“…New preparations with new useful qualities resulting from introduced changes continue to emerge in the market (Ashogbon and Akintayo, 2014). Chemical and utility properties obtained as a result of starch modification are determined, among others, by the source of starch, reaction conditions (reagent concentration, pH, reaction time and the presence of a catalyst), type of substituent, substitution degree as well as the distribution of substituents in a starch molecule (Hirsch and Kokini, 2002;Wang and Wang, 2002). Starch modification is usually obtained through derivatisation, such as acetylation, cationisation, oxidation, acid hydrolysis or cross-linking.…”