Modified tapioca starch refers to tapioca starch that has undergone chemical or physical modifications to enhance its properties and functionalities. Tapioca starch, derived from the cassava root, is initially extracted and then subjected to processes such as heating, treatment with chemicals, or enzymatic reactions to modify its molecular structure.

The modifications aim to improve characteristics such as stability, texture, thickening ability, freeze-thaw stability, and resistance to acid, heat, and shear. Modified tapioca starch is commonly used as a food additive and ingredient in various food products, including sauces, dressings, bakery items, soups, and processed meats.

The specific modifications performed on tapioca starch can vary depending on the desired application. Some common modifications include cross-linking, esterification, oxidation, and pregelatinization.

Modified tapioca starch offers manufacturers greater control over texture, stability, and viscosity in their products, allowing for improved functionality and sensory attributes. It serves as a versatile ingredient in the manufacturing industry, enhancing the quality and performance of a wide range of food products.