starch food modified: acetylated distarch oxypropanol

Full Material List

N/A

Identifiers

CAS (Single)	N/A
FEMA	N/A
EINECS	N/A
Synonyms	distarch oxypropanol acetylated
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	N/A
Molecular Formula	N/A

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	N/A
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	N/A
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry: Acetylated Distarch Oxypropanol

1. Identity & Chemical Information

Common Name(s): Acetylated Distarch Oxypropanol
IUPAC Name: Not applicable as it is a modified starch, not a single compound
CAS Number: N/A
FEMA Number: Not applicable
Other Identifiers: Not applicable
Molecular Formula and Molecular Weight: Not applicable as it is a modified starch
Functional Groups and Structure–Odor Relevance: Acetylated distarch oxypropanol is a chemically modified starch where hydroxyl groups in the starch are replaced with acetyl groups, enhancing its stability and functional properties. This modification does not impart any specific odor characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Acetylated distarch oxypropanol itself does not possess a distinct odor or flavor profile, as it is primarily used for its functional properties rather than sensory attributes. It is typically odorless and tasteless, making it suitable for use in a wide range of food and fragrance applications where it acts as a stabilizer or thickening agent without altering the sensory characteristics of the product.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Acetylated distarch oxypropanol is not naturally occurring. It is synthesized through the chemical modification of starch, typically derived from sources such as corn, potato, or tapioca. The modification process involves the introduction of acetyl groups to the starch molecule, enhancing its stability and resistance to retrogradation. This material does not qualify for "natural flavor" or "natural fragrance" designations due to its synthetic modification.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Acetylated distarch oxypropanol is used in flavor applications primarily as a stabilizer and thickening agent. It is commonly found in sauces, dressings, and dairy products where it helps maintain texture and consistency. Typical use levels in food products range from 500 to 5000 ppm, depending on the desired viscosity and stability. It is valued for its ability to withstand heat and acidic conditions without breaking down, making it suitable for a variety of culinary applications.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, acetylated distarch oxypropanol serves as a carrier or fixative, helping to stabilize volatile fragrance compounds and prolong their release. It is used in a variety of product types, including perfumes, lotions, and air fresheners. Typical concentration ranges are qualitative, as it is used to enhance the performance of other fragrance ingredients rather than contribute a scent of its own. Its role is primarily functional, providing a stable base for fragrance formulations.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Generally recognized as safe (GRAS) for use in food by the FDA.
European Union: Approved for use under Regulation (EC) No 1333/2008 as a food additive.
United Kingdom: Aligns with EU regulations post-Brexit.
Asia: Approved for use in Japan and China, with specific regulations varying by country.
Latin America: Generally approved, with specific regulations in countries like Brazil under MERCOSUR guidelines.

Explicit approvals exist in major markets, with harmonized assumptions across regions. However, formulators should verify specific country regulations due to potential variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Considered safe for consumption at typical use levels, with no specific ADI established. The margin of safety is high due to its inert nature.
Dermal Exposure: Non-irritating and non-sensitizing, making it suitable for use in topical applications.
Inhalation Exposure: Low volatility minimizes inhalation risks, though occupational exposure should be managed to prevent dust inhalation.

The risk profile is consistent across food and fragrance applications, with no significant safety concerns identified at typical exposure levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Acetylated distarch oxypropanol is valued for its ability to enhance texture and stability in both food and fragrance formulations. It synergizes well with other stabilizers and thickeners, providing a smooth, consistent texture. Common pitfalls include overuse, which can lead to undesirable thickening, and underuse, which may result in insufficient stabilization. It is frequently underutilized in applications where its stability benefits could be maximized.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on acetylated distarch oxypropanol is well-established, with comprehensive regulatory approvals and safety assessments. Industry practices are well-documented, though specific use levels may vary by application. Known data gaps are minimal, with regulatory ambiguities primarily related to regional variations in approval status.

Citation hooks: FlavScents

QA Check

All required sections 1–9 are present
"Citation hooks:" line is present under each section
Flavor section includes ppm ranges
Toxicology section covers oral, dermal, inhalation
Regulatory section mentions US, EU, UK, Asia, Latin America
If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-24 14:46:19 GMT (p2)

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