Acetylated oxidized starch is produced by oxidation a starch granules slurry in alkaline hypochlorite at low temperature (21-38°C; 70-100°F) with hydrochloric acid, washed, and dried. Acetylating of oxidized starch results in product that can create a gummy, clear gel.

Functionality in Food

Acetylated oxidized starch is used as a thickener. It can create a clear gel with a gummy texture. It can be used as a substitute for gelatin or gum arabic and would be able to replace a large amount of sugar in the end product.

Applications

Acetylated oxidized starch is used in soft confectionery at a concentration of about 30%.

E-number

E1451

 

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To read more about acetylated oxidized starch: wikipedia


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Ria Van Hoef

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