What is E1411?

Complete guide to understanding E1411 (Distarch Glycerol) – the cross-linked glycerol-modified starch

The Quick Answer

E1411 is distarch glycerol—a modified starch produced by cross-linking native starch with glycerol (and sometimes additional treatment with glycerol chlorohydrin) to create a chemically cross-linked structure that dramatically improves starch’s texture properties, thermal stability, and freeze-thaw resistance. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes chemical cross-linking modification, making it a semi-synthetic or processed ingredient. E1411 functions as a thickener, stabilizer, emulsifier, binder, and texture enhancer in food production, with superior gel strength, texture control, and processing tolerance compared to native starch.

E1411 is approved globally as a safe food additive by JECFA, EFSA, FDA, and other regulatory authorities. E1411 is one of the widely used cross-linked starches in the food industry, found in thousands of products where texture control, gel strength, and freeze-thaw stability are important (dairy products, sauces, gravies, ice cream, mayonnaise, puddings, cocoa creams, meat products). E1411 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact.

E1411 is part of the modified starch family (E1400-E1452), which represents some of the most extensively used food additives globally. E1411 is a cross-linked starch—part of the family of starches modified to improve gel strength and texture control.

What Exactly Is It?

E1411 is produced by reacting native starch with glycerol (often as glycerol monochlorhydrin or glycerol dichlorhydrin) under controlled conditions, which creates covalent cross-links between starch polymer chains through glycerol bridges, fundamentally changing the starch’s gel structure and texture properties. This cross-linking prevents starch granules from swelling excessively and makes the gel much stronger and more viscous while remaining smooth and free-flowing.

Think of distarch glycerol as “mechanically reinforced starch”—the glycerol cross-links act like molecular bridges connecting starch polymer chains together, creating a network structure that resists breakdown under shear, heat, or freezing. This produces gels with exceptional firmness, smoothness, and texture stability that native starch cannot achieve. The result is products with premium texture, better mouthfeel, and superior stability through freeze-thaw cycles.

Key characteristic: E1411’s most valuable property is creating strong, firm, yet smooth gels—achieving texture similar to gelatin or pudding without excessive cooking or heat treatment. The cross-linking creates a gel network that resists breaking down under stirring, heating, cooling, or freezing, maintaining perfect texture through processing and storage.

Chemical identity:

• Primary component: Glucose polymers with glycerol cross-linking bridges between chains
• Cross-link type: Glycerol ether linkages (-O-CH₂-CHOH-CH₂-O-); covalent bridges between starch chains
• Cross-linking agent: Glycerol, glycerol monochlorhydrin, or glycerol dichlorhydrin
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch); plus glycerol cross-links
• Degree of cross-linking: Moderate cross-linking (2-5% typically); creates strong network without rigidity
• Solubility: Water-dispersible but less soluble than non-cross-linked starches due to network structure
• Viscosity: Significantly higher than native starch; strong gel formation
• Gel characteristics: Forms firm, smooth gels with minimal cooking; maintains structure under stress
• Color: White to off-white

How it’s made:

E1411 is produced from native starch through controlled cross-linking:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water or slurry
• Cross-linking agent: Glycerol (often as glycerol monochlorhydrin or glycerol dichlorhydrin)
• Cross-linking process: Glycerol reagent reacted with starch under controlled conditions (temperature, pH, duration, water content)
• Mechanism: Glycerol forms covalent ether linkages between hydroxyl groups on glucose units in different starch molecules, creating cross-links
• Controlled reaction: Cross-linking extent carefully controlled to achieve desired gel strength and texture properties
• Possible additional treatment: May undergo acid, alkali, enzyme, or oxidation treatment alongside cross-linking per GMP
• Neutralization/removal: Excess glycerol reagent removed or neutralized
• Washing and drying: Product washed to remove excess chemicals, then dried
• Purity specification: EU and international standards require specific starch content and limits on glycerol residue (typically ≤5 mg/kg glycerol monochlorhydrin and dichlorhydrin combined)

Where You’ll Find It

E1411 appears extensively in foods where texture control, gel strength, and freeze-thaw stability are important:

Primary Food Applications:

• Puddings and desserts (PRIMARY USE) – rice puddings, chocolate puddings, creams; creates firm, smooth texture
• Dairy products (PRIMARY USE) – yogurt, custards, crème brûlée, whipped cream; texture control and stabilization
• Ice cream and frozen desserts – stabilizer, prevents texture degradation during freeze-thaw
• Sauces and gravies – improved texture, prevents water separation; maintains mouthfeel
• Mayonnaise and emulsions (COMMON USE) – stabilizer; prevents oil separation; provides creamy texture
• Cocoa creams and hazelnut spreads – texture enhancement, creaminess
• Meat products – binder, water-holding capacity, texture
• Soups and broths – thickener; maintains smooth consistency
• Baked goods – texture modification, moisture retention
• Convenience/prepared foods – comprehensive stabilization and texture control

Regulatory scope (widely approved): JECFA—Approved as INS 1411; listed in Codex GSFA Table 3; permitted per GMP. EU—E1411 approved; EFSA confirmed safe. FDA—Approved as cross-linked starch. Approved globally in virtually all countries.

