What is E1420?

Complete guide to understanding E1420 (Acetylated Starch) – the water-stable modified starch thickener

The Quick Answer

E1420 is acetylated starch (also called starch acetate)—a modified starch produced by treating native starch with acetic anhydride or vinyl acetate to introduce acetyl ester groups onto starch molecules, dramatically improving water-binding capacity, thermal stability, and freeze-thaw resistance. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes chemical acetylation, making it a semi-synthetic or processed ingredient. E1420 functions as a thickener, stabilizer, emulsifier, binder, and texture enhancer in food production, with superior hydrophobic character and water-holding properties compared to native starch.

E1420 is approved globally as a safe food additive by JECFA, EFSA, FDA, and other regulatory authorities. The EFSA’s comprehensive 2017 re-evaluation of 12 modified starches (including E1420) confirmed safety with no need for a numerical ADI. E1420 is one of the most widely used acetylated starches in the food industry, found in thousands of products where improved water-binding, thermal stability, and freeze-thaw tolerance are important (instant noodles, frozen foods, sauces, dairy products, baked goods, meat products). E1420 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact.

E1420 is part of the modified starch family (E1400-E1452), which represents some of the most extensively used food additives globally. E1420 is particularly valuable for instant foods and products requiring superior water-binding without cross-linking.

What Exactly Is It?

E1420 is produced by treating native starch with acetic anhydride or vinyl acetate under controlled conditions, which esterifies acetyl groups onto the hydroxyl groups of starch molecules, introducing hydrophobic character and dramatically improving water-binding capacity. Unlike starches modified through cross-linking (E1412, E1411) or phosphate substitution (E1410), E1420 achieves improved functionality through acetylation alone—the introduction of acetyl ester groups that provide water-resistance and hydrophobic properties.

Think of acetylated starch as “water-resistant starch”—the acetyl groups are hydrophobic (water-repelling) and introduce a protective character to the starch molecules. This prevents starch molecules from absorbing excess water or losing water under stress conditions. The result is a starch with exceptional water-binding (paradoxically), superior thermal stability, and excellent freeze-thaw properties. Acetylation is one of the gentlest modifications—it doesn’t create cross-links or break molecules, just adds protective groups.

Key characteristic: E1420’s most valuable property is superior water-binding combined with low-temperature solubility and clarity without cross-linking. This makes E1420 ideal for instant noodles, frozen foods, and clear sauces where thickening with minimal cooking is needed and gel clarity matters.

Chemical identity:

• Primary component: Glucose polymers with acetyl ester groups covalently bonded to hydroxyl groups
• Acetyl group content: 0.5-2.5% (acetyl substitution degree); varies with production degree
• Hydrophobic character: Acetyl groups provide hydrophobic regions; reduce water absorption relative to native starch
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch)
• Solubility: Water-dispersible at low temperatures (unlike native starch requiring cooking)
• Viscosity: Good thickening; viscosity varies with degree of substitution
• Gel characteristics: Forms clear, transparent pastes; weak-gelling depending on substitution degree
• Gelatinization temperature: Lower than native starch; swells at lower temperatures
• Color: White to off-white; improved clarity vs. native starch

How it’s made:

E1420 is produced from native starch through controlled acetylation:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water or slurry
• Acetylating agent: Acetic anhydride ((CH₃CO)₂O) or vinyl acetate (CH₃COOCH=CH₂)
• Acetylation process: Acetylating agent reacted with starch under controlled conditions (temperature, pH, duration, catalyst)
• Mechanism: Acetyl groups from the acetylating agent form covalent ester bonds with hydroxyl groups on glucose units
• Temperature control: Typically conducted at moderate temperatures (below gelatinization point) to maintain starch granule integrity
• Catalyst: Often sodium hydroxide or similar base used to catalyze reaction
• Degree of substitution control: Acetylation extent carefully controlled by varying acetylating agent concentration, temperature, and time
• Two methods: Acetylation with acetic anhydride (ADA method) or vinyl acetate (VA method); both produce similar functional properties
• Excess acetylating agent removal: Unreacted acetylating agent removed or neutralized
• Washing and drying: Product washed to remove excess chemicals, then dried
• Purity specification: EU and international standards regulate acetyl content (typically 0.5-2.5%)

