Segmentation by types of modified starch identifies five chemically distinct families that shape the market’s functional profile: pregelatinized, cross‑linked, acetylated, oxidized, and hydroxypropyl starches. Pregelatinized starch, the most widely used, offers instant solubility and accounts for roughly 40 % of volume, supporting feed formulations that require rapid dispersion. Cross‑linked starch provides superior shear resistance and thermal stability, capturing about 25 % of the market, particularly in high‑temperature pelleting operations. Acetylated starch, contributing around 15 %, introduces amphiphilic properties that improve emulsification and nutrient encapsulation. Oxidized starch, with an estimated 12 % share, enhances water‑binding capacity and reduces retrogradation, beneficial for moisture‑sensitive feeds. Hydroxypropyl starch, representing the remaining 8 %, imparts low gelatinization temperature and freeze‑thaw stability, making it suitable for specialty feeds such as those for neonatal livestock. Each type’s functional attributes directly influence formulation choices and thus the overall market size.