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E1422 · Emulsifiers, Stabilisers, Thickeners

Acetylated distarch adipate

No known risk thickener

Modified starch; digested like starch.

Category
Emulsifiers, Stabilisers, Thickeners
Vegan
Yes
Vegetarian
Yes

What it is

E1422 (Acetylated distarch adipate) is a modified starch. It is chemically engineered to withstand extreme heat, intense shear (mixing), and high acidity without breaking down or losing its thickness.

How it is used in food

Corn or potato starch tweaked chemically so sauces survive freezing and reheating without turning watery.

Commonly found in
  • Ketchup and BBQ sauces
  • Fruit pie fillings (survives the baking process)
  • Mayonnaise and salad dressings
  • Baby food (as a thickener)

Health and safety

None known.

Your body digests it as ordinary starch.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted Approved.

Identification on labels

E-number
E1422

Alternatives to this additive

  • E415: Xanthan gum — A strong hydrocolloid that can thicken highly acidic sauces, though it provides a slightly "slimier" texture than starch.

How it is made

It is created by treating native starch (usually corn, potato, or tapioca) with acetic anhydride and adipic anhydride. This cross-links the starch molecules, making them incredibly stable.

  1. Chemical modification — Starch is reacted with acetic anhydride and adipic anhydride to cross-link the molecular structure.

Worth knowing

"Modified starch" doesn’t mean genetically modified.

Conclusion

E1422 is a triumph of food engineering, allowing sauces to be boiled, frozen, and squeezed through factory pipes without turning watery. It poses no health risks and is universally approved.

References

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Entry last reviewed 2026-07-28.

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