Modified Starch is starch that has been changed through chemical or physical processes to give it particular properties for food manufacturers - change to gelling strength, flow properties, clarity or stability of the starch paste. Acid-modified starch, for example, reduces the viscosity of the paste, so is used in sugar confectionery.
Derivatized Starch: these are starch derivatives, e.g. ethers and esters, that have properties like reduced gelatinization in hot water and greater stability to acidic environments or alkalis. This is useful in acidic foods or in canning, where the product has to withstand higher heat levels.
- Bender, D.A. (2005) Oxford Dictionary of Food and Nutrition, Oxford University Press. ISBN 0198609612.