Comparing E14XX - Modified Starch vs E1420 - Acetylated starch
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Found in 1,020 products
Found in 8 products
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Popular questions
What is modified food starch?
A group of plant-based starches that have been physically, enzymatically, or chemically treated to change how they behave in foods—improving thickening, stability, freeze–thaw performance, or emulsification (E1400–E1452).
Is modified food starch gluten free?
Often yes when sourced from corn, potato, tapioca, or rice; if it’s from wheat, it can contain gluten unless specially processed and labeled gluten-free. In the US/EU, wheat-derived modified starch must be declared as “wheat,” so check the allergen statement or a gluten-free claim.
What is modified corn starch?
Modified starch made from corn that’s been treated to improve thickening, stability, and resistance to heat, acid, or shear; commonly used in sauces, soups, dressings, and desserts.
Is modified corn starch gluten free?
Yes—corn is naturally gluten-free, and modified corn starch remains gluten-free; only potential cross-contact is a concern, so rely on allergen statements or a gluten-free label if needed.
What is modified wheat starch?
Starch from wheat that has been modified to alter its functionality (e.g., thicker, more stable or freeze–thaw tolerant); it may retain some gluten unless specifically purified and labeled gluten-free. “Wheat” must appear in allergen labeling in many regions.
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.