Acetylstärke

Acetylstärke refers to a modified form of starch where acetyl groups have been attached to the glucose units. This modification alters the physical and chemical properties of the starch, such as its viscosity, solubility, and resistance to breakdown. Acetylstärke is produced through a chemical reaction where acetic anhydride or acetyl chloride is used to introduce acetyl groups onto the starch molecules.

The degree of substitution, which is the average number of acetyl groups per glucose unit, can be controlled to achieve specific functional properties. Higher degrees of substitution generally lead to increased solubility in water and improved stability under various processing conditions like heat and shear.

In the food industry, acetylstärke serves as a thickener, stabilizer, and emulsifier. Its ability to withstand high temperatures and acidic environments makes it useful in products like sauces, dressings, and baked goods. It can also improve the texture and mouthfeel of processed foods. Beyond food applications, acetylstärke finds use in pharmaceuticals as a binder or disintegrant in tablet formulations, and in the paper industry as a surface sizing agent to enhance printability and strength. The specific properties imparted by acetylation make it a versatile ingredient for a range of industrial and consumer products.