E1404 Oxidised Starch – Food Additive Explained
E1404 is an approved food additive known as Oxidised Starch. It is used as a thickener and stabiliser in a wide range of food products.
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E1404 is an approved food additive known as Oxidised Starch. It is used as a thickener and stabiliser in a wide range of food products.
What is E1404 (Oxidised Starch)?
E1404 refers to Oxidised Starch, a chemically modified food additive belonging to the group of modified starches. Natural starch, derived from plant sources such as maize, wheat, potato, or rice, is chemically altered through a controlled oxidation process using sodium hypochlorite. This process gives the starch improved technological properties that make it particularly valuable for the food industry. Within the European Union, E1404 is an approved food additive regulated under Regulation (EC) No 1333/2008.
Production and Chemical Properties
During the production of Oxidised Starch, the hydroxyl groups of the starch molecules are converted into carbonyl and carboxyl groups through oxidation. This weakens the bonds between starch polymers. The key technological properties of E1404 include:
- Lower viscosity: Oxidised starch forms thinner, less viscous gels compared to native starch.
- Improved clarity: Solutions and gels made with E1404 are more transparent.
- Reduced retrogradation: E1404 is less prone to clumping or separating upon cooling (retrogradation).
- Better film formation: E1404 is well suited for forming thin, uniform protective coatings.
- Increased stability: Improved resistance to freeze-thaw cycles and heat exposure.
Use in Food Products
E1404 is used as a thickener, stabiliser, emulsifier, and filler in a wide variety of food products. Typical applications include:
- Bakery products (e.g., bread, cakes, biscuits) to improve texture and shelf life
- Dairy products and desserts (e.g., pudding, yoghurt, ice cream)
- Sauces, soups, and dressings as a thickening agent
- Ready meals and convenience foods for texture stabilisation
- Confectionery and fillings
- Coatings and batters for meat and fish products
In the EU, E1404 is permitted in most food categories under the quantum satis principle, meaning it may be used in the amount technically necessary without a fixed maximum limit.
Safety and Regulatory Assessment
The European Food Safety Authority (EFSA) has assessed E1404 and concluded that it is safe for human consumption when used in accordance with current regulations. Modified starches such as E1404 are digested and absorbed in a manner similar to native starch and are generally considered well tolerated.
For certain sensitive population groups, the following points may be relevant:
- Allergies: The source raw materials (e.g., wheat, maize) may be relevant for people with corresponding food allergies. Wheat-based starches may contain trace amounts of gluten.
- Gastrointestinal sensitivity: In rare cases, very high consumption may cause digestive discomfort.
- Labelling requirements: In the EU, E1404 must be listed in the ingredient declaration, either as the E-number or as Oxidised Starch.
Comparison with Other Modified Starches
E1404 belongs to the broader group of modified starches (E1400–E1451), which are produced through various physical, enzymatic, or chemical processes. Compared to native starch, modified starches like E1404 offer significantly more stable and predictable performance in processed foods. Among modified starches, E1404 is particularly noted for its excellent film-forming properties and low viscosity.
References
- European Food Safety Authority (EFSA): Re-evaluation of oxidised starch (E 1404) as a food additive. EFSA Journal, 2017.
- Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.
- BeMiller, J. N. & Whistler, R. L. (Eds.): Starch: Chemistry and Technology. 3rd edition, Academic Press, 2009.
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Related search terms: E1404 + Oxidised Starch + Oxidized Starch