What is E1400?

Complete guide to understanding E1400 (Dextrins / Maltodextrin) – the starch-derived thickener and bulking agent

The Quick Answer

E1400 is dextrin (also called maltodextrin)—a carbohydrate polymer produced by partial breakdown of starch through heating or enzymatic digestion. It is a white to light tan powder that is readily soluble in water and functions as a thickener, bulking agent, stabilizer, and emulsifier in food production. E1400 is derived entirely from natural starch sources (corn, potato, wheat, tapioca) but is processed through chemical or enzymatic means, making it a semi-synthetic or processed ingredient rather than a naturally-occurring one.

E1400 is approved globally as a safe food additive by the FDA, EFSA, JECFA, and other regulatory authorities. It is one of the most widely used food thickeners, found in thousands of products. E1400 has approximately the same nutritional profile as starch (providing 4 calories per gram) and similar blood sugar impact. At very high intakes (exceeding 90+ grams per day), E1400 may have a mild laxative effect, but this is uncommon from normal food consumption.

E1400 is one of the oldest processed food additives, with the technology for dextrin production dating back to the 1800s and widespread food use for over 100 years.

What Exactly Is It?

E1400 is a starch-derived carbohydrate produced by selectively breaking down the long polymer chains of native starch into shorter chains through heating, acid treatment, or enzymatic digestion. It is not extracted from nature but rather produced through controlled chemical/enzymatic processing. However, it is made entirely from natural starch sources.

Think of dextrin as “partially broken-down starch.” Native starch consists of long chains of glucose molecules linked together (amylose and amylopectin). When these long chains are broken into shorter fragments through hydrolysis, the result is dextrin—which has different solubility and functional properties than the original starch while remaining metabolically similar.

Key characteristic: E1400 is water-soluble, unlike native starch which requires heat to gelatinize. This solubility makes it useful in many food applications where thickening must occur without cooking. The partial breakdown also reduces the molecular weight, changing viscosity and gel properties.

Chemical identity:

• Primary component: Glucose polymers; shorter chains than native starch
• Linkage pattern: Primarily α-(1→4) and some α-(1→6) glycosidic bonds (same as starch)
• Molecular weight range: Typically 500–5,000 (native starch is 10,000–1,000,000)
• Dextrose equivalent (DE): Measure of breakdown degree; typically 5-20 for E1400 (higher DE = more broken down)
• Solubility: Highly soluble in water; soluble even in cold water (unlike native starch)
• Color: White to light tan (white dextrins); yellow or brown dextrins also exist but less common in food

How it’s made:

E1400 is produced from natural starch through three primary methods:

• Heat hydrolysis method (traditional): Native starch roasted under dry heat at 150–250°C with small amounts of acid (HCl or H₂SO₄) as catalyst; produces “pyrodextrin” or “roasted starch dextrin”
• Enzyme hydrolysis method (modern): Native starch treated with amylase enzymes that break α-(1→4) bonds; produces “maltodextrin”; more controlled process
• Acid hydrolysis method: Starch treated with dilute acid under heat; controlled breakdown into shorter chains
• Raw materials: Corn starch (~80% of production), potato starch, wheat starch, tapioca starch
• Purity specification: EU and other regulations require ≥97% dextrin content

Where You’ll Find It

E1400 appears extensively in foods where thickening, bulking, or texture modification is desired:

Primary Food Applications:

• Baked goods (PRIMARY USE) – bread, muffins, cakes, pastries, cookies; thickener and texture provider
• Confectionery (COMMON USE) – candy, hard sweets, chocolate coatings; bulking agent and texture modifier
• Beverages (COMMON USE) – instant coffee, nutritional drinks, powdered beverages; provides body and viscosity
• Sauces and gravies – thickener for savory sauces, gravies, soup mixes
• Frozen desserts – ice cream, sorbet, frozen yogurt; stabilizer and texture provider
• Instant foods – instant soups, instant noodles, instant puddings; rapid thickening without cooking
• Pharmaceutical capsules/tablets – binder and flow agent in tablet and capsule manufacturing
• Dairy products – yogurt, custards, puddings; stabilizer
• Spreads and fillings – jam, pie fillings, pastry fillings; thickener
• Meat products – sausages, processed meats; binder and emulsifier

Regulatory scope (widely approved): EU Authorization—E1400 approved at “quantum satis” (unlimited, as much as technically needed) in nearly all food categories. FDA—Approved as direct food additive in foods other than meat and poultry (permitted in those under USDA regulations). Approved in 100+ countries globally.

