Modified starch is a food additive which is prepared by treating starch or starch granules, causing the starch to be partially degraded. The purposes of this modification are to enhance its properties particularly in specific applications such as to improve the increase in water holding capacity, heat resistant behavior, reinforce its binding, minimized syneresis of starch and improved thickening. Modified food starch is made by physically, enzymatically, or chemically altering starch to change its inherent properties. In this instance, modified does not necessarily mean genetically modified, however some modified starches are likely made from genetically modified ingredients. Modified starches are typically used as food additives for the same reasons as conventional starches—thickening, stabilizing, or emulsifying. Some of the properties gained by changing the original starch can include the ability to stand different temperatures (excessive heat, freezing, etc.) and an increased shelf life of the desired property (for example, it will keep thickening the sauce for a longer time than its conventional counterpart). It can also alter their ability to act as a thickener, and shorten the thickening time (for example, a modified starch may act as a better thickening agent and thicken sauce much faster than its conventional counterpart).