What is E1414?

Complete guide to understanding E1414 (Acetylated Distarch Phosphate) – the dual-modified thickener and stabilizer

The Quick Answer

E1414 is acetylated distarch phosphate—a modified starch produced by treating native starch with both sodium trimetaphosphate or phosphorus oxychloride (for cross-linking) AND acetic anhydride (for acetylation) to create a starch with superior stability, water-binding, thermal processing resistance, and freeze-thaw tolerance. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes dual chemical modification, making it a semi-synthetic ingredient. E1414 functions as a thickener, stabilizer, emulsifier, and binder in food production, with exceptional resistance to heat, mechanical shear, low pH, and freeze-thaw cycling compared to native starch.

E1414 is approved globally as a safe food additive by JECFA, EFSA, FDA, and other regulatory authorities. The EFSA’s comprehensive 2017 re-evaluation of 12 modified starches (including E1414) confirmed safety with no need for a numerical ADI. E1414 is one of the most widely used acetylated-phosphate modified starches in the food industry, found in thousands of products where superior stability and processing toughness are important (sauces, gravies, mayonnaise, yogurt, frozen foods, canned foods, meat products). E1414 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact, but with superior functional properties in demanding food applications.

E1414 is part of the modified starch family (E1400-E1452), which represents some of the most extensively used food additives globally. E1414 combines acetylation (for water-binding and stability) with phosphate cross-linking (for gel strength and processing toughness).

What Exactly Is It?

E1414 is produced by treating native starch with both phosphate cross-linking agents (sodium trimetaphosphate or phosphorus oxychloride) AND acetylating agents (acetic anhydride) under controlled conditions, creating a starch with both covalent cross-links between chains AND acetyl ester groups on glucose units. This dual modification creates a starch engineered for exceptional all-around stability, combining the gel strength of phosphate cross-linking with the water-binding and stability benefits of acetylation.

Think of acetylated distarch phosphate as “doubly reinforced and protected starch”—the phosphate cross-links create a network structure (like in E1412), while the acetyl groups add hydrophobic character and stability, creating a starch resistant to multiple types of stress (thermal, mechanical, acid, freeze-thaw). This dual modification makes E1414 exceptionally versatile—handling aggressive processing conditions that would break down single-modification starches.

Key characteristic: E1414’s most valuable property is exceptional all-around stability and processing tolerance across multiple stress types simultaneously—thermal abuse, mechanical shear, acid exposure, and freeze-thaw cycling. The phosphate cross-links provide gel strength; the acetyl groups provide water-binding and hydrophobic protection. This combination makes E1414 suitable for the most demanding food applications.

Chemical identity:

• Primary component: Glucose polymers with BOTH phosphate cross-links AND acetyl groups covalently attached
• Acetyl group content: 0.5-2.5% (acetyl substitution degree)
• Phosphorus content: Regulated per Commission Regulation EU 231/2012
• Cross-linking chemistry: Phosphate bridges connecting starch chains; plus individual phosphate ester groups
• Hydrophobic character: Acetyl groups introduce hydrophobic regions; reduce water absorption relative to non-acetylated
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch); plus phosphate and acetyl modifications
• Solubility: Water-dispersible; forms stable pastes or gels depending on form (hot-soluble or cold-soluble)
• Viscosity: High; creates strong, stable thickening
• Gel characteristics: Forms transparent pastes; non-gelling or weak-gelling depending on modification degree
• Color: White to off-white

How it’s made:

E1414 is produced from native starch through dual modification:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water or slurry
• Cross-linking agent: Sodium trimetaphosphate (Na₅P₃O₁₀) or phosphorus oxychloride (POCl₃)
• Acetylating agent: Acetic anhydride ((CH₃CO)₂O)
• Dual modification process: Cross-linking and acetylation performed sequentially or in combination under controlled conditions
• Temperature and pH control: Carefully controlled to achieve desired degree of cross-linking and acetylation
• Mechanism: (1) Phosphate creates cross-links between starch molecules; (2) Acetic anhydride esterifies hydroxyl groups on glucose units, introducing acetyl groups
• Product forms: Can be produced as hot-soluble (requires heating) or cold-soluble (dispersible in cold water) depending on process
• Optional pregelatinization: May be pre-gelatinized to produce instant-dissolving forms
• Excess reagent removal: Unreacted cross-linking and acetylating agents removed or neutralized
• Washing and drying: Product washed to remove excess chemicals, then dried to obtain final powder
• Purity specification: EU and international standards regulate acetyl content and phosphorus levels

Where You’ll Find It

E1414 appears in foods requiring superior all-around stability and processing tolerance:

Primary Food Applications:

• Sauces and gravies (PRIMARY USE) – withstands heating, cooling, pumping, stirring; maintains consistency; excellent stability
• Mayonnaise and dressings (PRIMARY USE) – emulsion stabilizer; prevents oil separation; maintains creamy texture
• Yogurt and dairy products (COMMON USE) – stabilizer; provides smooth, creamy texture; freeze-thaw stable for treated yogurt
• Soups and instant soups – thickener with excellent processing tolerance; maintains viscosity
• Canned foods and vegetables – survives retort sterilization; maintains texture during long shelf storage
• Frozen foods and desserts – stabilizer; excellent freeze-thaw stability
• Meat products – sausages, meatballs, fish balls, pâtés; binder and water-holding capacity
• Fruit fillings and confectionery – texture stabilizer for pie fillings, jam, candy fillings
• Puddings and creams – texture control, smooth and creamy texture
• Baked goods and bakery fillings – texture modification, moisture retention
• Soy sauce, ketchup, chili sauce – survives fermentation and storage; maintains consistency
• Prepared/convenience foods – comprehensive stabilization for meals requiring shelf stability

Regulatory scope (widely approved): JECFA—Approved as INS 1414; listed in Codex GSFA Table 3; permitted per GMP across numerous food categories. EU—E1414 approved under Commission Regulation 231/2012; EFSA confirmed safe (2017). FDA—Approved as food additive. Approved globally in virtually all countries.

