The global production of starch has reached ca. 60 million tons. However, it is little applicable in its native form. Most of the starch is processed into hydrolysates and modified starch preparations. Starch modification is aimed at changing its properties so as to increase possibilities of its industrial utilization. Starch is mainly modified with chemical methods, through esterification, etherification, and oxidation. Basic information concerning the starch, its structure, properties, and possibilities of its modification were presented in this article. Modified starch is used as food additives in the food industry as well as they are applied in nonfood industry. In this chapter, the properties of modified starches and their applications are elaborated.