ACETYLATED OXIDISED STARCH

Acetylated oxidised starch is a pale greenish-yellow liquid that is commonly used as a bleach, disinfectant, and oxidizing agent. 
Acetylated oxidised starch is produced by dissolving chlorine in sodium hydroxide and it releases free chlorine when added to water.
Acetylated oxidised starch is widely used in the household, water treatment, and industrial sectors for cleaning, sanitizing, and purifying purposes. 

CAS Number: 63798-35-6
Molecular Formula: C42 H70 O29

Synonyms: 63798-35-6, Starch acetate adipate, Di-starch acetate adipate, DTXSID201010959, 6-O-[2-[6-[5-acetyloxy-4-hydroxy-2-(hydroxymethyl)-6-methyloxan-3-yl]oxy-2-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-4,5-dihydroxyoxan-3-yl]oxy-4-hydroxy-6-(hydroxymethyl)-5-methoxyoxan-3-yl] 1-O-[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl] hexanedioateStarch, acetate hexanedioate, acetyl di-starch adipate, ACETYLATEDDI-STARCHADIPATE, starch food modified: acetylated distarch adipate

Acetylated oxidised starch, designated as E1451, is an advanced form of modified starch, obtained by combining oxidation and acetylation processes. 
This particular chemical treatment increases the stability of the starch, its ability to bind water and improves its texturizing properties, making it more functional in food applications.
Acetylated oxidised starch is a chemically modified starch that has undergone two types of treatments: oxidation and acetylation. 

First, the native starch is partially oxidized, typically by agents such as sodium hypochlorite, which introduces carbonyl and carboxyl groups into the starch molecules, altering their chemical structure and functional properties. 
This oxidation process improves the starch’s clarity, reduces viscosity, and enhances its ability to form stable gels and films.
Following oxidation, the starch is acetylated, meaning acetyl groups are chemically introduced onto the starch molecules. 

This acetylation further modifies the starch by increasing its hydrophobicity (water-repelling properties), improving its resistance to retrogradation (the tendency of gelatinized starch to recrystallize over time), and enhancing its stability under acidic conditions and during freeze-thaw cycles.
Acetylated oxidised starch is a chemical compound with the formula NaClO. 

However, exposure to concentrated sodium hypochlorite solutions can cause skin and eye irritation, and inhalation of its fumes can cause respiratory distress, so it should be handled with care.
Acetylated oxidised starch exhibits improved performance characteristics compared to native or singly modified starches. 
It is commonly used in the food industry as a thickener, stabilizer, and texture modifier, providing smoothness and consistent viscosity in products like sauces, dressings, and frozen foods.

In addition, it is valuable in non-food applications such as paper coating, adhesives, and textile sizing, where enhanced film-forming ability, water resistance, and stability are essential.
Acetylated oxidised starch in solid form is highly reactive and unstable, with a tendency to decompose over time, particularly in the presence of heat, light, and impurities. 
This can cause the release of dangerous chlorine gas and a reduction in the concentration of sodium hypochlorite. 

Therefore, Acetylated oxidised starch is important to store solid sodium hypochlorite in a cool, dark place in well-sealed containers, and to use it promptly after it has been prepared.
Acetylated oxidised starch is a strong oxidizing agent, and its stability in solution depends on several factors, including pH, temperature, light exposure, and the presence of impurities such as heavy metals and organic matter. 
In basic solutions, Acetylated oxidised starch is relatively unstable, as it can react with hydroxide ions to form sodium hydroxide and hypochlorous acid. 

In acidic solutions, sodium hypochlorite is more stable, as it reacts with hydrogen ions to form hypochlorous acid and sodium ions. 
Light exposure can also affect the stability of sodium hypochlorite, as the ultraviolet (UV) light in sunlight can decompose the compound. 
Therefore, Acetylated oxidised starchs are typically stored in dark containers and protected from light exposure. 

Impurities such as heavy metals and organic matter can also decrease the stability of sodium hypochlorite by catalyzing its decomposition.
Acetylated oxidised starch is also used in industrial sectors. 
In paper manufacturing, it serves as a coating or sizing agent to improve paper strength, surface smoothness, and printability. 

In adhesives and textile industries, its improved film-forming ability and water resistance enhance product performance. 
Additionally, Acetylated oxidised starch is biodegradable and generally regarded as safe, which supports its use in environmentally conscious applications.
Because of its tailored chemical structure, Acetylated oxidised starch can be customized by varying the degree of oxidation and acetylation to suit specific product requirements, offering flexibility for manufacturers to optimize texture, stability, and processing characteristics.

Acetylated oxidised starch is a versatile ingredient that leverages the synergistic effects of oxidation and acetylation to deliver superior functional properties, making it highly useful in a variety of industrial and food processing contexts.
Acetylated oxidised starch is a specially modified starch produced through a two-step chemical process that significantly changes the physical and chemical behavior of native starch. 
In the first step, the starch undergoes oxidation, which typically involves treating it with mild oxidizing agents such as sodium hypochlorite or hydrogen peroxide. 

This oxidation breaks some of the glucose bonds within the starch granules and introduces new functional groups like carbonyl (–C=O) and carboxyl (–COOH) groups. 
These changes reduce the molecular weight of the starch and increase its solubility and clarity when dissolved in water. 
Oxidised starch also has a lower tendency to form gels and exhibits reduced viscosity compared to unmodified starch, which can be beneficial in certain applications.

