Starch acetate

The ester group works to prevent the degradation of amylose group. This change prevents self-gelling, water leakage and maintain the bonded structure of the processed products. It also improves process stability after freeze-thaw cycles, improve water holding capacity and lower the temperature of the lake of the starch, which increases peak viscosity and improve the clarity of the gel.
The result of this is first denatured starch products stable to produce pastes that will withstand several freeze-thaw cycles and prevent water leaks occur.

The widely used in food as a substrate with stable good freeze-thaw cycles. Expanding applications in food is a combination of starch with starch ethers crosslinked
In the paper industry, starch acetate can provide viscosity stability is extremely good.