What is E1451?

Complete guide to understanding E1451 (Acetylated Oxidized Starch) – the dual-modified transparent gel starch

The Quick Answer

E1451 is acetylated oxidized starch—a modified starch produced by treating native starch sequentially with sodium hypochlorite (for oxidation) and acetic anhydride (for acetylation) to create a starch combining the transparent gel clarity of oxidized starches with the water-binding benefits of acetylated starches. It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes dual chemical modification, making it a semi-synthetic or processed ingredient. E1451 functions as a thickener, stabilizer, emulsifier, binder, and gelling agent in food production, with exceptional properties for forming transparent gels, superior freeze-thaw stability, and excellent acid and temperature resistance.

E1451 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 E1451) confirmed safety with no need for a numerical ADI. E1451 is one of the most specialized modified starches in the food industry, found in premium products where transparent gel formation and superior stability are important (gummies, jellies, premium puddings, sauces, frozen desserts, bakery products, meat products, complementary foods for infants and young children). E1451 has approximately the same nutritional profile as native starch (providing 4 calories per gram) and similar blood sugar impact.

E1451 is part of the modified starch family (E1400-E1452), which represents some of the most extensively used food additives globally. E1451 is unique in combining oxidation (for gel clarity) with acetylation (for water-binding and stability).

What Exactly Is It?

E1451 is produced by treating native starch first with sodium hypochlorite (oxidation) and then with acetic anhydride (acetylation) under controlled conditions, creating a starch with both oxidative modifications (carboxyl groups) and acetyl ester groups, combining the unique properties of both modification types. Unlike starches that use single modifications, E1451 achieves its exceptional functionality through dual sequential treatment—first introducing oxidative functional groups that enable transparent gel formation, then adding acetyl groups that provide water-binding and hydrophobic protection.

Think of acetylated oxidized starch as “premium transparent gel starch with superior stability”—the oxidation introduces carboxyl groups that create electrostatic repulsion preventing starch molecules from clustering, enabling transparent gels. The acetylation adds water-binding capacity and hydrophobic protection that prevents syneresis and improves freeze-thaw stability. The result is a starch with exceptional properties: transparent gels with excellent stability, superior water-holding, and freeze-thaw resistance—properties impossible to achieve with single-modification starches.

Key characteristic: E1451’s most valuable property is combining transparent gel clarity (from oxidation) with superior water-binding and freeze-thaw stability (from acetylation). This makes E1451 ideal for premium gummies, jellies, and gels requiring both visual transparency and exceptional texture stability through freeze-thaw cycles.

Chemical identity:

• Primary component: Glucose polymers with BOTH carboxyl groups (from oxidation) AND acetyl ester groups (from acetylation)
• Oxidative modifications: Carboxyl groups (C=O) introduced through sodium hypochlorite oxidation
• Acetyl group content: Variable; typically lower than acetylation-only (E1420) due to dual modifications
• Hydrophobic character: Acetyl groups provide water-resistance; oxidative groups provide electrostatic repulsion
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch)
• Transparency mechanism: Carboxyl groups create electrostatic repulsion preventing molecular clustering
• Solubility: Water-dispersible forming transparent or translucent gels
• Viscosity: Good thickening at low viscosity; forms clear pastes
• Gel characteristics: Forms transparent, crystal-like gels with excellent clarity
• Color: White or nearly white; excellent whiteness vs. native starch

How it’s made:

E1451 is produced from native starch through sequential dual modification:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water
• Oxidation step (first): Sodium hypochlorite (NaOCl) added under controlled conditions (temperature, pH, duration)
• Oxidation mechanism: Hypochlorite introduces carboxyl groups; partial starch molecule degradation; creates transparent gel properties
• Acetylation step (second): After oxidation, acetic anhydride ((CH₃CO)₂O) added to acetylate the oxidized starch
• Acetylation mechanism: Acetyl groups form covalent ester bonds with hydroxyl groups, adding water-binding and stability properties
• Sequential control: Both oxidation and acetylation carefully controlled to achieve optimal synergistic properties
• Optional additional treatments: May undergo additional acid, alkali, enzyme, or bleaching treatment per GMP
• Optional pregelatinization: May be pre-gelatinized to produce instant-dissolving forms
• Neutralization: Excess oxidizing and acetylating agents removed or neutralized
• Washing and drying: Product washed to remove excess chemicals, then dried
• Purity specification: EU and international standards specify starch content and residual levels

Where You’ll Find It

E1451 appears in foods requiring both transparent gel formation and superior freeze-thaw stability:

Primary Food Applications:

• Gummies and jellies (PRIMARY USE) – creates transparent, crystal-like gels with excellent bite and visual appeal; prevents texture degradation during freeze-thaw
• Premium puddings and desserts (PRIMARY USE) – forms transparent, creamy gels with superior texture stability
• Sauces and gravies – transparent appearance with improved viscosity stability and freeze-thaw tolerance
• Frozen desserts – exceptional freeze-thaw stability; maintains texture and appearance during storage
• Bakery fillings – pie fillings, pastry fillings; transparent appearance with improved stability
• Confectionery fillings – candy centers, coating formulations; excellent gel strength and clarity
• Meat products – sausages, ham, processed meats; binder and water-holding capacity
• Complementary foods for infants and young children (APPROVED) – approved for baby cereals, fruit purees, meat-based baby foods; maximum 60,000 mg/kg
• Premium dairy products – yogurt, creamy puddings, custards with transparency desired
• Prepared and frozen meals – sauces and gravies in frozen prepared meals; maintains texture through freeze-thaw
• Canned foods and preserves – stabilizer surviving thermal processing

Regulatory scope (widely approved): JECFA—Approved as INS 1451; listed in Codex GSFA Table 3; permitted per GMP, including in complementary foods for infants and young children (max. 60,000 mg/kg). EU—E1451 approved under Commission Regulation 231/2012; EFSA confirmed safe (2017); approved for baby foods. FDA—Approved as food additive. Approved globally in virtually all countries.

