The starting point for modified starch is always a native starch. Therefore, a natural product, such as potato starch, corn starch or also wheat starch, is processed in various alternative procedures and at the same time modified or altered.
There are chemical processes but also physical or enzyme-based processes that can be used to create modified starch. The modified starch is marked by a number of new properties that are beneficial in the processing phase.
Therefore, a modified starch can differ, for example, from a natural starting product, in that it allows higher temperatures in the production process or that the stability increases when combined with acids. Furthermore, modified starch can have a permanent effect on the properties of food when it is frozen or defrosted.