What's "modified food starch"???

[nori]

Hi everyone,

I was feeding my baby "Joe's O's" (Cherrio's from Trader Joe's) and noticed on the label of ingredients it says "Modified Food Starch". Is this one of those artificially modified corn or something? I am not familiar with those but was thinking I wanted to avoid those for babies/kids. I somehow thought Trader Joe's stuff isn't using those stuff...but probably I"m wrong. What is this exactly? Is it something to cause allergies or someting?

Any information appreciated! TIA

[sneezles]

I don't believe it causes allergies but depending on what it's made from (corn, wheat, rice, potato, tapioca) someone could have an allergic reaction. Most of the information I found is very scientific but I believe it's something that has been chemically modified and is used as a binder/stabilizer in products.

I's not on my watch list of faux food/faux ingredients though...

[sneezles]

Found this:

Modified Food Starches (Summer 1997)

G. A. Purvis

Modified Food Starch (MFS) is defined as a food additive and that is probably the most unfortunate characteristic attributable to MFS. If it were considered a food rather than a food additive, it would never have undergone the scrutiny that it has. Modified Food Starch has been used as a valuable ingredient in a large array of foods including baby foods for several decades, and has repeatedly been confirmed as a suitable food for infants. It is one of the most thoroughly studied food additives, and it's safety is above reproach.

An evaluation of MFS can be divided into four categories; Safety and Suitability, Practical Application, Nutritional Considerations and Recent Misinformation. There are pertinent observations in all categories; therefore it is valuable to consider MFS again taking into account recent developments.

Safety and Suitability

The safety and suitability of MFS for use in foods for infants and young children have been thoroughly evaluated during the past 26 years. In the course of review, only those modifications appropriate for infant foods are considered. The National Academy of Sciences evaluated the specific topic in 1970 and concluded that MFS was safe and suitable for use in baby foods 1. The American Academy of Pediatrics (under contract to FDA) reaffirmed the conclusions of the NAS in 1978 2. Codex Alimentarius, under the guidance and requirements of FAO and WHO conducted extensive evaluations of toxicological information during sessions between 1969 and 1983 of the Joint Expert Committee on Food Additives (JECFA) 3. The toxicological evaluations have been carefully scrutinized by several reviews, and there has been no basis for concern to suggest further evaluation.

MFS is essentially hypoallergenic, since it represents a relatively pure separation of starch from other food components. Whereas other stabilizers may contain undesirable components from the standpoint of allergenicity. Alternate "non-nutritive" (guar gum, carrageenan or pectin fruit solids) stabilizers are less desirable because they do not contribute to the energy value of the food. Therefore safety and suitability should not be an issue.

Practical Aspects

Stabilizing systems are important for foods. Foods for infants and young children are, by necessity, pureed or prepared in relatively small particles for appropriate feeding. For many foods, a stabilizing system is needed to keep the food components from separation - either rising to the top or settling out. Even distribution is vital to ensure nutritional quality and uniform distribution, and to provide acceptable appearance. MFS is readily digestible; as compared to unmodified counterparts which are either not as well hydrated or in a configuration that is unavailable for enzymatic action. The digestibility of MFS is actually more favorable than unmodified counterpart starches.

The use of MFS in foods is self limiting, restricting itself to 4-6% of the total food formulation. Greater concentration would not allow for proper hydration. Also, MFS is an expensive ingredient, thus excessive use would not be cost effective, nor technically appropriate.

Nutritional Considerations

The physiology of carbohydrate digestion has received considerable attention during recent years with recognition of the importance of carbohydrates, particularly complex carbohydrates, in nutrition. Calories from carbohydrates are important in normal nutrition since they contribute about half of the energy in most diets. Complex carbohydrates comprise an important component of the diet, and a readily digestible form such as MFS contributes significantly.

Starches generally used to make modified food starch for use in infant foods are from Amioca (waxy maize) tapioca (manioc). Modification of the starches improves their digestibility. MFS has been shown to be highly digestible with in vitro studies utilizing infant digestive enzymes and confirmed by in vivo evaluations in a limited number of infants 4.

Recent Misinformation

The adverse information concerning MFS that was recently published acknowledged that MFS as an ingredient is safe, but raise questions concerning the nutritional contribution of MFS and the nutritional quality of the food 5. In fact, MFS imparts desirable texture and nutrient distribution of the food. It is a reliable source of carbohydrate calories. Carbohydrate intake, as a part of a diversified diet, makes an important contribution to the infant's diet.

Conclusions

It can be concluded that MFS is a safe, nutritious and appropriate component of food for infants. The nutritional benefits to be accrued include distribution of nutrients in food, the caloric value and the digestibility compared to alternate ingredients.

The amount of MFS used in foods is small, and self limiting. Estimates indicate that less than 2% of total calories consumed by infants are derived from MFS in North America 2. Palatability of foods consumed by infants is an important consideration, and MFS provides a smooth uniform product with desirable flavor, texture and appearance.

References

1. NAS/NRC. Committee for Safety and Suitability of Modified Starches for use in Baby Foods. in Modified Starches in Baby Foods. L.J. Filer (ed.) Nutr Revs 1971,29:55 .

2. American Academy of Pediatrics, Committee on Nutrition. Review of Safety and Suitability of Modified Food Starches in Infant Foods.1978.

3. FAO/WHO. Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).1956-1993. 1994.

4. Lee, PC, Brooks, SP, Kim, DK, Lebenthal, E., Digestibility of Native and Modified Starches. J Nutr. 115:93,1985.

5. Center for Science in the Public Interest. News Release. Pervasive Misleading Advertising. 1996.

[nori]

sneezles, thank you for quick reply and information. (I'm always impressed with your knowledge etc. whenever I see your post, BTW) That eases my mind a bit. I guess I just had this impression that MFS is BAD or something. I haven't read the whole article yet but I'll read it later. Thanks so much!!!

[sneezles]

Originally posted by nori
I guess I just had this impression that MFS is BAD or something. I haven't read the whole article yet but I'll read it later. Thanks so much!!!

You're quite welcome! The article says that there has been some misinformation and I'm guessing it has to do with the low-carb movement since modified food starch is a carbohydrate.