The research on its properties demonstrated that compared with corn starch, it has a higher viscosity, better clarity and lessened tendency to gel.

• 对淀粉醋酸酯的性质研究表明,与原淀粉相比,玉米淀粉醋酸酯糊化液表现出黏度增加、透明度提高、凝沉性减弱的特点。