Modified Wheat Starch
Modified wheat starch is generally recognized as safe; chemical modifications used in food (such as hydroxypropylation or acetylation) have been evaluated by JECFA and EFSA without safety concerns at typical use levels. Because it is wheat-derived, it contains gluten and is unsuitable for those with celiac disease or wheat allergy unless specifically labeled gluten-free.
What it is
Wheat starch that has been physically, enzymatically, or chemically altered to change its functional properties.
Thickener, stabilizer, binder; improves freeze-thaw stability and texture.
Why it's flagged
- contains gluten (wheat allergen)
- not suitable for celiac disease
What regulators actually say
"Food starch-modified as described in this section may be safely used in food."
Regulatory status
United States — FDA
Permitted as food starch-modified under 21 CFR 172.892
European Union — EFSA
Approved as food additive (E1404-E1452 range depending on modification)
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