Modified food starches are chemically changed starches added to foods to alter their physical properties. I believe they are considered insoluble fiber. They are derived from (corn or wheat) starch. Any (bad) experience with them?
Aren't most starches soluble not insoluble? For example, dextrins are low molecule weight water soluble carbohydrates composed of polymers of D-glucose and distarch phosphate is a resistant starch.
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
Most starches are insoluble in cold water and soluble in warm/hot water. If it is in a food that is cooked during processing or if it pregelatinized then it will dissolve. And of course high stomach pH is likely to play a role too.
-------------------- STABLE: ♂, IBS-D 50+ years - Science of IBS
Modified starches are type 4 (RS4) of resistant starches. According to below sources, most resistant starches, including modified starches are insoluble in both cold and hot water.
It is this insolubility that makes resistant starches helpful in diarrhea, since insoluble fiber absorbs water and thus increases stool consistency.
Many articles mention that resistant starches have properties of both insoluble ad soluble fiber. What makes resistant starches resembling soluble fiber is their fermentability, so there was an obvious confusion with terms.
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Any thoughts on "modified food starch"?
