Foods that do not contain any stabilizers, thickeners, preservatives and other components that somehow improve the various properties of food are practically inaccessible to a modern resident of a metropolis, and of any city, such as shelf life, texture, color, appearance, etc. However, many citizens, concerned about the quality and naturalness of the composition, are often suspicious of such additives. Some of the letter "E" on the label does panic. Therefore, having heard that the product contains modified starches, such a buyer will immediately change his mind to purchase it. It is not surprising, because genetically modified products are still not fully understood, and it is not known what effect they can have on the body.
But what does GMO have to do with it? After all, such vegetables and fruits are grown already with a modified chromosome composition (using genetic engineering methods ). The fact is that modified starches are in no way associated with transformations at the gene level. They are obtained from natural potato or corn starch by various chemical and biochemical, as well as physical and mixed methods of processing the finished product. As a result of these processes, their properties improve - starch acquires a snow-white color, its consistency changes, viscosity decreases or increases, resistance to temperature changes increases, it becomes possible to repeatedly freeze and thaw food without losing its appearance and taste, etc. Thus, modifications are carried out already at the stage of finished raw materials and can improve the characteristics of the original - completely natural product.
So is modified starch harmful to the human body? Or can products with such a component in the composition be consumed without fear for their health? Today in our country it is allowed to use modified starches of more than 20 types. They are absolutely harmless and are widely used in the production of products such as sauces (ketchup and mayonnaise, sour cream, etc.), dairy products (including ice cream), various confectionery products, concentrated soups, semi-finished meat products, bakery products and even baby food.
We list a few of the most common abbreviations under which modified starch is hidden:
- E1422 - increases the shelf life at low temperatures, is resistant to repeated freezing / thawing (often part of canned fruits and vegetables);
- E1442 - used to stabilize viscosity (found in yogurts, puddings and other milk desserts);
- E1414 - used mainly as a thickener, resistant to temperature extremes (added to mayonnaise, ketchup and other sauces);
- E1450 - added as an emulsifier and stabilizer, used in the production of a wide variety of products (from confectionery and cheeses to soda).
In general, there are many more. These are the following additives: E1400-E1413, E1420-E1423 , E1440 / 42/43/50/51. If you see any of the abbreviations listed in the product, do not be alarmed - these are modified starches, but not GMOs. They are made from natural ingredients and are not able to harm health, especially in small quantities.