As consumers become more aware of the ingredients in the foods they eat, there has been growing interest in so-called clean label ingredients. One term that often appears on ingredient lists for processed foods is unmodified starch. But what exactly does this mean?
Understanding the difference between modified and unmodified starches can help consumers make more informed choices about the groceries they buy.
What is Starch?
Starch is a type of carbohydrate found naturally in many staple foods like potatoes, corn, rice, wheat, and oats. It is made up of long chains of glucose molecules bundled together. Starches are an important source of dietary energy and account for a major source of calories in the average diet.
During food processing, starches are often added to serve various functions like thickening sauces, stabilizing emulsions, preventing caking, and improving moisture retention and texture. Both modified and unmodified starch ingredients are used for these purposes.
Unmodified vs. Modified Starches
Unmodified starches are starch ingredients that have not undergone any chemical process to change their molecular structure. Examples of unmodified starches include rice starch, potato starch, and tapioca starch. These starches are considered clean label ingredients because they are left in their natural state.
In contrast, modified starches have been manipulated to alter their functional properties. This is done through chemical or enzymatic treatments. While modification improves certain attributes like freeze/thaw stability and thickening power, it also creates chemical bonds not originally present in the starch.
Common examples of modified food starches include cornstarch, wheat starch, and potato starch that has been chemically altered. Modified starches allow foods to achieve desired textures and withstand processing conditions.
However, interest in clean labels and simpler ingredients has fueled the demand for unmodified alternatives.
Benefits of Unmodified Starches
Using unmodified starches offers several advantages:
- Cleaner Ingredient List: Unmodified starch stands out as a familiar, kitchen cupboard ingredient. Listing “tapioca starch” rather than “modified tapioca starch” on a label helps build consumer trust and confidence. This simplicity aligns with the larger clean label movement.
- More Natural Perception: While modified starches have uses, consumers often prefer ingredients left closer to their whole, original forms. Unmodified starch conforms to this desire for less processed additives. Brands can avoid certain assumptions or concerns people may have regarding chemical modifications.
- Potential Prebiotic Effects: Some research indicates that unmodified starches may provide prebiotic benefits by encouraging the growth of beneficial bacteria in the digestive system. These resistant starches pass through the small intestine largely intact before undergoing fermentation in the large intestine. More studies are still needed to verify health impacts.
- Versatile Functions: Thanks to innovation, unmodified starches can now replicate many properties of modified starches. Unmodified varieties with targeted performance features enable replacing modified forms in various applications. This includes excelling under rigorous processing conditions.
- More Sustainable: The lack of additional processing also makes unmodified starches a more sustainable choice in many cases. This aligns with eco-conscious brands working to reduce environmental footprints.
Win-Win for Shoppers and Manufacturers
When ingredient lists highlight unmodified starch instead of chemical variations, consumers can feel more confident they are getting a familiar, plant-based carbohydrate left close to its inherent state. Brands also benefit from meeting clean label demands and avoiding certain modified starch concerns. Continued unmodified starch progress and adoption offers a win-win for shoppers and manufacturers alike.
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