What is E1404?

Complete guide to understanding E1404 (Oxidized Starch) – the modified starch with superior gel clarity

The Quick Answer

E1404 is oxidized starch—a modified starch produced by treating native starch with oxidizing agents (typically sodium hypochlorite, chlorine, or hydrogen peroxide) to break down the starch molecules and introduce carboxyl and carbonyl functional groups. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes chemical modification, making it a semi-synthetic or processed ingredient. E1404 functions as a thickener, stabilizer, emulsifier, binder, and gelling agent in food production, with superior gel clarity and resistance to syneresis (water separation) compared to native starch.

E1404 is approved globally as a safe food additive by the FDA, EFSA, JECFA, and other regulatory authorities. The EFSA’s comprehensive 2017 re-evaluation confirmed that E1404 and 11 other modified starches are safe with no need for a numerical ADI. E1404 is one of the most widely used modified starches in the food industry, found in thousands of products where clear gels or transparent sauces are desired (jellies, puddings, sauces, gravies, mayonnaise). E1404 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact.

E1404 is part of the modified starch family (E1400-E1452), which represents some of the most extensively used food additives globally.

What Exactly Is It?

E1404 is produced by suspending native starch in water and treating it with oxidizing agents (typically sodium hypochlorite or chlorine gas) under controlled conditions, which break glycosidic bonds and introduce oxygen-containing functional groups (carboxyl and carbonyl), fundamentally altering starch structure and functionality. The oxidation process creates shorter polymer chains with polar functional groups, dramatically changing how the starch behaves in food applications.

Think of oxidized starch as “functionally modified starch” that breaks down native starch molecules and adds chemical groups that change water interaction and gel-formation properties. The result is a starch with superior gel clarity (forming transparent rather than opaque gels), lower viscosity, and exceptional resistance to water separation (syneresis)—making jellies, puddings, and similar products remain glossy and appealing after freeze-thaw cycles.

Key characteristic: E1404’s most valuable property is the ability to form transparent, clear gels at low viscosity—something native starch cannot do. This single property makes E1404 essential for jellies, gummies, and clear sauces where opacity would be undesirable. The oxidation introduces carboxyl groups that increase water-holding capacity and prevent syneresis.

Chemical identity:

• Primary component: Glucose polymers with reduced chain length and oxidized surface
• Functional group addition: Carboxyl groups (COOH) and carbonyl groups (C=O) introduced through oxidation
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch, but some bonds broken)
• Chain length: Shorter than native starch due to oxidation breaking glycosidic bonds
• Oxidizing agents: Typically sodium hypochlorite (NaOCl) or chlorine (Cl₂); other approved oxidants used per GMP
• Solubility: Water-dispersible or partially soluble, depending on oxidation degree
• Viscosity: Lower than native starch; particularly effective at low viscosity at high solids
• Gel clarity: Forms transparent or near-transparent gels; gelatine-like properties
• Color: White to off-white; improved whiteness vs. native starch

How it’s made:

E1404 is produced from native starch through controlled oxidation:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water
• Oxidizing agent: Sodium hypochlorite (NaOCl), chlorine gas (Cl₂), hydrogen peroxide (H₂O₂), or other approved oxidant
• Oxidation process: Oxidizing agent added under controlled temperature (typically below gelatinization temperature)
• Mechanism: Oxidation breaks some α-(1→4) and α-(1→6) glycosidic bonds; introduces carboxyl and carbonyl functional groups
• Duration and intensity: Oxidation time and oxidant concentration carefully controlled; degree of oxidation affects final properties
• Neutralization: After sufficient oxidation, excess oxidant neutralized (typically with reducing agents or base)
• Washing and drying: Product washed to remove residual chemicals, then dried to obtain final powder
• Optional treatments: May undergo additional acid, alkali, or enzyme treatments per GMP
• Purity specification: EU and international standards require ≥97% starch content with limits on residual oxidant

Where You’ll Find It

E1404 appears extensively in foods where clear gels or transparent sauces are desired:

Primary Food Applications:

• Jellies and gel products (PRIMARY USE) – fruit jellies, aspic, savory jellies, soft gummies; E1404 creates transparent gels
• Puddings and desserts (PRIMARY USE) – rice puddings, tapioca puddings, crème brûlée; clear/transparent gels
• Sauces and gravies – salad sauces, vegetable sauces, meat sauces; transparent appearance with low viscosity
• Mayonnaise and dressings (COMMON USE) – emulsion stabilizer; prevents water separation; maintains freshly-stirred appearance
• Dairy products – yogurt, puddings, desserts; stabilizer and thickener
• Confectionery (COMMON USE) – candy fillings, gummies, soft sweets; gelling agent
• Frozen desserts – ice cream, sorbet, frozen puddings; prevents syneresis during freeze-thaw
• Soups and broths – thickener; maintains appearance
• Canned foods – vegetables in sauce; prevents water separation
• Beverages and drinks – thickened drinks providing body and texture
• Baby food – approved for use in foods for infants; thickener and stabilizer

Regulatory scope (widely approved): EU Authorization—E1404 approved at “quantum satis” (unlimited, as much as technically needed) across numerous food categories. FDA—Approved as direct food additive. JECFA/Codex—Approved under INS 1404. Approved in virtually all countries globally.

