Abstract: The present disclosure relates generally to starch products. More particularly, the present disclosure relates to octenylsuccinylated-modified non-inhibited waxy tapioca starches, emulsions including them, food products including such emulsions, and methods for making all such compositions. In one aspect, the disclosure provides a waxy tapioca starch having an amylopectin content in the range of 90-100%; and a degree of octenylsuccinyiation of at least 1.0 wt % on a dry solids basis, wherein the starch is not inhibited. The starch can be provided in pregelatinized form. Other aspects of the disclosure include emulsions stabilized by such starches and foods, beverages, personal care compositions, nutraceutical compositions and pharmaceutical compositions including them.

Abstract: The present disclosure provides inhibited starches, methods of making inhibited starches, and emulsions and foams including them, and food and beverage products including them.