Modified Cornflour

Modified cornflour is derived from corn starch that has undergone physical, enzymatic, or chemical treatments. These modifications alter its properties, such as its viscosity, stability, and texture, making it suitable for a wider range of food applications than native corn starch. It is a common ingredient in processed foods.

Manufacturers add modified cornflour primarily as a thickener and stabiliser in a variety of food products. Its ability to withstand heat, acid, and shear makes it ideal for sauces, soups, gravies, dairy products, and baked goods, where it helps to achieve the desired consistency and mouthfeel.

Modified cornflour is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. European food safety authorities, including EFSA, have evaluated various modified starches. These evaluations typically conclude that modified starches are safe for consumption at typical levels used in food. There are no widespread health controversies associated with its use at permitted levels.