Tepung pati olahan adalah bahan derivatif (turunan) yang berasal dari hasil pengolahan tepung pati murni dari tumbuhan. Bahan dasar bisa berasal dari jagung, beras, kacang-kacangan, gandum, dll. Bahan ini biasanya dipakai untuk memberikan rasa kenyal dan merupakan pengganti gelatin sehingga biasanya ditemukan di es krim, cake, permen, kue, dll.

Tujuan utama modifikasi adalah biasanya untuk menambah ketahanan terhadap suhu, meningkatkian kekenyalan, dll.

Berikut ini beberapa metode modifikasi tepung pati (kode INS dan E) yang tertera di Wikipedia :

• Dextrin (INS 1400), roasted starch with hydrochloric acid
• Alkaline-modified starch (INS 1402) with sodium hydroxide or potassium hydroxide
• Bleached starch (INS 1403) with hydrogen peroxide
• Ooxidized starch (INS 1404, E1404) with sodium hypochlorite, breaking down viscosity
• Enzyme-treated starch (INS 1405), maltodextrin, cyclodextrin
• Monostarch phosphate (INS 1410, E1410) with phosphorous acid or the salts sodium phosphate, potassium phosphate, or sodium triphosphate to reduce retrogradation
• Distarch phosphate (INS 1412, E1412) by esterification with for example sodium trimetaphosphate, crosslinked starch modifying the rheology, the texture
• Acetylated starch (INS 1420, E1420) esterification with acetic anhydride
• Hydroxypropylated starch (INS 1440, E1440), starch ether, with propylene oxide, increasing viscosity stability
• Hydroxyethyl starch, with ethylene oxide
• Starch sodium octenyl succinate (OSA) starch (INS 1450, E1450) used as emulsifier adding hydrophobicity
• Starch aluminium octenyl Succinate (INS 1452, E1452)
• Cationic starch, adding positive electrical charge to starch
• Carboxymethylated starch with monochloroacetic acid adding negative charge

Adapun metode kombinasinya bisa berupa :

• Phosphated distarch phosphate (INS 1413, E1413)
• Acetylated distarch phosphate (INS 1414, E1414)
• Acetylated distarch adipate (INS 1422, E1422),
• Hydroxypropyl distarch phosphate (INS 1442, E1442),
• Acetylated oxidized starch (INS 1451, E1451)