Market prevalence: E1414 is widely used in processed foods, dairy products, sauces, and convenience foods. The dual benefits of acetylation (water-binding) and phosphate cross-linking (gel strength) make it popular in formulations requiring both texture quality and stability.

Why Do Food Companies Use It?

E1414’s unique advantage is combining phosphate cross-linking’s gel strength with acetylation’s water-binding and hydrophobic stability—exceptional all-around performance across multiple stress types simultaneously.

Food manufacturers use acetylated distarch phosphate for:

• Thermal stability: Excellent resistance at high temperatures; survives retort sterilization
• Mechanical shear resistance: Maintains texture through intense stirring, pumping, extrusion
• Acid stability: Maintains viscosity and texture at low pH (sauces, ketchup, soy sauce)
• Freeze-thaw stability: Exceptional resistance to texture degradation during freeze-thaw cycles
• Water-binding: Superior moisture retention due to acetyl groups; prevents weeping and separation
• Gel strength: Creates firm, stable gels with controlled texture
• Emulsion stabilization: Prevents oil separation in mayonnaise and dressings; acetyl groups provide hydrophobic character
• Low-temperature solubility: Cold-soluble forms dissolve at lower temperatures than some alternatives
• Processing tolerance: Handles multiple simultaneous stresses (heat + shear + acid + freeze-thaw)
• Long-term stability: Maintains texture and appearance during extended shelf storage
• Texture precision: Enables precise control of product consistency and mouthfeel
• Cost efficiency: Single ingredient provides comprehensive stabilization replacing multiple additives
• Regulatory approval: Universally approved; no restrictions on use levels

Key advantage: E1414 is a versatile workhorse for demanding food applications—it handles aggressive processing conditions while delivering excellent texture and stability. The combination of gel strength and water-binding makes it ideal for applications where other single-modification starches would fail.

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1414; ADI “not specified” (highest confidence)
• EU: Approved as E1414 under Commission Regulation 231/2012; EFSA comprehensively re-evaluated in 2017
• FDA (USA): Approved as food additive; classified as GRAS (Generally Recognized As Safe)
• Codex Alimentarius: Listed as INS 1414 in GSFA Table 3; permitted per GMP
• Global approval: Approved in virtually all countries

Safety profile (EFSA 2017 assessment):

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Extensive short- and long-term toxicity 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
• Metabolic fate: Not absorbed intact; significantly hydrolyzed by intestinal enzymes (α-amylase); glucose absorbed; remaining material fermented by gut microbiota
• Acetyl group metabolism: Acetyl groups released during digestion; acetic acid is normal metabolic product
• Phosphorus handling: Phosphate groups released during digestion; phosphorus is essential nutrient
• No bioaccumulation: Fully metabolized and completely eliminated
• ADI status: “Not specified” (EFSA 2017)—highest regulatory confidence
• Human tolerance: Modified starches well-tolerated; toxicity studies show excellent safety margin
• 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
• EFSA conclusion: “There is no need for a numerical ADI”

Important nutritional note:

• High glycemic index: E1414 has glycemic index (~70-80) similar to native starch
• Metabolically similar to starch: Although dual-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
• Acetyl group presence: Does not reduce glycemic impact vs. non-acetylated modified starches
• Not prebiotic: Unlike soluble fibers, does not selectively promote beneficial bacteria growth

Comparison: Acetylated Modified Starches

The Bottom Line

E1414 (acetylated distarch phosphate) is a safe, widely-approved modified starch that provides exceptional all-around stability by combining phosphate cross-linking (for gel strength) with acetylation (for water-binding and hydrophobic protection), making it ideal for demanding food applications requiring multiple types of stress resistance simultaneously. The EFSA’s 2017 comprehensive re-evaluation confirmed safety with no need for a numerical ADI limit.

Key facts: E1414 is safe at all practical food use levels. ADI “not specified” (EFSA 2017) indicating highest regulatory confidence. Approved globally in all major jurisdictions. Comprehensively evaluated by EFSA in 2017 along with 11 other modified starches; all concluded safe. Not absorbed intact; hydrolyzed and fermented; completely eliminated. No bioaccumulation.

Primary function: E1414’s main value is exceptional all-around stability—handling thermal abuse, mechanical stress, acid exposure, and freeze-thaw cycling simultaneously. The dual modifications make it suitable for the most demanding food applications where single-modification starches would fail.

For consumers: E1414 is safe to consume. Products containing acetylated distarch phosphate are not health risks. Nutritionally E1414 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-established, thoroughly safety-evaluated stabilizer and texture enhancer with exceptional regulatory confidence reflected in the 2017 EFSA determination of “no ADI needed.”

Important distinction: E1414 combines advantages of multiple modified starches—the gel strength of E1412 (phosphate cross-linking) and the water-binding of E1420 (acetylation). This dual modification makes E1414 more versatile than single-modification starches for demanding applications.

Bottom recommendation: E1414 is one of the safest and most thoroughly evaluated food additives. The 2017 EFSA re-evaluation of 12 modified starches is among the most rigorous food additive evaluations conducted. No precautions necessary. Consume freely. Not suitable for those restricting sugar/carbohydrates or managing blood glucose, but safe for general population. Particularly valuable for processed foods, sauces, dairy products, and convenience foods requiring maximum stability and texture control.