A process for preparing an inhibited starch comprising [a] extracting starch from a source, such as waxy maize (corn) and partially refining to provide a partially refined starch with a residual protein content on a dry starch basis of more than 0.4% by weight and less than 8% by weight； [b] treating the partially refined starch with a bleaching agent, such as sodium hypochlorite, to provide an inhibited starch； and [c] recovering the inhibited starch. Also disclosed, is use of the inhibited starch in a food product and a food product comprising the inhibited starch, such as an acidic food product.