Where You’ll Find It

E1420 appears in foods requiring superior water-binding, thermal stability, and freeze-thaw tolerance:

Primary Food Applications:

• Instant noodles (PRIMARY USE) – provides texture without excessive cooking; excellent water absorption and release properties
• Frozen foods and desserts (PRIMARY USE) – prevents texture degradation during freeze-thaw cycles; maintains creamy consistency
• Sauces and gravies – thickener with improved thermal and freeze-thaw stability
• Soups and broths – thickener maintaining consistency through storage and reheating
• Dairy products (COMMON USE) – yogurt, puddings, custards, ice cream; stabilizer and thickener
• Baked goods and pastries – moisture retention; texture enhancement
• Meat products – sausages, ham, fish balls; binder and water-holding capacity
• Confectionery and fillings – texture control in jellies, jam, candy fillings
• Powdered mix drinks – instant dispersibility; provides texture in reconstituted beverages
• Canned and preserved foods – stabilizer surviving thermal processing
• Salad dressings and mayonnaise – emulsion stabilizer with water-binding properties
• Instant puddings and desserts – rapid gelling without cooking

Regulatory scope (widely approved): JECFA—Approved as INS 1420; listed in Codex GSFA Table 3; permitted per GMP across numerous food categories including baby foods. EU—E1420 approved under Commission Regulation 231/2012; permitted in foods generally without maximum amount; approved even for infant formula/weaning foods. FDA—Approved as food additive. Approved globally in virtually all countries.

Market prevalence: E1420 is one of the most widely used acetylated starches globally. The combination of improved water-binding and instant solubility makes it standard in instant noodles, frozen foods, and convenience products, particularly in Asian markets.

Why Do Food Companies Use It?

E1420’s unique advantage is superior water-binding and thermal stability through acetylation alone—without cross-linking—enabling instant foods with rapid hydration and excellent freeze-thaw properties.

Food manufacturers use acetylated starch for:

• Water-binding: Superior moisture retention; prevents weeping and water separation
• Low-temperature solubility: Disperses and thickens at room temperature or with minimal heating
• Instant food capability: Enables instant noodles, instant puddings, instant soups; rapid hydration and gel formation
• Thermal stability: Maintains viscosity and texture through heating, cooling, reheating
• Freeze-thaw stability: Exceptional resistance to texture degradation during freeze-thaw cycles
• Clarity: Forms clear, transparent pastes and sauces; improved visual appeal
• Reduced gelatinization temperature: Swells and thickens at lower temperatures than native starch
• Shear resistance: Maintains texture through stirring, pumping, mixing
• Retrogradation resistance: Prevents starch crystallization and aging during storage
• Emulsion stabilization: Prevents oil-water separation in dressings and mayonnaise
• Reduced cooking time: Minimal heat treatment needed; saves energy and processing time
• Cost efficiency: Economical way to achieve improved properties vs. native starch alone
• Regulatory approval: Universally approved including for infant foods; no restrictions on use levels

Key advantage: E1420 enables production of instant foods and frozen foods with perfect texture—something native starch cannot do at practical cooking times and temperatures. The acetylation provides both instant hydration capability and superior freeze-thaw protection simultaneously.