Market prevalence: E1400 is among the most widely used food thickeners and bulking agents globally. One of the few additives found in both premium and budget products across all food categories.

Why Do Food Companies Use It?

E1400’s primary functions are thickening, bulking, stabilization, and texture modification.

Food manufacturers use dextrins for:

• Thickening: Creates desired viscosity in sauces, gravies, puddings, and beverages
• Water binding (humectant): Retains moisture in bakery products; extends shelf life; maintains freshness
• Bulking agent: Provides bulk and “body” in low-calorie products (though E1400 itself provides same calories as sugar)
• Stabilization: Prevents separation in emulsions, suspensions, frozen products
• Texture modification: Creates desired mouthfeel and texture in foods
• Film-forming: Creates protective coating on food surfaces
• Rapid dissolution: Water-soluble unlike native starch; enables instant foods (instant pudding, instant soup)
• Binding agent: Holds particles together in tablets, capsules, granules
• Flow agent: Improves free-flowing properties of powders
• Cost efficiency: Economical ingredient; reduces use of more expensive thickeners
• Processing stability: Remains stable during heat processing, acid environments, freeze-thaw cycles
• Regulatory approval: Universally approved; no restrictions on use levels

Unique advantage: Dextrins are unique in being both water-soluble (like sugar) yet providing thickening properties (unlike sugar). They work across pH ranges and temperatures where other thickeners fail.

Is It Safe?

Regulatory approval status:

• FDA (USA): Approved as direct food additive in foods excluding meat/poultry
• EU: Approved as E1400; EFSA confirmed safe
• JECFA (WHO/FAO): Evaluated and approved; ADI “not specified” (1987)
• Global approval: Approved in 100+ countries; one of the most universally approved additives

Safety profile:

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Long history of safe use; 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
• Digestible: Breaks down and is absorbed in small intestine like starch; metabolized for energy
• No bioaccumulation: Metabolized to glucose and eliminated; does not accumulate
• ADI status: “Not specified” – regulatory determination that no numerical limit needed
• No allergenic potential: Not an allergen; suitable for all populations (though may contain trace gluten if wheat-derived; labeled appropriately)
• Long safety history: Used for 100+ years in food (since early 1900s) without documented safety issues
• Enzymatic digestibility: Broken down by amylase enzymes in saliva and small intestine just like native starch

Important consideration regarding blood sugar impact:

• High glycemic index: E1400 has glycemic index (GI) of 68-85, similar to white sugar or bread
• Metabolically similar to sugar: Although not sweet, it behaves like sugar in terms of blood glucose impact
• Not suitable for low-GI/diabetic products: Unlike polydextrose or sugar alcohols, dextrins raise blood sugar similarly to regular sugar
• Calorie content: Provides 4 kcal/gram, same as starch and sugar (not reduced-calorie)
• Not prebiotic: Unlike soluble fibers, dextrins are rapidly absorbed and do not promote beneficial bacteria growth
• Tooth decay potential: Like starch, can contribute to tooth decay if used in sticky/sugary products

Comparison: E1400 vs Other Thickeners

The Bottom Line

E1400 (dextrins / maltodextrin) is a safe, widely-approved starch-derived thickener and bulking agent that is one of the most commonly used food ingredients globally. It has been safely used in foods for over 100 years with no documented safety concerns.

Key facts: E1400 is safe at all practical food use levels. ADI “not specified” indicating high regulatory confidence. Approved in 100+ countries. Long 100+ year safety history. Similar to starch nutritionally (4 kcal/gram, high glycemic index). Rapidly absorbed and metabolized.

Important distinction: Do not confuse E1400 (dextrins) with E1200 (polydextrose). They are very different: E1400 is absorbed and raises blood sugar (high GI); E1200 is poorly absorbed, low calorie, and prebiotic. Check labels carefully.

For consumers: E1400 is safe to consume. Products containing dextrin are not health risks. However, nutritionally E1400 behaves similarly to starch and sugar (not reduced-calorie, high glycemic impact), so it’s not suitable for low-sugar, low-GI, or diabetic products. It’s a standard, traditional thickener with excellent safety record.

Regulatory confidence: The determination of ADI “not specified” reflects the highest level of regulatory confidence. E1400 shares this status with only the safest approved additives and natural foods like salt. This designation reflects decades of safety data showing no concern even at high intakes.

Bottom recommendation: E1400 is one of the safest and most established food additives. No precautions necessary. Consume freely. Not suitable for those restricting sugar/carbohydrates or managing blood glucose, but safe for general population.