Comparing E14XX - Modified Starch vs E262 - Sodium acetates

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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.

E262 - Sodium acetates

Sodium acetates (E262) are salts of acetic acid used to regulate acidity, add a tangy “salt-and-vinegar” taste, and help keep foods fresh. The group includes sodium acetate and sodium diacetate, both widely used in snacks, baked goods, and some meat and poultry products.

Synonyms

E14XX

Modified Starch

E262

Sodium acetates

Functions

emulsifier stabilizer thickener

acidity regulator preservative

Origins

Plant

Microbiological

Synthetic

Products

Found in 1,020 products

Found in 5,778 products

Search rank & volume

#306600 / mo🇺🇸U.S.

#46460 / mo🇺🇸U.S.

Awareness score

×0.09

under-aware

×0.00

under-aware

Search volume over time

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

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.