What is modified wheat starch?
Modified wheat starch is starch separated from the wheat kernel and made resistant to process conditions by cross-linking or stabilisation. The neutral taste, soft gel and cream-white colour typical of wheat starch are preserved, while viscosity loss and water release during heat treatment, mixing and cold storage are limited.
The distinctive behaviour of wheat starch
Wheat starch contains two granule populations: large lens-shaped A granules (15–35 µm) and small spherical B granules (2–10 µm). This dual structure gives a softer, shorter-textured gel than corn starch. In pastry creams and custards, where a consistency that holds on the spoon without being firm is wanted, this behaviour is an advantage. Gelatinisation temperature is 52–64 °C.
Applications in food manufacturing
Pastry creams and custards; fruit and cream fillings; ready sauces and soups; frozen pastry and savoury pies; binder in meat products; biscuits and crackers; cake and pudding mixes. Typical usage is 2–6%.
Residual gluten and labelling
Purification removes most gluten; in well-produced grades the residue can fall below 20 ppm and in some markets be declared as "gluten-free wheat starch". This must be confirmed by supplier and lot-specific analysis. Because wheat is an allergen requiring mandatory declaration, the label wording "wheat starch" and the allergen statement must follow target market regulations.
Technical properties and quality criteria
Check the E number and modification type, moisture (≤ 13%), protein/residual gluten, ash (≤ 0.4%), pH, viscosity profile, gelatinisation temperature, colour, microbiological values, heavy metals and allergen/GMO statements.
Wholesale sourcing: price and minimum order
The wholesale price of modified wheat starch is set by the wheat and gluten markets, modification type, origin (the European Union and Türkiye are common) and order quantity. Demand for vital gluten directly affects wheat starch supply; the two are outputs of the same process. The typical minimum order is one pallet (1000 kg). PERDIST identifies the right grade once your process is defined and provides a written quotation with documents.
Frequently asked questions
Specification summary
The values below come from the Modified Wheat Starch page of the PERDIST catalogue and are confirmed per batch with the specification and certificate of analysis on every shipment.
| Field | Value |
|---|---|
| Typical properties | Moisture ≤ 13%, ash ≤ 0.4%, protein ≤ 0.4%, white-cream colour; viscosity profile depends on grade. Values are set by the supplier specification. |
| Applications | Pastry creams and custards, fruit and cream fillings, ready sauces and soups, frozen pastry, meat products, biscuits and crackers, dry mixes. |
| Formulation note | Gives a softer gel and more neutral taste than corn starch and behaves compatibly with flour in bakery. For gluten-sensitive products consider rice- or potato-based options. Typical usage 2–6%. |
| Shelf life and storage | Typically 24 months in unopened packaging; store dry, cool and odour-free. |
| Packaging | Typically 25 kg kraft bags with PE inner liner; pallets of 1000 kg. Big bags (500–1000 kg) considered on request. |
| Minimum order | Usually one pallet (1000 kg). Smaller quantities for trial production are stated in the quotation depending on product and supplier. |
| Origin | Common origins: European Union, Türkiye. Documented per lot in the quotation. |
Documents to request from the supplier
- Modification type and E number; blank for a native starch.
- Viscosity curve and gelatinisation temperature: the instrument and concentration used.
- Batch certificate of analysis and origin document, showing the number of the batch shipped.
For supplier selection, auditing and the approved supplier list, see the supplier evaluation and approval guide.
Sample and approval steps
The steps from requesting a sample to the application trial and keeping a reference sample are set out in the ingredient sample evaluation and approval guide.
Regulatory and documentation context
Native starches count as a food ingredient while modified starches are additives and are declared on the label with their E numbers (E1412, E1414, E1422, E1442 and so on). For shipments to the EU, additives follow Regulation 1333/2008 and labelling Regulation 1169/2011.
Need current pricing, minimum order, origin or technical documents for this ingredient? Tell us the application and monthly quantity; we reply with a written quotation within one business day.