Acetylated starch

Acetylated starch is a type of modified starch that has been chemically treated to change its properties. This modification process, known as acetylation, involves the introduction of an acetyl group into the starch molecule, resulting in a product with improved functionality compared to native starch.

History

The use of acetylated starch in food and industrial applications dates back to the early 20th century. The process of acetylation was first applied to starch in the 1920s, and the resulting product was found to have superior properties compared to native starch, including improved solubility, stability, and resistance to retrogradation.

Production

The production of acetylated starch involves the reaction of starch with acetic anhydride in the presence of a catalyst, typically sodium hydroxide. The acetic anhydride reacts with the hydroxyl groups on the starch molecule, introducing acetyl groups and thereby changing the properties of the starch.

Properties

Acetylated starch has a number of properties that make it useful in a variety of applications. These include:

• Improved solubility: Acetylated starch is more soluble in water than native starch, making it useful in applications where a smooth, lump-free texture is desired.

• Stability: Acetylated starch is more stable than native starch, meaning it retains its properties over a wider range of temperatures and pH levels.

• Resistance to retrogradation: Acetylated starch is less prone to retrogradation, a process in which starch molecules reassociate after gelatinization, leading to a loss of quality in food products.

Applications

Acetylated starch is used in a wide range of food and industrial applications. In the food industry, it is used as a thickener, stabilizer, and texturizer in products such as soups, sauces, and baked goods. In the industrial sector, it is used in the production of adhesives, paper, textiles, and biodegradable plastics.

See also

• Modified starch
• Starch
• Acetylation
• Food chemistry