Modified starch refers to native starch that has undergone physical, enzymatic, or chemical treatments to enhance functional properties such as viscosity, stability, and solubility for food applications. Common modifications include acetylation, hydroxypropylation, crosslinking, and oxidation. These alterations improve resistance to heat, acid, and shear, making modified starches essential thickeners, stabilizers, and emulsifiers in sauces, baked goods, and processed foods. Unlike native starch, many modified forms gelatinize at lower temperatures or remain stable in cold water. They are derived primarily from corn, potato, or tapioca sources and are widely used due to their versatility and cost-effectiveness in industrial food production.