Stabilized starch

A stabilized starch obtained by reacting under alkaline conditions a base starch having a protein content of less than 0.4% w/w with a reactant capable of forming active chlorine, wherein the reactant is used in an amount sufficient to provide between 4000 ppm and 8200 ppm of active chlorine during the stabilization reaction, characterized in that the base starch is a modified waxy starch selected from the group consisting of modified waxy maize, modified waxy rice, modified waxy potato, modified waxy sorghum, modified barley and any combination thereof, wherein said starch is modified by a chemical reaction with a succinic anhydride.