Acetylated Distarch Adipate
The short version
A doubly modified starch — acetylated and crosslinked — used as a freeze-thaw-stable thickener.
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
Produced by treating native starch (often maize, tapioca, or potato) with acetic anhydride and adipic anhydride. The two modifications increase paste stability and resistance to retrogradation, breakdown, and freeze-thaw cycling.
How it's used
Used in frozen ready meals, sauces, soups, dressings, and infant foods. Provides smooth, stable texture that survives freezing, reheating, and acid environments. Among the most common modified starches in industrial food.
Safety profile
No ADI specified. Considered safe — passes through the digestive tract largely intact as resistant starch. Not associated with allergens despite typically being maize-derived. Allergen labelling applies only when the source starch is wheat.
Physical & chemical properties
Off-white powder. Hydrates in cold or hot water to give clear, viscous pastes. Markedly more stable to freeze-thaw than unmodified starch.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.