asetüültärkliks

Asetüültärklis is a modified starch derived from natural starch, typically from corn, potato, or tapioca, through a chemical acetylation process. This process involves reacting the starch with acetic anhydride or vinyl acetate under specific conditions. The acetylation introduces acetyl groups onto the hydroxyl groups of the glucose units within the starch polymer.

The primary effect of acetylation is to reduce the tendency of starch to retrograde or recrystallize upon cooling, which improves its stability in frozen and refrigerated products. It also enhances the clarity and viscosity of starch gels, making them more desirable for food applications. Depending on the degree of substitution (the average number of acetyl groups per glucose unit), asetüültärklis can exhibit different properties, ranging from lightly modified to more significantly altered characteristics.

In the food industry, asetüültärklis is widely used as a thickener, stabilizer, and emulsifier. Its improved freeze-thaw stability makes it ideal for products like sauces, gravies, yogurts, and desserts that undergo temperature fluctuations. It can also be used in baked goods to improve texture and shelf life, and in processed meats as a binder. Beyond food, it finds applications in the pharmaceutical industry as a disintegrant in tablets and in the paper industry to enhance paper strength and surface properties. It is generally recognized as safe (GRAS) by regulatory bodies when used within specified limits.