| abstract |
This application covers an improved method for producing starch esters which have food and non-food uses, and particularly relates to the production of an acetylated starch useful as a thickener and texturizing ingredient in food products. Magnesium oxide or magnesium hydroxide additive is used to maintain the pH of the reaction mixture in a range favorable in the formation of starch esters. The entire amount of the alkaline additive may be added to the reaction vessel at one time to permit the controlled addition of an organic acid anhydride. This avoids loss of the anhydride and formation of excess acid as the anhydride reacts with the starch. |