What is E1405?

Complete guide to understanding E1405 (Enzyme-treated Starch) – the environmentally-friendly modified starch

The Quick Answer

E1405 is enzyme-treated starch—a modified starch produced by treating native starch with food-grade amylolytic enzymes (α-amylase, β-amylase, glucoamylase, or pullulanase) to selectively break down starch molecules and modify its functional properties. It is derived from natural starch sources (corn, potato, wheat, tapioca) and modified using enzymes rather than chemical reagents, making it one of the most “natural” of the modified starches. E1405 functions as a thickener, stabilizer, emulsifier, and binder in food production, with improved heat stability, freeze-thaw resistance, and solubility compared to native starch.

E1405 is approved globally as a safe food additive by JECFA, EFSA, FDA, and other regulatory authorities. The JECFA’s approval of E1405 as INS 1405 with no specified ADI (meaning safe at all practical levels) reflects confidence in its safety. E1405 is one of the most environmentally-friendly modified starches since it uses enzymatic processing rather than harsh chemical treatments. E1405 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact.

E1405 is part of the modified starch family (E1400-E1452), which represents some of the most extensively used food additives globally. E1405 is particularly valued for its environmental sustainability compared to chemically-modified starches.

What Exactly Is It?

E1405 is produced by suspending native starch in aqueous solution and treating it with food-grade amylolytic enzymes (α-amylase, β-amylase, glucoamylase, pullulanase, or similar) at temperatures below gelatinization point, which enzymatically breaks glycosidic bonds and selectively modifies the starch structure. This enzymatic modification differs fundamentally from chemical modifications—it uses natural biological catalysts (enzymes) rather than acids, bases, or oxidizing chemicals to achieve similar results.

Think of enzyme-treated starch as “enzymatically refined starch”—the enzymes selectively cleave starch molecules at specific points, creating shorter chains and modified surface properties. The process is gentler and more precise than chemical methods, and it more closely mimics natural digestive processes. The result is a starch with improved solubility, better thermal stability, and enhanced freeze-thaw properties.

Key characteristic: E1405’s most distinctive advantage is its production method—enzymatic processing rather than chemical modification. This appeals to consumers seeking “natural” processing methods and manufacturers pursuing sustainable/environmentally-friendly practices. Functionally, E1405 provides similar benefits to other modified starches (improved thickening, stabilization, freeze-thaw resistance) but through biological rather than chemical means.

Chemical identity:

• Primary component: Glucose polymers with enzymatically-modified structure
• Enzymes used: α-amylase (breaks α-1,4 bonds), β-amylase (breaks from chain ends), glucoamylase (removes glucose units), pullulanase (breaks α-1,6 bonds in specific way)
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch, but selectively broken)
• Chain length: Shorter than native starch due to enzymatic cleavage
• Solubility: Improved solubility compared to native starch; water-dispersible
• Viscosity: Lower than native starch; improved functionality
• Color: White to off-white; may be further bleached per GMP
• Processing temperature: Performed below starch gelatinization temperature (typically below 65°C)

How it’s made:

E1405 is produced from native starch through enzymatic hydrolysis:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water
• Enzymes: Food-grade amylolytic enzymes (α-amylase, β-amylase, glucoamylase, pullulanase) added to starch suspension
• Enzymatic hydrolysis: Enzymes selectively break glycosidic bonds under controlled conditions
• Temperature control: Process conducted below starch gelatinization temperature (typically 40-65°C) to maintain starch granule integrity
• pH control: Maintained at optimal pH for enzyme activity
• Duration: Enzyme treatment time controlled; longer treatment produces more modified starch
• Enzyme inactivation: After sufficient modification, enzymes inactivated through heat treatment (typically 85-95°C) to stop reaction
• Optional bleaching: May be bleached with approved bleaching agents per GMP
• Washing and drying: Product washed to remove residual enzymes, then dried to obtain final powder
• Purity specification: EU and international standards require ≥97% starch content with specified limits on enzyme residues

Where You’ll Find It

E1405 appears in foods where improved starch functionality is needed:

Primary Food Applications:

• Sauces and gravies (PRIMARY USE) – improved thickening, stability, texture
• Soups (COMMON USE) – thickener, texture modifier; maintains consistency
• Baked goods – moisture retention, texture enhancement
• Ice cream and frozen desserts – stabilizer, prevents ice crystallization and syneresis
• Dairy products (COMMON USE) – yogurt, puddings, custards; stabilizer and thickener
• Fermented milk products – approved for plain fermented milks (yogurt) with or without post-fermentation heat treatment
• Meat products – binder, water-holding capacity, texture
• Confectionery – texture modification, gelling
• Instant foods – improved dispersibility; thickening without cooking
• Convenience meals – overall texture and stability improvement

Regulatory scope (widely approved): JECFA—Approved as INS 1405 with no specified ADI; listed in Codex GSFA Table 3 as permitted in certain food categories per GMP. EU—E1405 is listed but with a note indicating it “is not considered to be a food additive” in some EU regulatory classifications (due to being derived from natural sources with enzymatic processing). FDA—Approved enzymatically-modified starches as food additives. Approved globally in most countries.

