permitted treatments, including acid modification, bleaching, oxidation, esterification, etherification and enzyme treatment, with limits for each. 21 CFR 172.892 requires the label of the food additive container to bear the name "food starch-modified". Health Canada's List of Permitted Starch-Modifying Agents lists agents such as acetic anhydride for use on starch used in the manufacture of modified starch. Health Canada's Natural Health Products Ingredients Database lists modified food starch with non-medicinal purposes of binder, stabilizing agent and thickening agent.

More starches, carriers and excipients

All 37 starches, carriers and excipients

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