Market prevalence: E1411 is widely used in premium dairy products, sauces, and confectionery where texture quality is important. The ability to create firm, smooth gels without excessive cooking makes it popular in texture-sensitive applications.

Why Do Food Companies Use It?

E1411’s primary advantage is exceptional gel strength combined with superior texture control, processing tolerance, and freeze-thaw stability.

Food manufacturers use distarch glycerol for:

• Gel strength: Creates firm, strong gels with minimal cooking/heating
• Texture control: Enables precise texture and mouthfeel through gel strength control
• Smooth texture: Creates smooth, creamy gels without graininess or lumpiness
• Thermal stability: Maintains gel properties through heating, cooling, and temperature fluctuations
• Freeze-thaw stability: Exceptional resistance to texture degradation during repeated freeze-thaw cycles
• Shear resistance: Gel maintains structure during stirring, mixing, and pumping
• Rapid gel formation: Achieves gel at lower temperatures and shorter cooking times
• Water-holding capacity: Superior moisture retention; prevents weeping and separation
• Emulsion stabilization: Prevents oil separation in mayonnaise, dressings
• Processing tolerance: Maintains properties through various processing stresses
• Reduced ingredient list: Single ingredient can replace multiple texture modifiers or thickeners
• Regulatory approval: Universally approved; no restrictions on use levels
• Cost efficiency: Creates premium textures without expensive ingredients (eggs, gelatin)

Key advantage: E1411 enables production of premium-texture products—firm, smooth gels with perfect mouthfeel—impossible to achieve with native starch at practical cooking times and temperatures.

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1411; listed in Codex GSFA Table 3
• EU: Approved as E1411; EFSA confirmed safe in evaluations of modified starches
• FDA (USA): Approved as cross-linked starch; classified as GRAS (Generally Recognized As Safe)
• Global approval: Approved in virtually all countries

Safety profile:

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: No adverse effects documented with use
• No carcinogenicity: No cancer-causing potential
• No genotoxicity: No evidence of genetic damage
• No reproductive/developmental effects: Safe for pregnant women, children, all populations
• Metabolic fate: Not absorbed intact; hydrolyzed by intestinal enzymes; glucose absorbed; remaining material fermented by gut microbiota
• Glycerol residue: Any residual glycerol is a commonly-used food ingredient with established safety
• No bioaccumulation: Fully metabolized and eliminated
• 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
• Regulatory confidence: Approved by all major regulatory authorities with no restrictions

Important nutritional note:

• High glycemic index: E1411 has glycemic index (~70-80) similar to native starch
• Metabolically similar to starch: Although chemically cross-linked, 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: Cross-linked Starches

The Bottom Line

E1411 (distarch glycerol) is a safe, widely-approved modified starch that creates exceptionally firm, smooth gels with superior texture control and processing tolerance, making it essential for premium dairy products, puddings, and texture-sensitive applications. It has been safely used in foods for decades with no documented safety concerns.

Key facts: E1411 is safe at all practical food use levels. Approved by JECFA, EFSA, FDA, and globally. Used for decades without safety concerns. Not absorbed intact; hydrolyzed and fermented; completely eliminated. No bioaccumulation. No allergen potential.

Primary function: E1411’s main value is creating firm, smooth gels with excellent texture control—enabling premium-texture products like puddings and creams that would be difficult to achieve with native starch at practical processing times.

For consumers: E1411 is safe to consume. Products containing distarch glycerol are not health risks. Nutritionally E1411 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-approved, safe stabilizer and texture enhancer with decades of use without safety concerns.

Important distinction: E1411 is fundamentally different from native starch in texture properties. The glycerol cross-links create a gel network that native starch cannot achieve, allowing manufacturers to create superior gel textures and firmness with less cooking and processing.

Bottom recommendation: E1411 is one of the safest and most established food additives. All major regulatory authorities approve it with confidence. No precautions necessary. Consume freely. Not suitable for those restricting sugar/carbohydrates or managing blood glucose, but safe for general population. Particularly valuable for products requiring premium gel texture and freeze-thaw stability.