Market prevalence: E1405 is widely used in foods requiring improved starch functionality, particularly in dairy products, frozen foods, and sauces.

Why Do Food Companies Use It?

E1405’s primary advantages are improved starch functionality combined with the appeal of enzymatic (vs. chemical) modification and environmental sustainability.

Food manufacturers use enzyme-treated starch for:

• Improved thickening: Better viscosity control than native starch
• Enhanced solubility: Improved dispersibility compared to native starch
• Thermal stability: Maintains properties during heat processing
• Freeze-thaw stability: Prevents syneresis and texture degradation during freeze-thaw cycles
• Water-binding: Superior moisture retention; extends shelf life
• Improved texture: Creates desired mouthfeel and consistency
• Stability across pH ranges: Stable in acidic and neutral environments
• Environmental sustainability: Enzymatic processing appeals to eco-conscious manufacturers and consumers
• “Natural” perception: Enzymatic modification perceived as more natural than chemical modification
• Clean label advantage: May be presented as more “natural” or “clean label” ingredient
• Regulatory approval: Universally approved; no restrictions on use levels
• Cost efficiency: Economical way to achieve starch improvement

Key advantage: E1405 offers improved starch functionality through a biologically-based modification method, appealing to both technical requirements (better functionality) and market trends (sustainability, natural/clean label).

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1405; ADI “not specified” (reflecting 16 approved modified starches with this designation)
• Codex Alimentarius: Listed as INS 1405 in GSFA Table 3; permitted per GMP in specific food categories
• EU: Listed as E1405; noted as “not considered to be a food additive” due to regulatory classification (approved source material with enzymatic modification)
• FDA: Approved as enzyme-treated starch; classified as GRAS (Generally Recognized As Safe)
• Global approval: Approved in virtually all countries; one of 16 JECFA-approved modified starches

Safety profile:

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Well-tolerated; no adverse effects documented
• 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: Enzymatically hydrolyzed to glucose in small intestine; metabolized like native starch
• Enzyme residues: Enzymes denatured/inactivated during processing; residual enzyme (if any) degraded by digestive enzymes
• No bioaccumulation: Metabolized to glucose and eliminated; does not accumulate
• ADI status: “Not specified” (JECFA)—highest regulatory confidence; no numerical ADI needed
• Human tolerance: Well-tolerated in human studies
• 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
• JECFA consensus: Part of group of 16 modified starches approved with collective confidence in safety

Important nutritional note:

• High glycemic index: E1405 has glycemic index (~70-80) similar to native starch
• Metabolically similar to starch: Although enzymatically modified, 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
• Not prebiotic: Unlike soluble fibers, does not selectively promote beneficial bacteria growth

Comparison: Enzyme-treated vs Chemically-modified Starches

The Bottom Line

E1405 (enzyme-treated starch) is a safe, widely-approved modified starch produced through environmentally-friendly enzymatic processing that improves starch functionality while appealing to sustainability and “natural” processing trends. JECFA approval with “not specified” ADI reflects confidence in safety.

Key facts: E1405 is safe at all practical food use levels. ADI “not specified” (JECFA) indicating highest regulatory confidence. Approved globally in all major jurisdictions. Enzymatically-modified (more environmentally-friendly than chemically-modified starches). Metabolized like native starch after enzymatic hydrolysis. No bioaccumulation. No safety concerns documented.

Primary advantage: E1405 combines functional starch improvement with environmental sustainability—enzymatic modification uses biological catalysts rather than harsh chemicals, requiring fewer hazardous chemicals, lower temperatures, and producing less waste.

For consumers: E1405 is safe to consume. Products containing enzyme-treated starch are not health risks. Nutritionally E1405 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 safe, well-approved, and environmentally-friendly starch modifier with no documented safety concerns.

Environmental consideration: If you prefer products manufactured with environmentally-sustainable methods, E1405 may be preferred over other modified starches as it uses enzymatic (biological) processing rather than chemical reagents.

Bottom recommendation: E1405 is one of the safest food additives. The “not specified” ADI determination and JECFA approval among 16 similar modified starches reflects high regulatory confidence. No precautions necessary. Consume freely. Not suitable for those restricting sugar/carbohydrates or managing blood glucose, but safe for general population. Particularly appealing for environmentally-conscious consumers given its biologically-based modification method.