What is E1402?

Complete guide to understanding E1402 (Alkaline-treated Starch) – the modified starch thickener and stabilizer

The Quick Answer

E1402 is alkaline-treated starch (also called alkaline-modified starch)—a modified starch produced by treating native starch with sodium hydroxide (NaOH) or potassium hydroxide (KOH) to partially break down the starch molecules. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes chemical modification, making it a semi-synthetic or processed ingredient. E1402 functions as a thickener, stabilizer, emulsifier, and binder in food production, with enhanced resistance to thermal processes, acidic environments, and freeze-thaw cycles compared to native starch.

E1402 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 modified starches in the food industry, found in thousands of products. E1402 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact. The primary advantage of E1402 over native starch is its improved stability in challenging food processing conditions and superior water-binding capacity.

E1402 is part of the modified starch family (E1400-E1452), which represents some of the highest-volume food additives produced globally.

What Exactly Is It?

E1402 is produced by suspending native starch in water and treating it with strong alkaline solutions (sodium hydroxide or potassium hydroxide), which selectively breaks glycosidic bonds, fragmenting the starch polymer chains into shorter segments. This alkaline hydrolysis differs from acid treatment (E1401)—the alkaline environment affects starch structure differently, producing starches with distinct functional properties.

Think of alkaline-treated starch as “selectively fragmented starch” created through chemical treatment with strong bases rather than acids. The alkaline treatment swells and partially degrades starch granules, fundamentally altering their texture and functionality while maintaining their carbohydrate composition. The resulting starch has superior stability in challenging food applications.

Key characteristic: E1402 has dramatically improved freeze-thaw stability compared to native starch—it resists syneresis (water separation) when products are frozen and thawed repeatedly. This makes it invaluable for frozen desserts, prepared meals, and other products requiring freeze-thaw cycles. The alkaline treatment also improves water-binding capacity.

Chemical identity:

• Primary component: Glucose polymers with fragmented chains similar in length to acid-treated starch
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch)
• Alkaline reagents: Typically sodium hydroxide (NaOH) or potassium hydroxide (KOH)
• Chain length: Shorter than native starch due to alkaline-catalyzed hydrolysis
• Granule swelling: Alkaline treatment causes granule swelling and gelatinization
• Solubility: Water-dispersible or partially soluble, depending on treatment degree
• Viscosity: Variable; depends on hydrolysis extent
• Color: White to off-white (may be bleached to improve whiteness)

How it’s made:

E1402 is produced from native starch through controlled alkaline hydrolysis:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water
• Alkaline treatment: Sodium hydroxide (NaOH) or potassium hydroxide (KOH) added at controlled concentrations
• Hydrolysis process: Alkaline environment causes swelling of starch granules and partial breakage of glycosidic bonds
• Temperature control: Treatment conducted under controlled conditions (often at elevated but not boiling temperatures)
• Duration: Hydrolysis time carefully controlled; longer treatment produces more fragmented starch
• Neutralization: Alkaline solution neutralized with acid (typically HCl or H₂SO₄) to stop reaction and reduce residual sodium/potassium
• Washing and drying: Product washed to remove salts, then dried to obtain final starch powder
• Optional bleaching: May be bleached with hydrogen peroxide or other oxidizing agents per GMP
• Purity specification: EU and other regulations require specific starch content and acceptable residue levels

Where You’ll Find It

E1402 appears extensively in foods requiring superior freeze-thaw stability and thermal processing resistance:

Primary Food Applications:

• Frozen desserts and ice cream (PRIMARY USE) – prevents ice crystallization and syneresis; maintains texture through freeze-thaw cycles
• Dairy products (COMMON USE) – yogurt, puddings, custards, dairy-based desserts; stabilizer and thickener
• Sauces and gravies – thermal stability; maintains viscosity during heating and cooling
• Canned and processed foods – heat-resistant thickening; survives retort processing
• Confectionery – jellies, gummies, candy fillings; texture and gel stability
• Baked goods – moisture retention; texture stabilization
• Processed meats – sausages, canned meats; binder and water-holding capacity
• Instant foods – instant puddings, instant soups; provides thickening without cooking
• Convenience meals (prepared foods) – survives freeze-thaw cycles of frozen prepared meals
• Beverages – thickened drinks providing body and texture

Regulatory scope (widely approved): EU Authorization—E1402 approved at “quantum satis” (unlimited, as much as technically needed) in numerous food categories. FDA—Approved as direct food additive. Approved in virtually all countries globally.

