Octenyl succinylation (OS) of granular and debranched (DB) starches was examined. Reaction efficiency of DB starches was significantly higher but yield was lower. OS-DB starches had much larger molecular weights than the DB starches. DB and OS-DB starches could replace 90% of the oil in salad dressing. Calorie value of dressings with DB starches was ≈50% of the reference formula.