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An entry from Modified starch appeared on Wikipedia's Main Page in the Did you know? column on October 16, 2006.

Wikipedia

Why?

why do they want to modify it? — Preceding unsigned comment added by 88.110.221.226 (talk • contribs)

Starches are modified for a number of reasons. Starches may be modified to increase their stability against excessive heat, acid, and freezing; also to change their texture, and to lengthen or shorten gelatization time. I'll add this info to the article. —Pengo ^{talk · contribs} 23:08, 16 October 2006 (UTC)[reply]

Health effects?

In my experience, any natural substance that's 'modified' or 'enriched' really reduces the likelihood that it's good for you, not to mention the taste. Any word yet from the science-types on what modified starch will do to you over the long term? -- Chris 15:27, 19 October 2006 (UTC)[reply]

Generally, I believe, the modified versions of starch would also be found in nature, and it's hard to imagine glucose chains being harmful. However having starch listed as an ingredient (whether modified or not) is probably a good indication you're not eating a wholefood, which may be considered healthier for non-reductionists. —Pengo ^{talk · contribs} 12:05, 23 October 2006 (UTC)[reply]

If the starch is modified with Nitric Acid, Bleach or who knows whatever generally foreign and/or toxic agent (it seems the book is completely open on that), it's simply false to claim those substances do not exist in the final product. Furthermore, with the FDA recently saying that High Fructose Corn Syrup is not "natural" ( http://www.foodnavigator-usa.com/news/ng.asp?n=84404-fcs-natural ) for similar reasons, suspicions ought to be rightly heaped upon such inorganic and highly unnatural processes. Surely modified food starch is not "natural" if HFCS isn't, likewise arguably for bleached flour, Hydrogenated Oils, Olestra, and countless other dietary nasties. The term "natural" has become so co-opted by U.S. industry in recent years, and few consumers realize that it holds essentially no real meaning in a legal sense. If consumers and the public in general had even a cursory understanding of what some of these so-called innocuous, "natural" ingredients are and contain, there would likely be a swift trend away from the use of such ingredients. To call these products "natural," and to (experimentally) introduce low levels of known poisons or carcinogens into the food supply of enormous populations of unknowing people is patently unethical. Such societal trends ought to be noted, discussed, and acted upon - food (and what's in it) is one thing that people still have the ability to produce autonomously for themselves and for their families and communities. Food sovereignty and Organic Food are relevant in the discussion of such additive ingredients. 98.164.98.31 (talk) 00:08, 5 April 2008 (UTC)[reply]

Is there any way to know if modified food starch is gluten-free or not? —Preceding unsigned comment added by 65.163.112.46 (talk) 19:38, 20 February 2009 (UTC)[reply]

Contents?

What does modified starch actually contain - where does the original starch come from? Specifically, does it have vegetable or animal origins? --72.190.110.84 17:33, 22 October 2007 (UTC)[reply]

As far as I know, starch is always from plant origins. —Pengo 22:29, 22 October 2007 (UTC)[reply]

Photo?

What kind of photo subject would best illustrate this article? Modified food starch is a white powder. A picture of a package (or pile) of powder seems inapt. I have a bag of it, but hesitate to post a photo of just the powder or even the bag full of powder. Any ideas? Geoff ^T ^C 17:17, 8 January 2009 (UTC)[reply]

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@@ Line 19: / Line 19: @@
 ::If the starch is modified with [[Nitric Acid]], [[Bleach]] or who knows whatever generally foreign and/or toxic agent (it seems the book is completely open on that), it's simply false to claim those substances do not exist in the final product.  Furthermore, with the FDA recently saying that [[High Fructose Corn Syrup]] is not "natural" ( http://www.foodnavigator-usa.com/news/ng.asp?n=84404-fcs-natural ) for similar reasons, suspicions ought to be rightly heaped upon such inorganic and highly unnatural processes.  Surely modified food starch is not "natural" if HFCS isn't, likewise arguably for bleached flour, [[Hydrogenated Oils]], [[Olestra]], and countless other dietary nasties.  The term "natural" has become so co-opted by U.S. industry in recent years, and few consumers realize that it holds essentially no real meaning in a legal sense.  If consumers and the public in general had even a cursory understanding of what some of these so-called innocuous, "natural" ingredients are and contain, there would likely be a swift trend away from the use of such ingredients.  To call these products "natural," and to (experimentally) introduce low levels of known poisons or carcinogens into the food supply of enormous populations of unknowing people is patently unethical.  Such societal trends ought to be noted, discussed, and acted upon - food (and what's in it) is one thing that people still have the ability to produce autonomously for themselves and for their families and communities.  [[Food sovereignty]] and [[Organic Food]] are relevant in the discussion of such additive ingredients.   [[Special:Contributions/98.164.98.31|98.164.98.31]] ([[User talk:98.164.98.31|talk]]) 00:08, 5 April 2008 (UTC)
+Is there any way to know if modified food starch is gluten-free or not?  <span style="font-size: smaller;" class="autosigned">—Preceding [[Wikipedia:Signatures|unsigned]] comment added by [[Special:Contributions/65.163.112.46|65.163.112.46]] ([[User talk:65.163.112.46|talk]]) 19:38, 20 February 2009 (UTC)</span><!-- Template:UnsignedIP --> <!--Autosigned by SineBot-->
-Is there any way to know if modified food starch is gluten-free or not?
 == Contents? ==