The research was aimed at producing, under various conditions, a preparation of potato starch complexed with monoacylglycerol, subjecting it to retrogradation and next acetylation as well as at determining the effect of production method on properties of the modified preparations obtained. The preparations were determined for: thermal characteristics of gelatinization, characteristics of paste formation with Brabender viscosimeter, flow curves of 5% pastes at a temperature of 50°C, and dynamics of saccharification with amyloglucosidase. Multiple modification of starch evoked considerable changes in its properties, and the direction and extent of those changes appeared to depend on the type of modification applied. Considerable reduction of the susceptibility to amyloglucosidase activity (by ca. 40%) as well as a lack of significant differences in rheological properties of the prepared pastes predispose the acetylated preparations of starch complexed with monoacylglycerol and the retrograded one as a food additives with thickening and prebiotic properties.