A method for preparing an inhibited starch with improved warehouse storage stability is disclosed wherein it comprises the steps of a) providing a slurry containing a native granular starch obtained from a starch containing raw material b) adding at least one amino acid or a combination of two or more of these and at least one oxidant to the slurry with a view to inhibiting the granular starch c) adding at least one organic acid or a bisulfite to the slurry with a view to eliminating residual reactant chemicals off tastes and undesired smell and d) adding at least one antioxidant to the slurry with a view to stabilizing the achieved inhibition of the starch during warehouse storage as well as an inhibited starch with improved warehouse storage stability prepared with said method use of said inhibited starch as an ingredient in a food product and a food product containing said inhibited starch.
