E1405 – Enzyme-Treated Starch: Uses and Safety
E1405 is a food additive known as enzyme-treated starch, used as a thickener and stabiliser in a wide range of food products.
Things worth knowing about "E1405"
E1405 is a food additive known as enzyme-treated starch, used as a thickener and stabiliser in a wide range of food products.
What is E1405?
E1405 is an approved food additive commonly known as enzyme-treated starch. It belongs to the group of modified starches (E1400–E1451) and is authorised for use in food products within the European Union. E1405 is produced by treating native starch with specific enzymes to alter its physical and chemical properties, making it more suitable for various food technology applications.
Production and Mechanism of Action
E1405 is manufactured by applying enzymes – such as amylases or other starch-degrading enzymes – to native starch derived from sources including maize, wheat, potato, or tapioca. The enzymatic process selectively cleaves or rearranges bonds within the starch molecule, resulting in a modified structure with altered functional properties.
- Increased water-binding capacity
- Improved heat stability
- Tailored viscosity for specific food applications
- Enhanced freeze-thaw stability
Use in Food Products
E1405 functions as a thickener, stabiliser, and gelling agent in a broad range of food products. Common applications include:
- Sauces, soups, and dressings
- Baked goods and pasta products
- Dairy products and desserts
- Ready meals and frozen food products
- Baby food (under specific regulatory conditions)
Safety and Tolerability
Based on current scientific evidence, E1405 is considered safe for human consumption. The European Food Safety Authority (EFSA) has evaluated modified starches including enzyme-treated starch and concluded that they do not raise safety concerns when used in accordance with applicable regulations. No ADI (Acceptable Daily Intake) value has been established, as no toxicological concerns have been identified.
Individuals with a starch sensitivity or a known allergy to the source plant (e.g., wheat allergy) should take note of the botanical origin of the starch used, as E1405 can be derived from various plant sources. Gluten-free variants are available when the starch is sourced from gluten-free raw materials such as maize or potato.
Labelling and Regulation
In the European Union, E1405 is authorised under Regulation (EC) No 1333/2008 on food additives. On food ingredient lists, it is declared either as E1405 or as modified starch. Its use is subject to specific quantity limits depending on the food category, with many applications governed by the quantum satis principle – meaning it may be used at the minimum level necessary to achieve the intended technological effect.
References
- European Food Safety Authority (EFSA): Re-evaluation of modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452) 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.
- BeMiller, J. N.: Starch: Chemistry and Technology. Academic Press, 3rd edition, 2009.
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