Modified Food Starch (MFS) is often used in processed food as filler and to add texture, especially to pies, sauces, soups, gravies, and dried instant foods. Added to frozen foods, MFS helps prevent fluid leaking during defrosting. Starch in low fat foods lends a creamy texture otherwise absent. MFS is also the raw material when making glucose syrup and sweeteners.
In the EU, most MFS comes from maize, but may also be derived from potatoes and wheat . How the starches are modified depends on the final use (different end uses require starches with different properties).
Most commonly, chemicals are used to add phosphate to the starch or to change the arrangement of glucose chains in the starch granules. Alternatively, heat or enzymes may be utilised to change characteristics of the starch,
Much research is going into breeding or genetically modifiying plants to produce starches which are closer to the final MFS products. This would cut down on the expense, energy requirements and environmental impacts of making MFS.
At the moment there are no credible clinical studies to show that MFS pose health risks to humans.
In the EU, most MFS comes from maize, but may also be derived from potatoes and wheat . How the starches are modified depends on the final use (different end uses require starches with different properties).
Most commonly, chemicals are used to add phosphate to the starch or to change the arrangement of glucose chains in the starch granules. Alternatively, heat or enzymes may be utilised to change characteristics of the starch,
Much research is going into breeding or genetically modifiying plants to produce starches which are closer to the final MFS products. This would cut down on the expense, energy requirements and environmental impacts of making MFS.
At the moment there are no credible clinical studies to show that MFS pose health risks to humans.