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E1403 Bleached Starch – Food Additive Explained

E1403 is bleached starch, a modified food additive used as a thickener and stabiliser in a wide range of processed food products.

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Things worth knowing about "E1403"

E1403 is bleached starch, a modified food additive used as a thickener and stabiliser in a wide range of processed food products.

What is E1403 (Bleached Starch)?

E1403 refers to bleached starch, a chemically modified form of natural starch. It is produced by treating native starch with approved bleaching agents – such as sodium hypochlorite or hydrogen peroxide – to remove colour pigments and improve the functional properties of the starch. In the European Union, E1403 is an authorised food additive used across a broad range of food applications.

Origin and Production

Bleached starch is derived from plant-based raw materials, most commonly:

Maize (corn starch)
Potato (potato starch)
Wheat (wheat starch)
Tapioca (cassava starch)
Rice (rice starch)

The native starch is first extracted from the raw material and then subjected to a controlled bleaching process. This removes unwanted colour compounds, residual fats, and other impurities. The result is a whiter, purer starch with improved viscosity and stability characteristics.

Use in Food Products

E1403 is used in a wide variety of food products as a functional ingredient. Common applications include:

Baked goods: Improving dough structure and final texture
Sauces and dressings: As a thickening agent to achieve the desired consistency
Dairy products: Stabilising yoghurt, puddings, and desserts
Confectionery: Shaping and improving texture in gummy candies and lozenges
Ready meals: Extending shelf life and improving product stability
Baby food: As a thickener in specific products under strict regulatory conditions

Technological Functions

Bleached starch fulfils several important technological roles in food:

Thickener: Increasing the viscosity of liquid and semi-liquid foods
Stabiliser: Preventing ingredient separation
Binder: Improving texture and shape stability
Filler: Increasing volume while reducing caloric density

Safety and Health Assessment

The European Food Safety Authority (EFSA) has evaluated bleached starch (E1403) and considers it safe for use in food when used as intended. No specific numerical Acceptable Daily Intake (ADI) value has been established, meaning the substance may be used according to good manufacturing practice (quantum satis).

Residues of bleaching agents in the final starch are controlled by legal limits and remain well below levels of health concern. However, individuals with known starch or grain allergies should pay attention to the source material (e.g., wheat), as allergenic proteins may not be completely removed during processing.

Labelling and Legal Framework

In the EU, E1403 is regulated under Regulation (EC) No 1333/2008 on food additives. Food manufacturers are required to list the additive in the ingredients list either by its E number (E1403) or its name (bleached starch). Its use is restricted to authorised food categories and is subject to applicable quantity limits.

Comparison with Other Modified Starches

Bleached starch belongs to the group of modified starches (E1400–E1451). Compared to other modifications:

E1400 (Dextrins): Thermally treated starches with altered solubility
E1404 (Oxidised starch): More extensively chemically altered than E1403 through oxidation
E1420 (Acetylated starch): Chemically esterified for improved freeze-thaw stability

Bleached starch is considered one of the least extensively modified starches, as only colour pigments and impurities are removed while the fundamental chemical structure of the starch remains largely intact.

References

European Food Safety Authority (EFSA): Scientific Opinion on the safety and efficacy of modified starches as feed additives. EFSA Journal, 2012.
European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
BeMiller, J. N. & Whistler, R. L. (eds.): Starch – Chemistry and Technology. 3rd edition. Academic Press, 2009.

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