Market prevalence: E1404 is one of the most widely used modified starches. The ability to produce clear, appealing jellies and gels makes it standard in confectionery and dessert industries globally.

Why Do Food Companies Use It?

E1404’s primary advantage is forming transparent, clear gels at low viscosity—impossible to achieve with native starch—combined with exceptional syneresis resistance.

Food manufacturers use oxidized starch for:

• Transparent gel formation: Creates clear, crystalline-like gels; gelatine-like appearance
• Low viscosity thickening: Effective thickening at high concentrations while maintaining fluidity
• Syneresis prevention: Prevents water separation (weeping) in jellies, gummies, puddings; maintains glossy appearance
• Emulsion stabilization: Prevents separation in mayonnaise, dressings; maintains freshly-made appearance
• Premium positioning: Clear, transparent gels perceived as more premium by consumers vs. opaque gels
• Freeze-thaw stability: Resists texture degradation during freeze-thaw cycles
• Acid stability: Maintains viscosity and texture across pH ranges
• Gel texture control: Creates desired gel firmness and bite
• Water-binding: Retains moisture; extends shelf life
• Cost efficiency: Economical way to achieve gel clarity impossible with native starch alone
• Regulatory approval: Universally approved; no restrictions on use levels

Key advantage: E1404 enables creation of visually premium transparent gels and sauces—a functionality impossible with native starch. This is why E1404 is the standard choice in premium confectionery and dessert applications.

Is It Safe?

Regulatory approval status:

• FDA (USA): Approved as direct food additive; approved for oxidation with chlorine or sodium hypochlorite
• EU: Approved as E1404; EFSA comprehensively re-evaluated in 2017 (E1404 among 12 starches evaluated)
• JECFA (WHO/FAO): Evaluated and approved (1987); ADI “not specified”
• EFSA 2017 re-evaluation: Evaluated E1404 along with E1410, E1412, E1413, E1414, E1420, E1422, E1440, E1442, E1450, E1451, E1452; concluded all are safe
• Global approval: Approved in virtually all countries; one of the oldest approved modified starches

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; adequate carcinogenicity data reviewed
• No genotoxicity: No evidence of genetic damage
• No reproductive/developmental effects: Safe for pregnant women, children, all populations; adequate reproductive toxicity data
• Metabolic fate: Not absorbed intact; significantly hydrolyzed by intestinal enzymes (amylase, maltase); glucose absorbed; fermented by gut microbiota
• No bioaccumulation: Metabolized to glucose; completely eliminated
• ADI status: “Not specified” by both JECFA (1987) and EFSA (2017)—highest regulatory confidence; no numerical limit needed
• Human tolerance: Well-tolerated in human studies; single doses up to 25,000 mg tolerated without adverse effects
• Exposure assessment: EFSA evaluated combined exposure to E1404-E1451 at 95th percentile: up to 3,053 mg/kg bw per day; no safety concern
• No allergen potential: Not an allergen; suitable for all populations (though may contain trace gluten if wheat-derived; labeled appropriately)
• 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: E1404 has glycemic index (~70-80) similar to native starch
• Metabolically similar to starch: Although chemically modified, nutritional behavior is starch-like after digestive hydrolysis
• Calorie content: Provides 4 kcal/gram, same as native starch and sugar
• Blood glucose impact: Raises blood glucose similarly to refined carbohydrates (after hydrolysis to glucose)
• Not prebiotic: Unlike soluble fibers, does not selectively promote beneficial bacteria growth

Comparison: E1404 vs Other Modified Starches

The Bottom Line

E1404 (oxidized starch) is a safe, widely-approved modified starch that is essential for creating transparent, clear gels and stable emulsions impossible to achieve with native starch. The EFSA’s 2017 comprehensive re-evaluation confirmed safety with no need for a numerical ADI limit.

Key facts: E1404 is safe at all practical food use levels. ADI “not specified” (EFSA 2017) indicating highest regulatory confidence. Approved globally in virtually all countries. Comprehensively evaluated by EFSA in 2017 along with 11 other modified starches; all concluded safe. Metabolized to glucose; not absorbed intact. No bioaccumulation.

Primary function: E1404’s main value is producing transparent, clear gels with low viscosity—a functionality unique to oxidized starch. This property makes E1404 standard in premium jellies, gummies, aspics, and clear-gel puddings.

For consumers: E1404 is safe to consume. Products containing oxidized starch are not health risks. Nutritionally E1404 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 thickener and gelling agent with exceptional regulatory confidence reflected in the 2017 EFSA determination of “no ADI needed.”

Important distinction: E1404 is fundamentally different from native starch in functionality. While nutritionally similar after digestion, the oxidation process creates gel-formation properties impossible with native starch. This functional advantage is why E1404 is preferred for premium gel applications.

Bottom recommendation: E1404 is one of the safest and most thoroughly evaluated food additives. The 2017 EFSA re-evaluation representing comprehensive safety assessment of 12 modified starches is among the most rigorous food additive evaluations conducted. No precautions necessary. Consume freely. Not suitable for those restricting sugar/carbohydrates or managing blood glucose, but safe for general population.