Comparing E1404 - Oxidised starch vs E1421 - Acetylated starch

Overview

E1404 - Oxidised starch

Oxidised starch (E1404) is a modified starch used to thicken, stabilize, and sometimes emulsify foods. It is made by gently oxidizing edible starch so it disperses easily, gives a smooth texture, and holds up in processing. It is approved for use in many countries, including the US and the EU.

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E1421 - Acetylated starch

Acetylated starch (E1421) is a modified starch used to thicken, stabilize, and emulsify many everyday foods. It is made by attaching small acetyl groups to starch from plants like corn, potato, or tapioca, which helps foods keep a smooth, steady texture during processing and storage. It has long been approved by major regulators and is used at the minimum level needed for its effect.

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Synonyms
E1404
Oxidised starch
E1421
Acetylated starch
mono starch acetate
Starch acetate esterified with vinyl acetate
Functions
stabilizerthickener
stabilizerthickener
Origins
Plant
Plant
Synthetic
Products

Found in 0 products

Found in 2 products

Search rank & volume
#53220 / mo🇺🇸U.S.
#53810 / mo🇺🇸U.S.
Awareness score

Awareness data is not available.

×0.92
normal

Search volume over time

Search history data is not available.

Interest over time for 4 keywords in U.S. during the last 10 years.

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Popular questions

  1. How to change language on dell inspiron e1404?

    That appears to be a laptop question; in food labelling, E1404 refers to oxidised starch, a plant-derived modified starch used as a thickener, stabiliser and emulsifier, considered safe by regulators at permitted levels.

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  1. What is the e number for acetylated oxidized starch?

    E1451—this is a different modified starch from E1421.

  2. Why is starch acetylated?

    Acetylation (as in E1421) improves stability and texture: it resists heat, acid and shear, reduces retrogradation, enhances clarity, and gives better freeze–thaw and emulsifying performance.

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