Comparing E14XX - Modified Starch vs E172I - Black iron oxide

Overview

E14XX - Modified Starch

Modified starch (E14XX) is a family of starches that have been treated to work better in foods. They help thicken, stabilize, and emulsify sauces, soups, dairy desserts, and many other products. Although “modified” sounds complex, these are still starches made from plants such as corn, potato, wheat, or tapioca.

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E172I - Black iron oxide

Black iron oxide (E172i) is a food color that gives a deep gray to black shade. It is a synthetic mineral pigment based on iron oxide, often referred to as magnetite. Food makers use it in small amounts when they want a stable, strong black tone.

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Synonyms
E14XX
Modified Starch
E172i
Black iron oxide
Functions
emulsifierstabilizerthickener
colour
Origins
Plant
Synthetic
Mineral
Products

Found in 1,020 products

Found in 4 products

Search rank & volume
#306600 / mo🇺🇸U.S.
#304600 / mo🇺🇸U.S.
Awareness score

×0.09
under-aware

×10.30
over-aware

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Interest over time for 2 keywords in U.S. during the last 10 years.

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Popular questions

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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  1. What is black iron oxide used for?

    It’s a food colorant (E172) that provides black or gray tones, mainly used in surface decorations and coatings like confectionery, icings, and cheese rinds; it’s also common in capsules and tablets.

  2. How to make black iron oxide?

    Food‑grade black iron oxide is made industrially by controlled oxidation/precipitation of iron salts to form magnetite (Fe3O4), then washing, calcining, and milling to strict purity specs—not something to safely or legally produce at home.

  3. Is black iron oxide safe?

    Yes—when used within permitted limits it’s considered safe by regulators (e.g., EU E172), is poorly absorbed, and has tight impurity limits; note that allowed uses vary by country.

  4. What is black iron oxide powder?

    A fine, insoluble magnetite (Fe3O4) pigment that meets E172 food‑grade specifications and is used to color foods black; it does not meaningfully add dietary iron.

  5. What is iron oxide black?

    It’s another name for black iron oxide (magnetite, Fe3O4), the black variant of the E172 iron oxides used as a food color.

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