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.


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




Click here to find suppliers of acetylated oxidized starch.

To read more about acetylated oxidized starch: wikipedia


Ria Van Hoef

Leave a Comment