Modified Starches in Sauces and Dressings

Abstract Purpose of Review This review explores the functional roles and applications of modified starches in sauces and dressings, focusing on their technological and nutritional contributions to modern food systems. It addresses the limitations of native starches and evaluates how modification techniques enhance their applicability. Recent Findings Recent research highlights advance in physical, chemical, and enzymatic starch modifications that improve thickening capacity, emulsification, freeze–thaw stability, and syneresis prevention. Studies also show their effectiveness in enhancing mouthfeel, texture, and flavor perception, while enabling fat reduction in products such as mayonnaise, vinaigrettes, and low-fat dressings. Additionally, evidence indicates that modified starches increase slowly digestible and resistant starch fractions, contributing to improved glycemic control and prebiotic effects. Summary Modified starches effectively overcome the technological challenges associated with native starches, ensuring desirable texture, stability, and sensory quality in sauces and dressings. At the same time, they support the development of healthier formulations aligned with consumer demand for functional foods. With ongoing advances and the exploration of novel botanical sources, modified starches are expected to consolidate their role as strategic ingredients driving future food innovation.