What is E1422?

Complete guide to understanding acetylated distarch adipate in your food

The Quick Answer

E1422 is acetylated distarch adipate, a modified starch used as a thickener and stabilizer.

It’s used in food to create smooth, stable textures and prevent water separation in processed foods.

Most people eat it multiple times per week without realizing it.

What Exactly Is It?

E1422 is acetylated distarch adipate, a specially modified starch.

It’s made by taking natural starch from plants like corn, potatoes, or tapioca and chemically treating it with acetic anhydride and adipic anhydride—two chemical compounds that fundamentally change how the starch behaves.

In technical terms, it’s a cross-linked acetylated polysaccharide with enhanced structural stability.

But simply put: it’s starch that’s been chemically engineered to work better in food manufacturing—becoming thicker, more stable, and more resistant to heat and acid than regular starch.

Where You’ll Find It

E1422 appears in:

– Sauces and gravies
– Ketchup and condiments
– Canned and frozen soups
– Processed meat products (sausages, meatballs)
– Ice cream and frozen desserts
– Mayonnaise and salad dressings
– Fruit fillings and jams
– Baked goods and instant mixes
– Frozen pastries and prepared meals

It’s one of the most common additives in processed foods. You’ve almost certainly eaten it today.

Why Do Food Companies Use It?

E1422 does one main job: it makes food thick and stable.

This makes food look better, taste better, and last longer on store shelves.

Without it, ketchup would be watery, sauces would separate into layers, frozen foods would develop ice crystals, and mayonnaise would break apart during storage.

E1422 is especially prized because it’s extremely resistant to heat and acid—it stays stable even when food is cooked, processed, or stored in acidic conditions. So food companies add it for very practical manufacturing and quality reasons.

Is It Safe?

Yes, E1422 is generally considered safe by regulatory bodies worldwide.

The FDA classifies it as GRAS (Generally Recognized As Safe).

The European Food Safety Authority (EFSA) has approved it for use throughout the EU.

No acceptable daily intake limit has been established because the amounts used in food are very small and pose no known health risk at normal consumption levels.

You would need to consume an impossibly large amount of E1422 in a single day to experience any adverse effects.

Natural vs Synthetic Version

E1422 can only be made through chemical modification—it doesn’t exist in nature.

The starting point: Natural starch from corn, potato, tapioca, or wheat.

The process: Chemically treated with acetic anhydride and adipic anhydride in a laboratory or industrial facility.

The result: A completely new ingredient with properties that native starch cannot achieve on its own.

Your body digests E1422 just like regular starch—as a carbohydrate. It cannot tell the difference between modified and unmodified starch.

Natural Alternatives

Want to avoid E1422?

Food companies sometimes use these alternatives:

– Cornstarch or potato starch (unmodified)
– Guar gum or xanthan gum (natural thickeners)
– Gelatin or carrageenan (gelling agents)
– Pectin (thickener from fruits)
– Arrowroot starch (natural alternative)

These work similarly but cost more and don’t perform as reliably in all applications. This is why modified starches like E1422 remain the industry standard for processed foods.

The Bottom Line

E1422 is a modified starch that’s been safely used in food production for decades.

It’s in most processed foods you eat regularly.

Regulatory bodies worldwide say it’s safe in normal amounts.

It’s not a concern for most people, though those with celiac disease should verify the starch source.

Like most food additives, E1422 exists to solve real manufacturing problems: keeping food thick and creamy, preventing separation, extending shelf life, and maintaining consistent quality. You have every right to know what’s in your food, and now you do.