What are modified starches and should they be feared?

A modern inhabitant of a metropolis, and indeed of any city, is practically inaccessible to foodstuffs that do not contain any stabilizers, thickeners, preservatives and other components that somehow improve the various properties of food: shelf life, consistency, color, appearance, etc. However, many citizens, concerned about the quality and naturalness of the composition, are often suspicious of such additives. Some letters "E" on the label and does panic. Therefore, having heard that the product contains modified starches, such a buyer immediately decides to buy it. Not surprisingly, genetically modified products are still not fully understood, and it is not known what effect it can have on the body.

But where is the GMO? After all, such vegetables and fruits are grown already with an altered chromosome composition (using genetic engineering methods ). The fact is that modified starches are not related to gene-level transformations. They are obtained from natural potato or corn starch through various chemical and biochemical, as well as physical and mixed methods of processing the finished product. As a result of these processes, their properties improve - starch acquires a white color, its consistency changes, its viscosity decreases or increases, resistance to temperature changes increases, it becomes possible to repeatedly freeze and thaw products without loss of appearance and taste, etc. Thus, Modifications are carried out already at the stage of finished raw materials and allow improving the characteristics of the original - absolutely natural product.

So is modified starch harmful to the human body? Or products with such a component in the composition can be consumed without fear for one's health? For today in our country it is authorized to use the modified starches more than 20 kinds. They are absolutely harmless and are widely used in the production of such products as sauces (ketchup and mayonnaise, sour cream, etc.), dairy products (including ice cream), various confectionery products, concentrated soups, meat semi-finished products, bakery products and even baby food.

Let's list some of the most common abbreviations under which the modified starch is:

• E1422 - increases shelf life at low temperatures, is resistant to repeated freezing / defrosting (often included in canned fruit and vegetables);
• E1442 - used to stabilize the viscosity (found in yoghurts, puddings, etc. dairy desserts);
• E1414 - used mainly as a thickener, resistant to temperature changes (added to mayonnaise, ketchup and other sauces);
• E1450 - is added as an emulsifier and stabilizer, it is used in the production of a wide variety of products (from confectionery products and cheeses to soda).

In general, there are many more. These are the following additives: Е1400-Е1413, Е1420-Е1423 , Е1440 / 42/43/50/51. If you see any of the above abbreviations in the product, do not panic - these are modified starches, but not GMOs. They are made of natural ingredients and are not capable of harming health, especially in small quantities.