Market prevalence: E1402 is one of the most widely used modified starches, particularly in frozen food applications. The modified starch category (E1404-E1452) includes some of the highest-volume food additives produced annually.

Why Do Food Companies Use It?

E1402’s primary advantage over native starch is exceptional freeze-thaw stability combined with superior thermal processing resistance and improved water-binding.

Food manufacturers use alkaline-treated starch for:

• Freeze-thaw stability: Prevents syneresis (water separation) during freezing and thawing cycles
• Thermal processing resistance: Maintains viscosity and texture through high-temperature processing (retort sterilization, autoclaving)
• Water-binding (humectant): Superior water retention; extends shelf life; maintains texture
• Improved texture: Creates desired mouthfeel and consistency in products
• Acid stability: Maintains viscosity across wider pH ranges
• Gel stability: Better gel formation and stability compared to native starch
• Transparent gel formation: Forms clearer gels than some starch types (important for jellies, puddings)
• Binding agent: Binds ingredients in meat products, pharmaceutical formulations
• Cost efficiency: Economical ingredient; enables product functionality impossible with native starch
• Regulatory approval: Universally approved; no restrictions on use levels
• Functional advantage: Creates food products that competitors cannot match with native starch

Key advantage: E1402 is essential for frozen food manufacturing. Without E1402 and similar modified starches, consumers would experience degraded frozen food quality (watery, separated textures after freeze-thaw).

Is It Safe?

Regulatory approval status:

• FDA (USA): Approved as direct food additive
• EU: Approved as E1402; EFSA confirmed safe in 2017 comprehensive re-evaluation of modified starches
• JECFA (WHO/FAO): Evaluated and approved; ADI “not specified”
• Codex Alimentarius: Listed as INS 1402 with GMP (Good Manufacturing Practice) specifications
• Global approval: Approved in virtually all countries; one of the oldest approved modified starches

Safety profile:

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Extensive long-term 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
• Substantially absorbed: Unlike some modified starches, E1402 is substantially hydrolyzed and absorbed
• No bioaccumulation: Metabolized and eliminated; does not accumulate in tissues
• ADI status: “Not specified” – regulatory determination that no numerical limit needed
• 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 100+ years without documented safety issues
• EFSA 2017 assessment: Comprehensive re-evaluation of 12 modified starches concluded all are safe; E1402 included in positive assessment

Important nutritional note:

• High glycemic index: E1402 has glycemic index (~70-80) similar to native starch or refined carbohydrates
• Metabolically similar to starch: Although produced through alkaline treatment, nutritional behavior is starch-like
• Calorie content: Provides 4 kcal/gram, same as native starch and sugar
• Blood glucose impact: Raises blood glucose similarly to refined carbohydrates
• Not prebiotic: Unlike soluble fibers, does not promote beneficial bacteria growth

Comparison: E1402 vs Similar Modified Starches

The Bottom Line

E1402 (alkaline-treated starch) is a safe, widely-approved modified starch that is essential for frozen food manufacturing, providing superior freeze-thaw stability and thermal processing resistance impossible to achieve with native starch. It has been safely used in foods for over 100 years with no documented safety concerns.

Key facts: E1402 is safe at all practical food use levels. ADI “not specified” indicating high regulatory confidence. Approved globally in virtually all countries. 100+ year safety history. Metabolically similar to native starch (4 kcal/gram, high glycemic index). Completely absorbed and metabolized. EFSA 2017 confirmed safety of all traditional modified starches.

Primary function: E1402’s main value is freeze-thaw stability—preventing water separation in frozen products. This single property makes it indispensable for the frozen food industry.

For consumers: E1402 is safe to consume. Products containing alkaline-treated starch are not health risks. Nutritionally E1402 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 stabilizer with excellent safety record spanning over a century.

Important note: Do not confuse E1402 (alkaline-treated starch) with E1200 (polydextrose). E1402 is a modified starch with starch-like properties; E1200 is a soluble fiber with fundamentally different properties (low-calorie, low-GI, prebiotic). They are very different ingredients.

Bottom recommendation: E1402 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. Without E1402 and similar modified starches, frozen food quality and convenience would be significantly reduced.