ACETYLATED STARCH

Acetylated starch’s unique properties make it a valuable ingredient in food science and industrial processes, where enhanced stability, texture, and processing tolerance are desired.
Acetylated starch is widely used as a controlled-release excipient, helping to modulate the rate at which active pharmaceutical ingredients (APIs) are released in the body. 
Acetylated starchs film-forming ability is also exploited in coating tablets and capsules, providing protection against moisture and improving shelf life. 

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 starch, E1420 in the E number scheme of food additives, is a modified starch. 
These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota.
Acetylated starch is a chemically modified starch in which some of the hydroxyl groups in the starch molecules have been replaced with acetyl groups through a process called acetylation, resulting in altered physical and chemical properties compared to native starch. 

This modification improves the starch’s stability against heat, acid, and shear during food processing, making acetylated starch highly useful as a thickener, stabilizer, or emulsifier in a variety of food products such as sauces, dressings, and baked goods. 
Because acetylated starch has increased resistance to retrogradation and syneresis (the tendency of gelatinized starch to weep water), it helps maintain the texture and shelf life of processed foods by preventing undesirable changes in viscosity or moisture separation over time. 
Furthermore, its improved film-forming ability and reduced gelatinization temperature make acetylated starch advantageous in industrial applications including biodegradable packaging materials, adhesives, and pharmaceuticals where controlled viscosity and stability are critical. 

The modification also enhances the starch’s clarity and freeze-thaw stability, which is particularly important for frozen foods and desserts to preserve texture after thawing. 
Unlike some other starch derivatives, acetylated starch is generally recognized as safe (GRAS) for consumption and is widely used in both conventional and gluten-free food formulations to improve mouthfeel and product consistency. 
Additionally, acetylated starch can serve as a carrier for flavor and active ingredients in nutraceuticals and drug delivery systems due to its functional versatility. 

Furthermore, acetylated starch is generally biocompatible and non-toxic, making it suitable for use in both oral and topical formulations.
Building further on acetylated starch, the introduction of acetyl groups into the starch structure not only modifies its functional characteristics but also reduces its tendency to form gels that are too rigid or brittle, which can be a limitation in native starches when subjected to certain processing conditions. 

This chemical modification allows acetylated starch to exhibit greater flexibility and elasticity in food products, contributing to improved mouthfeel and a smoother texture in items such as dairy desserts, custards, and pie fillings. 
Moreover, acetylated starch’s enhanced emulsifying properties help stabilize oil-in-water emulsions, which is particularly beneficial in salad dressings and sauces where separation can occur during storage. 
Its ability to withstand acidic environments enables its use in acidic beverages and canned foods without significant degradation, which is essential for maintaining product quality and consistency over time. 

In pharmaceutical applications, acetylated starch is often employed as a disintegrant and binder in tablet formulations, helping tablets to maintain integrity during handling but disintegrate appropriately after ingestion for efficient drug release. 
The modification also improves the starch’s resistance to enzymatic digestion to some extent, which may influence its caloric contribution and potential use in designing foods with modified glycemic responses. 
From an industrial perspective, acetylated starch is favored for its compatibility with other food ingredients and additives, allowing manufacturers to tailor formulations that meet specific texture, stability, and sensory goals. 

Acetylated starch is also used in biodegradable films and coatings due to its film-forming capacity combined with improved moisture barrier properties. 
Environmentally, the use of acetylated starch in packaging aligns with growing consumer demand for sustainable materials derived from renewable resources. 
Lastly, regulatory bodies across the world have established specifications and limits for the use of acetylated starch in foods and pharmaceuticals to ensure consumer safety while allowing manufacturers to benefit from its functional advantages.

A low degree of substitution typically maintains many of the native starch’s properties but adds slight improvements in stability and clarity, whereas higher degrees of substitution yield starches with significantly enhanced resistance to retrogradation, acid hydrolysis, and mechanical stress. 
This customization makes acetylated starch highly adaptable across diverse industries, including food, pharmaceuticals, cosmetics, and paper manufacturing.

In food systems, acetylated starch is prized for its ability to improve freeze-thaw stability, which prevents syneresis — the separation of water from gels or doughs after freezing and thawing cycles. 
This feature is particularly important for frozen meals, desserts, and bakery items, ensuring that texture and moisture content remain consistent throughout the product’s shelf life. 
Additionally, acetylated starch is often combined with other modified starches or hydrocolloids to synergistically optimize texture and stability, enabling the creation of innovative food products that meet consumer demands for quality and convenience.

