What is E1450?

Complete guide to understanding starch sodium octenyl succinate in your food

The Quick Answer

E1450 is starch sodium octenyl succinate, a modified starch used as a thickener, stabilizer, and emulsifier.

It’s used in food to improve texture, prevent separation, and extend shelf life.

It’s one of the most widely consumed food additives in the EU—appearing in over 91% of diets in large French studies.

What Exactly Is It?

E1450 is made from food starch treated with octenyl-succinic anhydride.

The name comes from its chemistry: regular starch is chemically linked (esterified) to a compound called octenyl-succinic anhydride—which combines succinic acid (also called dicarboxylic acid) with an 8-carbon chain (octanol).

In technical terms, the starch molecule is modified by attaching hydrophobic (water-repelling) octenyl succinate groups to its surface.

This chemical modification gives the starch dramatically different properties than native starch—it becomes an excellent emulsifier and stabilizer.

E1450 appears as a white or cream-colored powder, and further processing can convert it into pre-gelatinized flakes or granules.

Where You’ll Find It

E1450 appears in countless everyday foods:

• Sauces and salad dressings (especially low-fat versions)
• Mayonnaise and spreads
• Soups and creamed soups
• Yogurt and dairy drinks
• Bread and baked goods
• Ice cream and desserts
• Beverages and juices
• Cheese and cheese products
• Gluten-free products
• Frozen meals
• Confectionery and candies

Studies show that modified starches like E1450 are among the most widely consumed additives in Europe.

Most people eat products containing E1450 multiple times per week.

Why Do Food Companies Use It?

E1450 does several important jobs in food manufacturing:

Emulsifies fats and oils: In sauces, mayonnaise, and salad dressings, it helps blend oil and water, which normally don’t mix. This creates a smooth, stable texture instead of separation.

Thickens without added fat: In low-fat products, E1450 replaces some fat content while maintaining creamy texture and mouthfeel.

Stabilizes textures: In yogurt, dairy drinks, and desserts, it prevents ingredients from settling or separating during storage.

Works in extreme conditions: Unlike regular starch, E1450 stays stable at high temperatures (in pasteurization and cooking), at freezing temperatures, and in acidic or alkaline environments.

Extends shelf life: By preventing texture degradation and separation, it keeps food fresh longer on supermarket shelves.

Without E1450, many low-fat and convenient foods would separate, become grainy, or need artificial fats.

Is It Safe?

E1450 is considered safe by regulatory bodies worldwide.

The FDA approves it as GRAS (Generally Recognized As Safe), the European Food Safety Authority (EFSA) permits its use, and the World Health Organization’s JECFA expert committee has evaluated it extensively.

Unlike some additives, E1450 has an ADI of “not specified”—the highest safety classification. This means experts concluded it presents no safety concern, even at high consumption levels.

The EFSA estimated that typical consumers ingest approximately 3 g/kg body weight per day from all modified starches combined, including E1450, which is well below any safety threshold.

In infant formula, JECFA approved use levels up to 20 g/L, demonstrating confidence in safety even for the most vulnerable population.

Key safety factors:

• E1450 is not absorbed intact by the gut—it’s broken down by intestinal enzymes into smaller molecules.
• The breakdown products are then fermented by normal gut bacteria.
• The octenyl succinate component is metabolized to common compounds or excreted unchanged.
• There is no bioaccumulation—it doesn’t build up in body tissues over time.

Natural vs Synthetic Version

E1450 is always modified/synthetic—there is no natural version that occurs in nature.

However, it starts from a natural source: starch from crops like wheat, corn, potatoes, or tapioca.

The starch is then chemically treated in a laboratory to attach the octenyl succinate groups.

This modification is what gives E1450 its unique properties—native starch cannot do what E1450 does.

Important note: The crop-based starch may be genetically modified without requiring label disclosure, as is standard for food starches.

Natural Alternatives

Want to avoid E1450?

Food companies sometimes use:

• Native starches (E1400, E1401, E1402): Unmodified or minimally modified starches (work less effectively)
• Gum arabic (E414): Natural plant gum, good emulsifier
• Xanthan gum (E415): Microbial polysaccharide, excellent stabilizer
• Locust bean gum (E410): Plant-based natural gum
• Lecithin (E322): Natural or semi-natural emulsifier
• Higher fat content: More expensive, but natural way to achieve creaminess

These alternatives work but are significantly more expensive and sometimes less effective.

So E1450 remains the industry standard for cost and performance reasons.

The Bottom Line

E1450 is a chemically modified starch used to thicken, stabilize, and emulsify processed foods.

It’s ubiquitous in modern food production—appearing in most low-fat, convenient, and shelf-stable products.

Regulatory agencies worldwide have approved it for safety, and actual human exposure is well below any concerning levels.

It breaks down completely in your digestive system and doesn’t accumulate in the body.

However, like all starchy foods, products containing E1450 can affect blood sugar levels—so people with metabolic concerns may want to limit consumption.

You have the right to know what’s in your food and to make informed choices about processed foods versus whole foods.