The following types of starch were used for carboxymethylation: native starch, oxidized starch (Starch Industry, Zrenjanin, Serbia, starch oxidized by hypochlorite solution, content of carboxyl groups between 0.40-0.60 mass%) and starch enriched with amylose (BAGKF, Germany, 70% amylose).All the other chemicals used in this investigation (NaOH, Carboxymethyl starch (CMS) was obtained under heterogeneous conditions as a product of the reaction of starch and monochloroacetic acid (MCA) in the presence of sodium hydroxide. The influence of the composition of the reaction mixture, the reaction time and temperature and the type of starch being carboxymethylated on the degree of substitution, DS, and limiting viscosity number, [η], was studied. The reaction temperature influenced the DS values, the highest values of the DS being obtained when the carboxymethylation was performed at 58°C. Increase of the molar ratio of NaOH to anhydroglycose units leads to an increase in DS, but only to certain extent. The values of the DS and [η] of CMS increased almost linearly with increasing MCA amount in the reaction mixture. The reaction mixture changes caused by adding water to ethanol influenced the DS values of the obtained CMS samples, the maximum DS value being obtained for CMS sample synthesized in ethanol with 25% (v/v) water.