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E1402 – Bleached Starch: Food Additive Explained

E1402 refers to bleached starch, an approved food additive used as a thickener and stabilizer in a wide range of processed food products.

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Things worth knowing about "E1402"

E1402 refers to bleached starch, an approved food additive used as a thickener and stabilizer in a wide range of processed food products.

What is E1402?

E1402 is the European Union designation for bleached starch, a type of modified starch produced by chemically treating natural starch. It is approved as a food additive in the EU and is widely used in the food industry as a thickener, stabilizer, and texture-improving agent.

Production and Chemistry

Bleached starch is derived from natural starch sources such as maize (corn), wheat, potato, or tapioca. During manufacturing, native starch is treated with bleaching agents such as sodium hypochlorite, hydrogen peroxide, or peracetic acid. This partial oxidation of the starch chains reduces viscosity, lightens the color, and improves solubility, making it more suitable for industrial food processing.

Applications in Food

E1402 is used in a broad range of food products. Common applications include:

Baked goods and bread substitutes
Sauces, dressings, and soup bases
Dairy products and desserts
Ready meals and convenience foods
Confectionery and pastry products
Breading and coating mixes

The bleaching process gives the starch a more uniform, lighter appearance and improved processing stability under heat and acidic conditions, compared to native starch.

Technological Function

As a thickener, E1402 increases the viscosity of liquid and semi-liquid food products. As a stabilizer, it improves texture and prevents phase separation in emulsions. Compared to unmodified starch, bleached starch performs better at high temperatures and in acidic environments, making it a versatile ingredient for industrial food manufacturing.

Safety and Tolerability

E1402 is considered safe for use in food according to evaluations by the European Food Safety Authority (EFSA). Dietary intake is generally well tolerated, as starch is classified as a partially or non-digestible carbohydrate carrier. Allergic reactions are uncommon but may occur in individuals with a known sensitivity to the source material (e.g., wheat). People with celiac disease should check the origin of the starch used, particularly if wheat starch is the raw material.

Labeling Requirements

Under EU food labeling regulations (Regulation (EU) No. 1169/2011), E1402 must be declared in the ingredient list of packaged foods, either as E1402 or as bleached starch. If the starch is derived from an allergenic source such as wheat, an appropriate allergen declaration is also required.

References

European Food Safety Authority (EFSA): Re-evaluation of oxidised starch (E 1404) and related modified starches including bleached starch (E 1402) as food additives. EFSA Journal, 2017.
European Parliament and Council of the European Union: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
Joint FAO/WHO Expert Committee on Food Additives (JECFA): Monographs on modified starches. WHO Technical Report Series, Geneva.

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