Market prevalence: E1451 is used in premium food products where both visual transparency and superior stability are valued. Common in gummies, premium jellies, and high-quality desserts, particularly in Asian and European markets where gel texture is prized.

Why Do Food Companies Use It?

E1451’s unique advantage is combining transparent gel clarity with superior water-binding and freeze-thaw stability—creating premium gel products with both visual appeal and texture durability.

Food manufacturers use acetylated oxidized starch for:

• Transparent gel formation: Creates crystal-like, transparent gels; superior visual appeal vs. opaque native starch
• Water-binding capacity: Superior moisture retention from acetylation; prevents weeping and separation
• Freeze-thaw stability: Exceptional resistance to texture degradation during freeze-thaw cycles
• Gel clarity: Forms transparent pastes and gels; improved visual transparency from oxidation
• Dual gel properties: Combines strong gel formation with excellent transparency
• Premium texture perception: Transparent gels perceived as more premium and appealing
• Reduced syneresis: Prevents water separation; maintains gel glossiness and appearance
• Thermal stability: Maintains properties through heating, cooling, and reheating
• Acid stability: Maintains properties across wide pH ranges
• Extended shelf life: Superior water retention and stability during storage
• Infant food suitability: Approved for complementary foods for infants/young children (max. 60,000 mg/kg)
• Gelatine replacement: Can partially replace gelatin in gummies and jellies while providing additional stability
• Cost efficiency: Single ingredient provides properties requiring multiple additives with other starches
• Regulatory approval: Approved globally including for baby foods

Key advantage: E1451 enables production of visually premium gel products—transparent, crystal-like gels with perfect texture stability through freeze-thaw cycles. This is impossible with single-modification starches; you cannot achieve both transparency AND superior water-binding with E1404 (oxidized) or E1420 (acetylated) alone.

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1451; ADI “not specified” (highest confidence); approved for complementary foods for infants and young children (max. 60,000 mg/kg)
• EU: Approved as E1451 under Commission Regulation 231/2012; EFSA comprehensively re-evaluated in 2017; approved for baby foods
• FDA (USA): Approved as food additive; classified as GRAS (Generally Recognized As Safe)
• Codex Alimentarius: Listed as INS 1451 in GSFA Table 3; permitted per GMP, including baby foods
• 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, infants; approved for baby foods
• Metabolic fate: Not absorbed intact; significantly hydrolyzed by intestinal enzymes; glucose absorbed; remaining material fermented by gut microbiota
• Oxidative group metabolism: Carboxyl groups from oxidation are normal metabolic products
• Acetyl group metabolism: Acetyl groups released during digestion; acetyl/acetic acid normal metabolic products
• No bioaccumulation: Fully metabolized and completely eliminated
• ADI status: “Not specified” (EFSA 2017)—highest regulatory confidence
• Infant food safety: Approved for complementary foods for infants and young children—highest safety level
• 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: E1451 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
• Not prebiotic: Unlike soluble fibers, does not selectively promote beneficial bacteria growth

Comparison: Acetylated Oxidized vs Related Starches

The Bottom Line

E1451 (acetylated oxidized starch) is a safe, widely-approved modified starch that uniquely combines transparent gel clarity with superior water-binding and freeze-thaw stability, creating premium gel products with both visual appeal and exceptional texture durability. The EFSA’s 2017 comprehensive re-evaluation confirmed safety with no need for a numerical ADI limit. E1451’s approval for complementary foods for infants and young children represents the highest confidence in safety.

Key facts: E1451 is safe at all practical food use levels. ADI “not specified” (EFSA 2017) indicating highest regulatory confidence. Approved globally in all major jurisdictions, including for baby foods. 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.

Unique synergy: E1451 uniquely combines oxidation (for transparent gel clarity) with acetylation (for superior water-binding)—creating properties impossible with single-modification starches. You cannot achieve both transparency AND superior water-retention with E1404 (oxidized only) or E1420 (acetylated only).

For consumers: E1451 is safe to consume. Products containing acetylated oxidized starch are not health risks. E1451 is approved for complementary foods for infants and young children—the highest safety standard. Nutritionally E1451 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 gelling agent with exceptional regulatory confidence reflected in the 2017 EFSA determination of “no ADI needed” and approval for baby foods.

Premium positioning: E1451’s transparent gels with superior stability enable creation of premium gel products—gummies, jellies, puddings with both visual crystal clarity and excellent texture stability through freeze-thaw cycles.

Bottom recommendation: E1451 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. E1451’s approval for baby foods represents the highest confidence in safety. No precautions necessary. Consume freely. Particularly suitable for premium gel products and infant/toddler foods. Safe for all ages including infants.