Acetylated oxidized starchis a product of oxidation of potato starch with sodium hypochlorite and its acetylation with acetic anhydride. The product obtained as a result of this process has better functional properties than natural starch. When dissolved at high temperatures it forms highly-stable transparent mucilage.
Stabilizer, thickener, binding agent.
It is used to thicken soups, sauces, etc. It may be used as a partial substitute for gelatine in the production of gummies.