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| Description | Amylacetate is
a group of stabilized potato starches. Amylacetate gives a more transparent gel/paste than native potato starch and also has a reduced tendency to retrogradation and syneresis. Amylacetate also has a lower gelatinisation temperature than native starch. |
| Application | Amylacetate has
a wide area of application in the food industry, in gravies, extruded
products, fish, meat, and oriental noodles. Amylacetate must be heated to be utilized as a thickening agent. The starch is mixed with cold water (less than 45°C) after which heating can be started. |
| Viscosity profile |  |
| Amylacetate Series |  |
| Characteristics |
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| Packaging | Standard: 25 kg multi-layer paper sacks, palletised and shrink wrapped. |
| Storage | Dry and cool. Separated from strong-smelling goods. |
| Identity | Chemically modified
potato starch, approved for food. Acetylated starch, E 1420 CN-code: 3505.10.50 |
| Modification | Acetylated starch, E 1420 |
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