What is E1403?

Complete guide to understanding E1403 (Bleached Starch) – the whitened modified starch thickener

The Quick Answer

E1403 is bleached starch—a modified starch produced by treating native starch with bleaching agents (hydrogen peroxide, peracetic acid, sodium hypochlorite, sodium chlorite, sulfur dioxide, or other approved bleaching agents) to remove color impurities and create a white or nearly white powder. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes chemical treatment, making it a semi-synthetic or processed ingredient. E1403 functions as a thickener, stabilizer, emulsifier, and binder in food production, with the primary functional difference from non-bleached starch being purely aesthetic—providing cleaner, whiter appearance without affecting functional properties.

E1403 is approved globally as a safe food additive by the FDA, EFSA, JECFA, and other regulatory authorities. It is one of the widely used starch products in the food industry, found in thousands of products where clean white appearance is important (jellies, sauces, puddings, ice cream, confectionery). E1403 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact. The bleaching treatment itself does not significantly alter starch functionality—the change is essentially cosmetic, though it can improve product appearance significantly.

E1403 is part of the modified starch family (E1400-E1452), which represents some of the most widely used food additives globally.

What Exactly Is It?

E1403 is produced by treating native starch with approved bleaching agents—typically hydrogen peroxide, peracetic acid, sodium hypochlorite, sodium chlorite, sulfur dioxide, or other permitted oxidizing agents—under controlled conditions to remove color-causing impurities and create a white or nearly white powder. The bleaching process may partially oxidize or degrade the starch slightly, but the primary change is cosmetic (color removal). The starch may additionally undergo acid, alkali, or enzyme treatments under good manufacturing practices.

Think of bleached starch as “cosmetically enhanced starch”—the same thickening, stabilizing, and binding functionality as native starch, but with improved whiteness for better visual appeal in finished products. The bleaching removes color impurities that would otherwise create a slightly off-white or grayish tint, which is undesirable in clear or white products like jellies, puddings, or sauces.

Key characteristic: E1403’s functional properties are essentially identical to native starch. The bleaching treatment is purely cosmetic—improving appearance without significantly altering food functionality. This distinguishes E1403 from other modified starches (E1401, E1402, E1404, etc.) which undergo chemical modifications that fundamentally change functional properties.

Chemical identity:

• Primary component: Glucose polymers (starch); structure similar to native starch
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch)
• Bleaching mechanism: Oxidative bleaching removes color-causing impurities; may slightly oxidize outer starch surfaces
• Color: White or nearly white; residual color removed compared to natural starch (which has cream/beige tone)
• Residual bleaching agents: Either removed or reduced to unavoidable trace levels per GMP
• Additional treatments: May undergo acid, alkali, or enzyme treatments alongside bleaching

How it’s made:

E1403 is produced from native starch through bleaching and optional additional treatments:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca)
• Bleaching agents permitted (EU/Codex): Hydrogen peroxide (H₂O₂), peracetic acid (CH₃CO₃H), sodium hypochlorite (NaOCl), sodium chlorite (NaClO₂), sulfur dioxide (SO₂) or alternative sulfites, potassium permanganate (KMnO₄), ammonium persulfate ((NH₄)₂S₂O₈)
• Bleaching process: Native starch treated with selected bleaching agent under controlled conditions to remove color impurities
• Optional additional treatments: Starch may be further treated with acid (acid-modified), alkali (alkaline-modified), or enzymes per GMP
• Washing and purification: Residual bleaching agents removed or reduced to minimal unavoidable levels through washing
• Drying: Product dried to obtain final bleached starch powder
• Purity specification: EU and international standards require ≥97% starch content with specified limits on residual bleaching agent and other impurities

Where You’ll Find It

E1403 appears in foods where thickening and/or stabilization are needed AND where clean white appearance is important for product aesthetics:

Primary Food Applications:

• Jellies and gel products (PRIMARY USE) – fruit jellies, aspic jellies, savory jellies; bleached starch improves gel clarity and appearance
• Sauces and gravies (COMMON USE) – white sauces, hollandaise, béchamel; bleached starch maintains white color
• Puddings and desserts (COMMON USE) – rice puddings, tapioca puddings, custards; clean white appearance
• Ice cream and frozen desserts – stabilizer; white/light color maintenance
• Dairy products – yogurt, creams, dairy-based desserts; thickener and stabilizer
• Confectionery – candies, fillings; texture and appearance maintenance
• Soups and broths – thickener; maintains pale appearance
• Canned vegetables and preserved foods – stabilizer; maintains appearance during processing
• Baked goods – cakes, pastries, batters; texture and appearance
• Salad dressings and mayonnaise – emulsifier and thickener; maintains white/pale color
• Processed and prepared foods – general thickener and stabilizer in convenience foods

