Beware of Radish Cakes with 'Chemical Starch'; Expert Shares Identification Tips

Control Yuan member Tien Chiu-chin has initiated an investigation into manufacturers using chemical starch in radish cakes without disclosing the actual ingredient ratios, citing consumer risks and potential violations of food safety laws. Nutritionist Chang Yi-yao explained that "chemical starch" is professionally known as "modified starch," derived from corn or potato starch to improve texture and thickness. While legal, it is a refined starch with a high glycemic index (GI), which can cause blood sugar to spike and lead to fat accumulation. Traditional radish cakes should be made with a large amount of radish and rice flour, but many commercial products now contain less than 10% radish. Chang suggests a "physical test": if the cake is very elastic and does not break when lifted with chopsticks, it is likely full of modified starch. Authentic radish cakes are softer and tend to break easily due to the fiber content. Consumers are advised to choose natural radish cakes that "fail the chopstick test" to protect their health.