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E1420 – Hydroxypropyl Starch: Uses & Safety

E1420 (hydroxypropyl starch) is a chemically modified food additive used as a thickener and stabiliser in many processed food products.

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Things worth knowing about "E1420"

E1420 (hydroxypropyl starch) is a chemically modified food additive used as a thickener and stabiliser in many processed food products.

What is E1420?

E1420, commonly known as hydroxypropyl starch, is a modified starch additive produced by the chemical reaction of native starch with propylene oxide. This modification gives the starch improved technological properties, including greater resistance to heat, acids, and freeze-thaw cycles, as well as a more consistent texture in food applications. E1420 is approved as a food additive in the European Union and is widely used in the global food industry.

Production and Chemical Properties

Hydroxypropyl starch is derived from natural starch sources such as corn, potato, wheat, or tapioca. During the manufacturing process, hydroxypropyl groups are chemically attached to the starch molecules. This prevents retrogradation (the tendency of starch to clump or firm up upon cooling) and makes the starch more resilient under extreme processing conditions.

Source materials: Corn, potato, wheat, or tapioca starch
Chemical process: Etherification with propylene oxide
Key properties: Heat stability, acid resistance, freeze-thaw stability

Use in Food Products

E1420 is used in a wide range of processed foods as a thickener, gelling agent, and stabiliser. Typical areas of application include:

Sauces and dressings
Soups and ready meals
Baked goods and desserts
Dairy products and puddings
Frozen foods
Snacks and crackers

In these products, E1420 ensures a consistent texture, prevents ingredient separation, and improves the overall mouthfeel and appearance of the final product.

Safety and Health Assessment

The European Food Safety Authority (EFSA) and other international food safety bodies have classified E1420 as safe for consumption. The acceptable daily intake (ADI) is designated as not specified, meaning that at normal levels of use in food, no health risk is expected.

E1420 is processed in the body similarly to non-digestible starch and is largely not absorbed.
No relevant allergenic properties are known.
Individuals with gluten intolerance or coeliac disease should note that wheat-based E1420 may contain trace amounts of gluten.

Labelling and Regulation

Under EU food additive regulation (EC) No 1333/2008, E1420 must be listed in the ingredients of food products either by its E-number designation E1420 or by its functional name hydroxypropyl starch. Its use is restricted to specific food categories and subject to maximum permitted levels.

Comparison with Other Modified Starches

Compared to native starch, E1420 offers significantly improved processing performance. There are various modified starches (E1400 to E1451) that differ in their type of chemical modification and resulting properties. E1420 belongs to the group of etherified starches and is particularly valued for its freeze-thaw stability, making it especially useful in frozen and chilled food products.

References

European Food Safety Authority (EFSA): Scientific Opinion on the re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives. EFSA Journal, 2017.
European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 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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