<P> A modified starch is a starch that has been chemically modified to allow the starch to function properly under conditions frequently encountered during processing or storage, such as high heat, high shear, low pH, freeze / thaw and cooling . </P> <P> The modified food starches are E coded according to the International Numbering System for Food Additives (INS): </P> <Ul> <Li> 1400 Dextrin </Li> <Li> 1401 Acid - treated starch </Li> <Li> 1402 Alkaline - treated starch </Li> <Li> 1403 Bleached starch </Li> <Li> 1404 Oxidized starch </Li> <Li> 1405 Starches, enzyme - treated </Li> <Li> 1410 Monostarch phosphate </Li> <Li> 1412 Distarch phosphate </Li> <Li> 1413 Phosphated distarch phosphate </Li> <Li> 1414 Acetylated distarch phosphate </Li> <Li> 1420 Starch acetate </Li> <Li> 1422 Acetylated distarch adipate </Li> <Li> 1440 Hydroxypropyl starch </Li> <Li> 1442 Hydroxypropyl distarch phosphate </Li> <Li> 1443 Hydroxypropyl distarch glycerol </Li> <Li> 1450 Starch sodium octenyl succinate </Li> <Li> 1451 Acetylated oxidized starch </Li> </Ul> <Li> 1401 Acid - treated starch </Li>

A good source of resistant startch would be