<<Disclaimer: Verify this information before applying it to your situation.>> Here is the definition for modified starch straight out of my food science books: 'A modified starch is one that has been chemically and/or physically modified to create suitable properties for use in the food industry. For example - Pre-gelatinized or pasted starches have been precooked to gelatinization then hot-roller dried. This process results in the breakup of the large swollen starch granules into smaller particles. This means that heating is not required when water is added to the dry product. These starches are used in convenience foods that are high in starch, such as instant puddings and instant mashed potatoes. Starches are also modified by a process called crossbonding. Starch suspensions are reacted with compounds, such as phosphorus oxychloride, water soluble metaphosphates, epichlorohydrin, and adipic acid. This process strengthens the starch to produce a more viscous, less stringy starch mixture. The starch paste is more resistant to thinning from stirring, the addition of acid and the high temperatures used during the sterilization or processing of foods. Crosslinked waxy starches are used for thickening in frozen food products, such as fruit pie fillings and salad dressings because of their stability in an acid medium and their lack of gel formation.' Foundations of Food Preparation.(1987) Freeland-Graves & Packham, P. 269. Since this book was written, modified starches have progressed in leaps & bounds. They are invaluable to the food manufacturing industry, and will never be phased out. Multi-national food companies, such as Unilever, have bought modified starch manufacturing companies, so they can get exclusive rights to their breakthrough products. These starches are not gene modified (for the time being), and tests have been done to ensure that the chemically treated starches leave no residue. In many cases the food manufacturer will not reveal what chemicals/or process was used to modify the starch, as this may cause it to lose its competitive edge on its rivals. I went to a seminar run by a modified starch company in the UK, and you would not believe what these starches can do, compared with basic corn starch. I can only say that it is up to you whether you omit modified starches from your diet. There are literally hundreds of different types of modified CORN/maize starch alone. Wheat is less commonly used as a modified starch. Jean Melbourne, Oz