asetüültärklis

Asetüültärklis, also known as acetylated starch, is a modified starch derived from various starch sources like corn, potato, or tapioca. It is produced by treating starch with acetic anhydride in the presence of a catalyst. This chemical modification alters the physical and chemical properties of the native starch, leading to enhanced stability and functionality.

The primary modification involves the addition of acetyl groups to the hydroxyl groups of the starch molecule. This process reduces the tendency of starch to retrograde, which is the process of recrystallization that can lead to a firm, gelled structure upon cooling. Asetüültärklis exhibits improved solubility in cold water and forms stable gels that are resistant to heat, acid, and shear.

In the food industry, asetüültärklis is widely used as a food additive. Its properties make it an excellent thickener, stabilizer, and emulsifier. It is commonly found in processed foods such as sauces, gravies, dairy products, desserts, and bakery fillings, where it helps to improve texture, mouthfeel, and product stability. Its resistance to processing conditions makes it valuable in applications requiring high temperatures or acidic environments. It is generally recognized as safe and is assigned an E-number, E1420, in Europe.