Comparing E1420 - Acetylated starch vs E1414 - Acetylated distarch phosphate

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Overview

E1420 - Acetylated starch

Acetylated starch (E1420) is a modified starch used to thicken, stabilize, and sometimes emulsify foods. Small acetyl groups are added to the starch, which helps it stay smooth through heating, cooling, mixing, and storage.

E1414 - Acetylated distarch phosphate

Acetylated distarch phosphate (E1414) is a modified starch used to thicken, stabilize, and sometimes emulsify foods. It is made by adding small acetyl groups and a few phosphate cross‑links to plant starch so it stays smooth through heating, mixing, freezing, and thawing.

Synonyms

E1420

Acetylated starch

E1414

Acetylated distarch phosphate

Functions

stabilizer thickener

Origins

Plant

Products

Found in 8 products

Found in 11 products

Search rank & volume

#51420 / mo🇺🇸U.S.

#48040 / mo🇺🇸U.S.

Awareness score

×0.61

under-aware

×0.68

under-aware

Search volume over time

Search history data is not available.

Popular questions

What is e1420 in food?
E1420 is acetylated starch, a plant-derived modified starch made by adding small acetyl groups to food starch; it functions as a thickener, stabiliser, and emulsifier. This improves texture and stability, such as better freeze–thaw tolerance and reduced water separation in products like sauces and desserts.
What is the e number for acetylated oxidized starch?
E1451 is the E‑number for acetylated oxidized starch (distinct from E1420, which is acetylated starch).
Why is starch acetylated?
Starch is acetylated to improve processing and storage stability—maintaining consistent viscosity, resisting heat/acid/shear, and reducing retrogradation and syneresis. These changes provide smoother textures and better freeze–thaw stability, enhancing its use as a thickener, stabiliser, and emulsifier.