Modified Starch
A broad, safe category of heavily processed plant starches used for texture.
- Category
- Thickeners
- Vegan
- Yes
- Vegetarian
- Yes
What it is
A general classification for starches that have been chemically or physically altered to improve their stability under heat, acid, or freezing.
How it is used in food
Modified starches thicken, stabilise and bind water far more reliably than native starch, holding sauces, soups, dressings and dairy desserts smooth through heating, freezing, acidic conditions and mechanical shear. They let manufacturers cut fat while keeping a creamy mouthfeel, prevent syneresis (weeping) in chilled and frozen ready meals, and are gluten-free, so they are widely used in coeliac-safe baking.
Commonly found in- Sauces
- Soups
- Frozen meals
Health and safety
Modified starches are generally recognized as safe and are metabolized similarly to natural starch.
EFSA's ANS Panel re-evaluated the whole group of modified starches in 2017 and concluded there was no safety concern at reported use levels, setting no numerical ADI — the digestive tract breaks most of them down to glucose like ordinary starch, while resistant fractions ferment in the colon much as dietary fibre does.
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
- E14xx
Worth knowing
The name causes constant confusion: "modified" here means physically or chemically treated starch (heat, acid, enzymes, esterification or cross-linking), and has nothing to do with genetic modification. The E14xx family covers roughly E1404 through E1452, each number a different treatment — E1414 for acetylated cross-linked starch, E1442 for the freeze-thaw workhorse hydroxypropyl distarch phosphate.
Conclusion
A broad, safe category of heavily processed plant starches used for texture.
References
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Open the appEntry last reviewed 2026-07-28.
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