A method for preparing an inhibited starch, wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material, b) alkalizing the slurry by adding ammonia or by adding one or more compounds having the ability to release or produce ammonia in the slurry, c) adjusting the pH of the slurry to a value between 7 and 10, d) adding at least one oxidant being a source of active chlorine to the slurry for a reaction with said ammonia, e) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating any residual oxidant, off-taste, and undesired smell, and f) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during prolonged warehouse storage, is disclosed, as well as a starch having increased viscosity when cooked in hard water compared to when cooked in distilled water； an inhibited starch prepared with the method according to the present invention； use of said inhibited starch in a food product； and a food product containing said inhibited starch.
