starch food modified: acetylated oxidized

Starch food modified: acetylated oxidized is a chemically altered starch characterized by both acetylation and oxidation modifications of native starch molecules. This compound appears typically as a white powder and exhibits a starchy flavor profile. It is known under several synonyms including acetylated oxidized starch and starch acetate oxidized. The molecular structure involves esterification of starch hydroxyl groups accompanied by oxidation to introduce specific functional groups, enhancing its physicochemical performance in food systems. This modified starch is listed under several authoritative chemical databases, such as PubChem, and is mainly produced through chemical reaction of starch with acetic anhydride followed by oxidation steps. It is sourced from native starches derived from cereals or tubers, then processed to achieve desired functional properties for industrial food applications.

This modified starch does not occur naturally but is manufactured for use primarily in food processing. Its main applications include serving as a thickener, stabilizer, binder, and emulsifier to improve texture, consistency, and stability in various food products. The acetylation enhances moisture retention and reduces retrogradation, while the oxidation introduces reactive groups that improve film-forming and paste clarity. The compound is recognized under the European Food Safety Authority regulations and complies with standards such as IFRA (Global) for food additive use. Its functional versatility makes it suitable for dairy products, sauces, baked goods, and processed meats where enhanced binding and texture modification are needed.

Acetylated oxidized starch is water-soluble when dissolved in hot water but insoluble in alcohol solvents, indicating its polar character and potential interaction with aqueous food matrices. The physical form is typically a fine powder with a starchy taste, and the acetyl and oxidized functional groups confer improved stability against shear, pH, and temperature variations encountered in food processing. These chemical modifications reduce gelatinization temperature compared to native starch and improve freeze-thaw stability. Its functional properties make it effective in thickening and stabilizing emulsions, where its molecular structure aids in preventing phase separation. The solubility profile notably facilitates easy dispersion in hot water-based systems, critical for manufacturing diverse food products.

HMDB (The Human Metabolome Database):	Search
FDA Listing of Food Additive Status:	View
Wikipedia:	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:
thickeners, stabilizers, binders, emulsifiers
Recommendation for starch food modified: acetylated oxidized usage levels up to:
	not for fragrance use.
Recommendation for starch food modified: acetylated oxidized flavor usage levels up to:
	not for flavor use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydrox View page or View pdf

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):68187-08-6

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:1

Chemidplus:0068187086