Enzyme-treated starch
A perfectly safe, natural starch derivative.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Enzyme-treated starch is plant starch whose chains have been clipped by food-grade enzymes.
How it is used in food
Gives precise control of thickness without harsh chemistry.
Commonly found in- Dairy desserts
- Sauces
- Infant foods
Health and safety
None known — enzymatic clipping is the same reaction your own saliva and gut start on any starch.
EFSA's 2017 re-evaluation of the modified starches found no safety concern at the reported use levels and set no numerical ADI — they are handled as food ingredients rather than as toxicological hazards.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E1405
Worth knowing
Your saliva does a rougher version of this to every mouthful of bread you chew.
Conclusion
A perfectly safe, natural starch derivative.
References
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Open the appEntry last reviewed 2026-07-28.
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