Acetylated oxidized starch

Acetylated oxidized starch is a chemically modified root or grain starch. It is produced by oxidation of a slurry of starch granules in alkaline hypochlorite at low temperature (21–38 °C). The alkaline medium is neutralized with sodium bisulfite, and the resulting organic salts are removed by washing with water. The oxidized starch is then esterified with acetic anhydride under mildly alkaline conditions. The product is neutralized with hydrochloric acid, washed, and dried.

Acetylated oxidized starch is proposed for use as a binding agent in soft confectionery, in which the product is to be mixed with water, sugars, and flavours in a batch process until a clear solution with a dry-solid content of 70% is obtained. The important characteristics of the end-product for confectionery use are gel strength and clarity. Acid hydrolysis produces relatively unclear starch products, whereas oxidized starch products result in overly soft confectionery products. Acetylation of oxidized starch enhances the important properties, resulting in a gummy, clear jelly. This starch product is to be used in confectionery at a concentration of about 30%. It can be used as a substitute for gelatin or gum arabic and would replace a large amount of sugar.

Acetylated oxidized starch has a stable configuration in food under normal conditions. It is hydrolysed slowly in the presence of strong acids, yielding glucose, gluconic acid, and acetic acid. No degradation products are expected or known to result from storage or use of this substance in the preparation of foods at neutral pH. The substance is not known to sequester minerals, nor does it interact with proteins or vitamins. It has no known effect on other nutrients.