starch acid modified

Starch acid modified, also known as acid-hydrolyzed starch, is a modified starch produced by treating native starch with acid, primarily corn starch variants. This process alters the polymer chains, resulting in modified functional properties suitable for diverse food applications. The compound appears as a fine white powder with a characteristic starchy aroma and flavor typically described as mild and slightly sweet. Key synonyms include acid-treated starch, acid modified corn starch, and starch acid-hydrolyzed. This material's controlled-vocabulary linked entry can be found in PubChem under CID 135279477. Its industrial sourcing typically derives from maize starch subjected to acid hydrolysis, modifying viscosity and stability characteristics for use in processed foods and other applications.

Biologically, starch acid modified originates from plant-derived starches, predominantly maize. The acid hydrolysis alters its molecular weight and functional performance, making it a common ingredient in food formulations for enhancing texture, thickening, and stability. It is classified under food starch-modified categories, complying with safety and usage standards such as those established by FEMA (US). Its application includes use as a thickening agent in sauces, emulsions, and various processed foods. Chemical modification allows control over viscosity and gel formation properties. Although primarily food-grade, usage guidelines exclude applications in fragrances or flavor formulations, emphasizing its role in food matrix structuring and consistency improvement.

The physico-chemical profile of starch acid modified is characterized by reduced molecular weight relative to native starch due to acid hydrolysis, influencing its hydration and thickening behavior. Its white powder form exhibits a bland odor with starchy sensory notes. This compound absorbs water efficiently and exhibits gel-forming tendencies under specific temperature and concentration conditions. The modification enhances resistance to retrogradation and syneresis, beneficial for maintaining food product texture over time. It remains stable under typical processing temperatures below gelatinization points but may degrade if exposed to excessive heat or alkaline environments. These properties govern its functionality in food applications, providing predictable consistency and stability.

FDA Substances Added to Food (formerly EAFUS):	View
FDA Indirect Additives used in Food Contact Substances:	View
HMDB (The Human Metabolome Database):	Search
FooDB:	FDB010297
FDA Listing of Food Additive Status:	View

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
food starch-modified
Recommendation for starch acid modified usage levels up to:
	not for fragrance use.
Recommendation for starch acid modified flavor usage levels up to:
	not for flavor use.

Safety references

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):65996-63-6

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

Chemidplus:0065996636