1	Appearance	White powder
2	Moisture	Max 14%
3	Starch	Min 85%
4	Viscosity	Min 900 BU
5	pH	4.5 – 7
6	SO2	Max 30ppm
7	Whiteness	Min 88
8	Slurry	Max 0.03%
9	Fiber	Max 0.5%
10	Ash	Max 0.2%

By allowing native starches reacting with acetic anhydride or vinyl acetate, starch acetate are achieved. Ester groups are efficient in preventing amylose retrogradation. This modification prevents gelling and weeping and maintains textural appearance. This also improve freeze-thaw stability, improve the water-holding capacity and lower gelatinization temperature of the starch, peak viscosity is slightly increase and clarity of gel is improved. The result of this treatment is a stability starch which will produce pastes that will withstand several freeze-thaw cycles and prevent syneresis (weeping) occurs. Wide applications are in foods as texturing agent and provide good freeze-thaw stability. Extended applications in food industry are found by acetylated starch in conjunction with cross-linked starch