Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Table 1

Preparation techniques of different starch esters and their properties with applications.

Types	Preparation	Properties	Applications
Esterification	Starch acetate—esterification with acetic anhydride or vinyl acetate	Lower gelatinization temperature and retrogradation, lower tendency to form gels and higher paste clarity	Used in refrigerated and frozen foods, as emulsion stabilizers and for encapsulation
	Acetylated distarch adipate—esterification with acetic anhydride and adipic anhydride
	Starch sodium octenylsuccinate—esterification by octenylsuccinic anhydride
Cross-linking	Monostarch phosphate—esterification with orthophosphoric acid, or sodium or potassium orthophosphate, or sodium tripolyphosphate	Higher stability of granules towards swelling, high temperature, high shear, and acidic conditions	Used as viscosifiers and texturizers in soups, sauces, gravies, bakery, and dairy products
	Distarch phosphate—esterification with sodium trimetaphosphate or phosphorus oxychloride
	Phosphated distarch phosphate—combination of treatments for monostarch phosphate and distarch phosphate
Dual modification	Acetylated distarch phosphate—esterification by sodium trimetaphosphate or phosphorus oxychloride combined with esterification by acetic anhydride or vinyl acetate	Stability against acid, thermal and mechanical degradation, and delayed retrogradation during storage	Used in canned foods, refrigerated and frozen foods, salad dressings, puddings, and gravies
	Hydroxypropyl distarch phosphate—esterification by sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide
Etherification	Hydroxypropyl starch—esterification with propylene oxide	Improved clarity of starch paste, greater viscosity, reduced syneresis, and freeze-thaw stability	Used in wide range of food applications such as gravies, dips, sauces, fruit pie fillings, and puddings