Native starches can be treated with a variety of oxidizing agents and oxidized starches are obtained. Oxidized starches have shorter chain lengths than native starches. It improves whiteness and reduces microbiological content. In addition, the hydrogen bonding reduces the tendency to retrogradation. Producing soft-bodied gels of high clarity, Oxidized starches are the best thickener for applications requiring gels of low rigidity. This improves adhesion in batters and breadings.Diluted solutions of highly oxidized starches remain clear on prolonged storage, making them suitable for clear, canned soups and transparent confectionery products.