Process for preparing an odor-free acetylated starch

Details Process for preparing an odor-free acetylated starch Process for preparing an odor-free acetylated starch

C - Chemistry, Metallurgy

08

B

260/221

C08B 31/04 (2006.01) C08B 31/00 (2006.01)

Patent

CA 1126264

PROCESS FOR PREPARING AN ODOR-FREE ACETYLATED STARCH ABSTRACT A process for making an acetylated cross- linked starch substantially free of acetyl odor and flavor which comprises cross-linking a starch in a slurry, acetylating the cross-linked starch to an acetyl substitution of not more than 2.5%, thereafter washing the starch sufficiently to reduce the ash content to less than 0.20%, preferably forming a slurry of the acetylated cross-linked starch and adjusting the pH to 7 to 9.0, and thereafter drying the starch. The process provides a starch product which is substantially free from off odors or flavors and particularly useful in pudding formulations. Tapioca starch is utilized in preferred embodiments.

336862

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