Uses Of Acetylated starch:
Acetylated starch is widely used across various industries due to its modified functional properties that improve texture, stability, and processing performance. 
In the food industry, it serves as a thickening and stabilizing agent in products such as sauces, dressings, soups, puddings, and pie fillings, where it helps maintain a smooth, consistent texture and prevents undesirable separation or syneresis during storage and heating. 
Because acetylated starch exhibits excellent freeze-thaw stability, it is especially valuable in frozen foods and ready-to-eat meals, ensuring that these products retain their quality and mouthfeel after repeated freezing and thawing cycles. 

Additionally, its resistance to acidic environments allows it to perform well in acidic beverages and canned goods, maintaining viscosity and preventing breakdown in conditions where native starch would degrade.
Acetylated starch serves as a binder and filler in ceramics and adhesives, where it improves the mechanical properties and processability of composite materials. 
In textiles, it is used for warp sizing and finishing, enhancing fabric strength and smoothness without leaving harmful residues.

Beyond food, acetylated starch finds important applications in the pharmaceutical sector where it functions as a binder, disintegrant, and controlled-release agent in tablet formulations, contributing to the mechanical strength of tablets while ensuring they dissolve appropriately after ingestion. 
Its film-forming capabilities are also exploited in coating tablets and capsules to protect them from moisture and improve shelf life.
Acetylated starch acts as a natural, biodegradable alternative to synthetic polymers. 

Acetylated starch enhances the viscosity and texture of formulations like foundations, sunscreens, and hair care products while also improving product stability under varying temperature and humidity conditions. 
Its skin-friendly properties make it suitable for sensitive skin formulations and natural cosmetic lines.
In the cosmetics industry, acetylated starch is used as a texture enhancer and stabilizer in creams, lotions, and powders, providing a smooth feel and helping to stabilize emulsions. 

Acetylated starch can improve the spreadability of topical products while maintaining consistency over time.
The paper industry also benefits from acetylated starch, where it is used to enhance paper strength, improve surface sizing, and increase printability by providing better binding and moisture resistance. 
Its biodegradability and renewable origin make it an attractive alternative to synthetic additives in paper manufacturing.

Acetylated starch is used in biodegradable films and packaging materials, capitalizing on its film-forming properties and improved moisture barrier capabilities. 
This application supports sustainable packaging initiatives by providing eco-friendly alternatives to conventional plastics.
Expanding further, acetylated starch’s unique chemical modification not only enhances its functionality but also broadens its range of applications in cutting-edge industries. 

In the realm of food technology, this modified starch is increasingly used in gluten-free baking, where it compensates for the absence of gluten by improving dough elasticity and moisture retention, thus resulting in better texture and volume of gluten-free bread and pastries. Moreover, acetylated starch is a popular ingredient in low-fat and reduced-calorie foods, as it helps mimic the mouthfeel and creaminess traditionally provided by fats, enabling manufacturers to produce healthier alternatives without sacrificing sensory quality.

In pharmaceutical manufacturing, acetylated starch is employed in novel drug delivery systems, including sustained-release and targeted-release formulations. 
Its ability to form gels and films that degrade at controlled rates enables precise modulation of drug release kinetics, which improves therapeutic efficacy and reduces side effects.
Additionally, acetylated starch is explored as a carrier for probiotics and nutraceuticals, where its protective matrix shields sensitive bioactive compounds from degradation during processing and digestion, ensuring they reach the intestines intact.

Acetylated starch in the manufacture of biodegradable plastics and films, which are gaining importance due to increasing environmental regulations and consumer demand for sustainable products.
These starch-based materials can be engineered to possess varying degrees of flexibility, strength, and moisture resistance, making them suitable for applications ranging from agricultural mulches to food packaging and disposable items.

Safety Profile Of Acetylated starch:
Acetylated starch is generally considered to be a low-hazard material, especially when compared to many synthetic chemicals; however, certain hazards and safety considerations still apply depending on the context of its use and exposure. 
Inhalation of acetylated starch dust during manufacturing or processing can cause respiratory irritation or discomfort, as fine particulate matter may irritate the mucous membranes of the nose, throat, and lungs, potentially leading to coughing, sneezing, or shortness of breath if proper protective equipment is not used. 

Prolonged or repeated exposure to starch dust in occupational settings may increase the risk of developing respiratory sensitization or occupational asthma in susceptible individuals, although such cases are relatively rare.
Skin contact with acetylated starch powders or concentrated preparations is generally not harmful, but it may cause mild dryness or irritation in sensitive individuals or with extended contact, especially if combined with friction or other irritants. 
Eye exposure to dust or powder can cause mechanical irritation, redness, and watering, so protective eyewear is recommended in industrial or laboratory environments where dust generation is possible.

From a chemical hazard perspective, acetylated starch is not considered toxic or flammable under normal conditions, and it poses minimal environmental toxicity. 
However, as a biodegradable organic material, large quantities discharged into water bodies could potentially contribute to oxygen depletion due to microbial degradation, which may adversely affect aquatic life.