Comparing E1412 - Distarch phosphate vs E1421 - Acetylated starch

Overview

E1412 - Distarch phosphate

Distarch phosphate (E1412) is a modified starch used to thicken and stabilize many foods. It helps sauces, soups, and desserts keep a smooth texture during heating, mixing, and freezing. It is authorized for use by regulators in both the EU and the U.S. under set conditions.

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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
E1412
Distarch phosphate
E1421
Acetylated starch
mono starch acetate
Starch acetate esterified with vinyl acetate
Functions
stabilizerthickener
stabilizerthickener
Origins
Plant
Plant
Synthetic
Products

Found in 27 products

Found in 2 products

Search rank & volume
#368230 / mo🇺🇸U.S.
#53810 / mo🇺🇸U.S.
Awareness score

×1.21
normal

×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. What is hydroxypropyl distarch phosphate?

    It’s a modified starch that is both hydroxypropylated and phosphate cross‑linked to improve stability and texture in foods; its E‑number is E1442.

  2. How to do e1412?

    E1412 (distarch phosphate) is made by crosslinking plant starch with phosphate groups (e.g., using phosphorus oxychloride or sodium trimetaphosphate), creating a heat-, acid-, and shear‑stable thickener/stabiliser used in sauces, soups, and fillings.

  3. What is the e number for acetylated distarch phosphate?

    Acetylated distarch phosphate is E1414.

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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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