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1420; ADI “not specified” (highest confidence)
• EU: Approved as E1420 under Commission Regulation 231/2012; EFSA comprehensively re-evaluated in 2017; permitted in foods generally without maximum amount; approved for infant formula and weaning foods
• FDA (USA): Approved as food additive; classified as GRAS (Generally Recognized As Safe)
• Codex Alimentarius: Listed as INS 1420 in GSFA Table 3; permitted per GMP
• Global approval: Approved in virtually all countries

Safety profile (EFSA 2017 assessment):

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Extensive short- and long-term toxicity studies show no harm
• No carcinogenicity: No cancer-causing potential
• No genotoxicity: No evidence of genetic damage
• No reproductive/developmental effects: Safe for pregnant women, children, infants; approved for baby foods
• Metabolic fate: Not absorbed intact; significantly hydrolyzed by intestinal enzymes (amylase); glucose absorbed; remaining material fermented by gut microbiota
• Acetyl group metabolism: Acetyl groups released during digestion; acetyl and acetic acid are normal metabolic products
• No bioaccumulation: Fully metabolized and completely eliminated
• ADI status: “Not specified” (EFSA 2017)—highest regulatory confidence
• Human tolerance: Modified starches well-tolerated; toxicity studies show excellent safety margin
• Infant food safety: Approved for use in infant formula and weaning foods—highest safety level
• No allergen potential: Not an allergen; suitable for all populations (though may contain trace gluten if wheat-derived)
• Long safety history: Used for decades without documented safety issues
• EFSA conclusion: “There is no need for a numerical ADI”

Important nutritional note:

• High glycemic index: E1420 has glycemic index (~70-80) similar to native starch
• Metabolically similar to starch: Although acetylated, nutritional behavior is starch-like after digestion
• Calorie content: Provides 4 kcal/gram, same as native starch and sugar
• Blood glucose impact: Raises blood glucose similarly to refined carbohydrates
• Acetyl group presence: Does not reduce glycemic impact vs. non-acetylated starches
• Not prebiotic: Unlike soluble fibers, does not selectively promote beneficial bacteria growth

Comparison: Acetylated vs Other Starches

The Bottom Line

E1420 (acetylated starch) is a safe, widely-approved modified starch that provides superior water-binding capacity and thermal stability through acetylation alone, without cross-linking, making it essential for instant foods, frozen foods, and products requiring excellent water retention and freeze-thaw stability. The EFSA’s 2017 comprehensive re-evaluation confirmed safety with no need for a numerical ADI limit. E1420’s approval for infant foods represents the highest confidence in safety.

Key facts: E1420 is safe at all practical food use levels. ADI “not specified” (EFSA 2017) indicating highest regulatory confidence. Approved globally in all major jurisdictions, including for infant foods. Comprehensively evaluated by EFSA in 2017 along with 11 other modified starches; all concluded safe. Not absorbed intact; hydrolyzed and fermented; completely eliminated. No bioaccumulation.

Primary function: E1420’s main value is providing superior water-binding and thermal stability through acetylation alone—enabling instant foods with rapid hydration and excellent freeze-thaw properties without cross-linking-related gel rigidity.

For consumers: E1420 is safe to consume. Products containing acetylated starch are not health risks. E1420 is approved for infant formula and weaning foods—the highest safety standard. Nutritionally E1420 behaves like starch (not reduced-calorie, high glycemic impact), so it’s not suitable for low-sugar or low-GI diets. But it’s a well-established, thoroughly safety-evaluated stabilizer and thickener with exceptional regulatory confidence reflected in the 2017 EFSA determination of “no ADI needed” and approval for infant foods.

Important distinction: E1420 (acetylation alone) differs from E1414 (acetylation + cross-linking) and E1412 (cross-linking alone). E1420 provides water-binding without the gel rigidity of cross-linked starches, making it ideal for applications needing rapid hydration and gentle texture.

Bottom recommendation: E1420 is one of the safest and most thoroughly evaluated food additives. The 2017 EFSA re-evaluation of 12 modified starches is among the most rigorous food additive evaluations. E1420’s approval for infant foods represents the highest confidence in safety. No precautions necessary. Consume freely. Particularly suitable for those using instant foods, frozen foods, or products requiring superior water retention and freeze-thaw stability. Safe for infants and children (approved for baby foods).