Process for making a modified starch product

A method of making a food product, comprising:

• providing a dry starch;
• adding water to the dry starch to make a slurry;
• adding a non-sodium, chloride salt in an amount of 15-25% by weight of the starch to the slurry;
• raising a pH of the slurry to pH 11.5 with a non-sodium alkali to make an alkaline slurry;
• hydroxypropylating the starch by adding propylene oxide to the alkaline slurry, to result in a hydroxypropylated starch slurry;
• reducing the pH of the hydroxypropylated starch slurry with an acid, to make a reduced pH slurry;
• and
• drying the reduced pH slurry to recover the modified starch product, and
• preparing the food product using the modified starch product as an ingredient of the food product,
• wherein the modified starch product comprises hydroxypropylated starch and includes a salt residue from the non-sodium, chloride salt, wherein no wash step is applied to the modified starch product, thereby retaining the salt residue in the modified starch product, and
• wherein the modified starch product has gelatinization onset, peak and end temperatures that are at least 10° C. higher than gelatinization onset, peak and end temperatures of a conventionally hydroxypropylated starch made using a sodium alkali, a sodium salt, and a washing step to remove the sodium salt.