In the second step, the oxidised starch is acetylated, meaning acetyl groups (–COCH3) are chemically attached to the hydroxyl (–OH) groups of the starch molecules. 
This acetylation alters the starch’s interaction with water, making it more hydrophobic and less prone to retrogradation—a process where gelatinized starch molecules reassociate and crystallize over time, leading to texture changes like syneresis (water leakage). 
The acetyl groups also improve the starch’s stability when exposed to acidic conditions or during freezing and thawing cycles, which is particularly valuable in frozen and refrigerated food products.

The combined effect of oxidation and acetylation gives Acetylated oxidised starch unique functional properties that native starch cannot provide. 
Acetylated oxidised starch can act as a highly effective thickening agent that produces smooth, consistent textures without excessive gel formation. 
Its enhanced stability makes it ideal for use in a wide range of food products such as salad dressings, dairy desserts, sauces, soups, and bakery items, where control over viscosity, texture, and shelf-life is important.

Uses Of Acetylated oxidised starch:
Acetylated oxidised starch is widely used across various industries due to its unique combination of improved stability, modified texture, and enhanced functional properties compared to native starch. 
In the food industry, it is primarily employed as a thickening, stabilizing, and emulsifying agent. 
Its ability to provide smooth, consistent viscosity without forming undesirable gels makes it ideal for use in a wide variety of processed foods such as sauces, gravies, salad dressings, soups, and dairy products like yogurt and custards. 

The starch’s improved freeze-thaw stability helps maintain product texture and prevents syneresis or water separation in frozen or refrigerated foods, which is essential for frozen meals and desserts.
Additionally, Acetylated oxidised starch enhances mouthfeel and shelf-life in bakery products by contributing to moisture retention and delaying staling. 
It is also used as a fat replacer in some low-fat food formulations, providing a creamy texture without adding calories.

Outside the food sector, Acetylated oxidised starch is valuable in industrial applications. 
In paper manufacturing, it serves as a coating agent and sizing material that improves the paper’s surface strength, smoothness, and printability, helping inks adhere better and preventing the paper from absorbing too much moisture. 
In the textile industry, it functions as a sizing agent that strengthens yarns and improves weaving efficiency by reducing breakage and enhancing smoothness.

In adhesives and packaging, the starch’s improved film-forming capabilities and water resistance contribute to stronger, more durable adhesives and biodegradable packaging films, supporting environmental sustainability efforts. 
The chemical modifications also make it suitable for use in pharmaceuticals as an excipient, where it acts as a binder, disintegrant, or stabilizer in tablet formulations.

Acetylated oxidised starch can be tailored through varying degrees of oxidation and acetylation, it offers manufacturers flexibility to optimize product performance for specific applications, whether that involves texture modification, moisture control, or enhanced stability under varying processing and storage conditions. 
This versatility makes it a highly sought-after ingredient in both food and non-food industries worldwide.
Acetylated oxidised starch is especially valued for its multifunctionality, allowing it to perform well under challenging processing conditions such as high shear, varying temperatures, and pH changes. 

This resilience makes it a preferred ingredient in convenience foods and ready-to-eat meals, where consistency and shelf stability are crucial.
In the confectionery industry, it is used to improve the texture and stability of gummy candies and fondants by controlling crystallization and preventing sugar migration, which can cause stickiness or graininess. 
Its film-forming properties also help create protective coatings that enhance the product’s appearance and shelf life.

In dairy alternatives, such as plant-based milks and desserts, acetylated oxidised starch aids in stabilizing emulsions and improving creaminess, helping these products better mimic the sensory characteristics of traditional dairy.
Beyond food, in pharmaceutical applications, its modified starch properties improve the compressibility and disintegration profile of tablets, which ensures that the active ingredients are released properly and consistently, enhancing drug efficacy.

In the paper industry, the use of acetylated oxidised starch as a coating agent helps improve the barrier properties of paper products, making them more resistant to grease and moisture. 
This benefit is particularly important for packaging materials used in food service and fast-food industries.
Environmental benefits are another important aspect. 

As a biodegradable and renewable resource, acetylated oxidised starch contributes to the development of sustainable packaging and adhesive solutions that reduce reliance on synthetic, petroleum-based materials. 
This aligns with the global push toward greener manufacturing and waste reduction.
Moreover, the modification process (acetylation combined with oxidation) reduces the tendency of starch to retrograde or crystallize, which means products containing it maintain their desired texture and appearance over time, even when exposed to temperature fluctuations during transport or storage.

Safety Profile Of Acetylated oxidised starch:
During manufacturing or processing, inhaling fine starch dust, including acetylated oxidised starch powder, can cause respiratory irritation or discomfort. 
Prolonged exposure to high concentrations of starch dust may lead to respiratory conditions such as occupational asthma or hypersensitivity pneumonitis in sensitive individuals.
Direct contact with the starch powder or concentrated forms may cause mild skin irritation or dryness, especially with prolonged exposure. 

Similarly, accidental contact with the eyes can cause irritation, redness, or watering.
Like many organic powders, acetylated oxidised starch dust is potentially combustible and can form explosive dust-air mixtures under certain conditions. 
Proper dust control measures, including adequate ventilation and avoidance of ignition sources, are necessary to minimize the risk of dust explosions in manufacturing or handling environments.

Although rare, some individuals may develop allergic reactions or sensitivities to starch derivatives, resulting in symptoms such as skin rash, itching, or respiratory discomfort.
If improperly processed or stored, starch products can be susceptible to microbial contamination (e.g., mold or bacterial growth), which can pose health risks. 
Therefore, good manufacturing practices and proper storage conditions are essential.