Comparing E1421 - Acetylated starch vs E1402 - Alkaline modified starch

Overview

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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E1402 - Alkaline modified starch

Alkaline modified starch (E1402) is a form of food starch that has been treated with a mild alkali to improve its cooking and storage performance. It helps foods stay smooth and stable, especially in sauces, soups, and ready meals. It is one of several “modified starches” approved for use in many countries.

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Synonyms
E1421
Acetylated starch
mono starch acetate
Starch acetate esterified with vinyl acetate
E1402
Alkaline modified starch
Functions
stabilizerthickener
stabilizerthickener
Origins
Plant
Synthetic
Plant
Products

Found in 2 products

Found in 1 products

Search rank & volume
#53810 / mo🇺🇸U.S.
#54010 / mo🇺🇸U.S.
Awareness score

×0.92
normal

×1.08
normal

Search volume over time

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

Search history data is not available.

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Popular questions

  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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Popular questions data is not available.