Regulatory scope (widely approved): EU Authorization—E1403 approved at “quantum satis” (unlimited, as much as technically needed) across multiple food categories. FDA—Approved as direct food additive. JECFA/Codex—Approved under INS 1403. Approved in virtually all countries globally.

Market prevalence: E1403 is widely used wherever clean white appearance is important in starch-thickened products. Very common in commercial food manufacturing.

Why Do Food Companies Use It?

E1403’s primary purpose is providing clean white appearance for products where thickening/stabilization are needed and aesthetic appearance is important.

Food manufacturers use bleached starch for:

• White/pale appearance: Creates clean white color attractive to consumers; improves visual appeal
• Thickening: Standard starch thickening functionality (same as native starch)
• Stabilization: Maintains product texture and consistency
• Emulsification: Helps stabilize oil-water mixtures
• Water-binding: Retains moisture; extends shelf life
• Binding agent: Holds ingredients together
• Product consistency: Creates desired mouthfeel and texture
• Cost efficiency: Economical ingredient; minimal cost difference vs. non-bleached starch
• Regulatory approval: Universally approved; no restrictions on use levels
• Consumer perception: White sauces and jellies created with bleached starch appear more appealing and “cleaner”

Key advantage: E1403 enables creation of visually appealing white-colored starch products without relying on other colorants or additives.

Is It Safe?

Regulatory approval status:

• FDA (USA): Approved as direct food additive
• EU: Approved as E1403; EFSA confirmed safe through various evaluations
• JECFA (WHO/FAO): Evaluated and approved; no ADI determined (highest level of confidence)
• Codex Alimentarius: Listed as INS 1403 with GMP specifications
• Global approval: Approved in virtually all countries; widely used internationally

Safety profile:

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Extensive 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, all populations
• Metabolically similar to starch: Hydrolyzed to glucose in small intestine like native starch
• Completely absorbed: Substantially hydrolyzed and absorbed
• No bioaccumulation: Metabolized and eliminated; does not accumulate
• ADI status: No ADI determined by JECFA—regulatory judgment that no numerical limit needed
• Residual bleaching agents: Reduced to technically unavoidable minimal levels; safety margin preserved
• 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 many decades without documented safety issues

Important nutritional note:

• High glycemic index: E1403 has glycemic index (~70-80) similar to native starch
• Metabolically similar to starch: Bleaching does not significantly change nutritional behavior
• Calorie content: Provides 4 kcal/gram, same as native starch and sugar
• Blood glucose impact: Raises blood glucose similarly to native starch or refined carbohydrates
• Not prebiotic: Unlike soluble fibers, does not promote beneficial bacteria growth

Comparison: E1403 vs Starch Types

The Bottom Line

E1403 (bleached starch) is a safe, widely-approved starch product that is functionally identical to native starch but with improved whiteness for aesthetic appeal in finished products. It has been safely used in foods for many decades with no documented safety concerns.

Key facts: E1403 is safe at all practical food use levels. No ADI determined by JECFA (highest regulatory confidence). Approved globally in virtually all countries. Functionally identical to native starch (cosmetic modification only, not functional modification). Completely absorbed and metabolized. Safe for all populations.

Primary function: E1403’s main value is aesthetic—creating clean white appearance in starch-thickened products where visual appeal is important. Functionally it behaves identically to non-bleached starch.

For consumers: E1403 is safe to consume. Products containing bleached starch are not health risks. Nutritionally E1403 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 traditional, well-established thickener with excellent safety record. The bleaching agents used are either removed or reduced to minimal unavoidable trace levels.

Important distinction: E1403 is fundamentally different from other modified starches (E1401, E1402, E1404, etc.). While those undergo chemical treatments that fundamentally change functionality, E1403’s modification is purely cosmetic—improving appearance without changing functional properties.

Bottom recommendation: E1403 is one of the safest food additives. No precautions necessary. Consume freely. Not suitable for those restricting sugar/carbohydrates or managing blood glucose, but safe for general population.