Oxidized Starch
The short version
A starch chemically oxidized for clarity and lower viscosity — used in coatings, batters, and confectionery.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by treating native starch (typically maize or potato) with sodium hypochlorite or hydrogen peroxide under controlled conditions. The oxidation degrades the starch backbone slightly, lowering viscosity and improving clarity.
How it's used
Used in confectionery glazing (gives clean clear surfaces), batter coatings for fried foods, and paper/textile applications (food use is a small share of total production). Produces clearer, less retrogradation-prone pastes than native starch.
Safety profile
No ADI specified. Considered safe — passes through the gut as resistant starch. Residual chlorate or chloride from the oxidation step is tightly controlled.
Physical & chemical properties
Off-white powder. Hydrates in cold or hot water to give clearer, less viscous pastes than native starch. Reduced tendency to gel and retrograde on cooling.
Regulation worldwide
Permitted globally without restrictive limits for food use.
Educational information only. Not medical or dietary advice.