The purpose of this study was to determine the effect of the white maize starch by oxidation and acetylationoxidationmodification on gel formation and character of the resulting gel and applying a modified white cornstarch in manufacturing of marshmallow cream. White corn varieties Srikandi, Pulut and Canggal are used as rawmaterials to produce starch. Starch modification is conducted by oxidation and acetylation-oxidation. Qualityanalysis of the modified starch is freeze thaw stability, smallest gel formation concentration and gel strength. Cornstarch, both native and modified applied in manufacturing of marshmallow cream. The results showed that thetreated starch acetylation-oxidation provide the best freeze thaw stability with the least water released than nativestarch and modified starch oxidation. Starch modified by oxidation tend to have the highest Least GellingConcentration (LGC). Gel produced from modified starch both oxidation and acetylation-oxidation have gelstrength greater than the native starch. Marshmallow cream that uses a modified starch by acetylation-oxidation,have the best received power in testing organoleptic by the panelists. Use of modified starch does not give anoticeable difference in color of the product, but it gives texture and the best spread power compared to productsusing original starch
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