Allervibe
E1404
Oxidised starch
A starch treated with an oxidising agent to give thinner, clearer and more stable pastes.
i Additive Details
| Is E1404 Oxidised starch safe?
The base starch may be maize, waxy maize, potato, tapioca, rice or wheat, and when it is made from wheat, gluten may be present. EU labelling rules require a gluten-containing cereal to be named in the ingredient list, so a wheat-based modified starch has to be declared in a way that identifies wheat; where no cereal is named, the starch normally comes from a gluten-free crop. Beyond that it is digested like ordinary starch and is not an allergen in itself.
| Uses
Used as a thickener, binder and film former in batters and breadcrumb coatings, sauces, soups, dairy desserts and gum sweets. It gives a lower viscosity than untreated starch at the same concentration and helps fried coatings adhere and stay crisp.
| Interactions
It behaves differently from native starch, retrograding less, so sauces stay smooth on cooling and standing. It is often combined with other modified starches such as E1412, E1414 and E1422, and with gums, to fine-tune texture.
| Origin
Native starch is extracted from the crop, then treated with sodium hypochlorite under controlled pH and temperature, washed and dried. The treatment shortens some starch chains and introduces carboxyl groups.
| Daily Intake
ADI not specified. Modified starches were assessed as a group and treated much like foods rather than as substances needing a numerical limit, although their use in foods for infants and young children is restricted.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E1442 Hydroxypropyl distarch phosphate A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
- E401 Sodium alginate The sodium salt of alginic acid, extracted from brown seaweed and used to thicken and gel foods.
- E406 Agar A gelling polysaccharide extracted from red seaweed, used to set jellies, desserts and confectionery.
- E418 Gellan gum A polysaccharide made by bacterial fermentation, used as a gelling agent and stabiliser.
- E460 Powdered cellulose Purified plant fibre, used as a bulking agent, anti-caking agent and thickener.
- E1422 Acetylated distarch adipate A modified starch that is cross-linked with adipic acid groups and acetylated, giving heat, acid and freeze-thaw stable thickening.
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