Acetylated Starch
The short version
An acetylated single-modified starch — improves freeze-thaw stability in frozen foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by reacting native starch with acetic anhydride or vinyl acetate, esterifying a small fraction of the starch hydroxyl groups with acetyl groups. The acetyl groups interfere with re-crystallization (retrogradation) of the starch on cooling — improving freeze-thaw stability.
How it's used
Used in frozen foods, fruit pie fillings, instant puddings, and salad dressings where the modification must reduce ice-crystal damage during freezing and thawing cycles. Less heavily modified than acetylated distarch adipate (E1422) or acetylated distarch phosphate (E1414).
Safety profile
ADI not specified — considered safe. Treated as a food carbohydrate; modifying reagent residues are limited by regulation.
Physical & chemical properties
Off-white powder, similar to native starch in feel but with notably improved freeze-thaw and cold-storage stability.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.