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E1440Modified starchLow concern
Hydroxypropyl Starch
In plain words
The short version
Hydroxypropylated starch — improves freeze-thaw stability and clarity in dairy desserts.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
ADI not specified — considered safe. Treated as a food carbohydrate; propylene oxide residue must be below regulatory limits.
The detail
Manufactured by reacting native starch with propylene oxide under alkaline conditions, grafting hydroxypropyl ether groups onto a fraction of the starch hydroxyl positions. The ether groups disrupt retrogradation and improve clarity.
Used in yogurts, puddings, frozen sauces, and salad dressings where clear, smooth gels and freeze-thaw stability matter. Often paired with cross-linked starches (E1442) for combined heat tolerance.
Off-white powder, similar in feel to native starch but with notably improved storage and freeze-thaw properties.
Permitted globally without restrictive limits.
Sources
- EFSA ANS Panel: Re-evaluation of oxidised starch (E 1404), ... hydroxypropyl starch (E 1440) ... as food additives (2017) — European Food Safety Authority (EFSA Journal), 2017. No safety concern; no numerical ADI needed
- WHO JECFA database: Hydroxypropyl starch (INS 1440), 82nd meeting evaluation (2016) — WHO / Joint FAO/WHO Expert Committee on Food Additives, 2016. ADI not specified
- 21 CFR 172.892: Food starch-modified (etherification with propylene oxide) — U.S. FDA / eCFR, 2001. US permission for propylene-oxide-treated starch; residue limit is set for propylene chlorohydrin
- Commission Regulation (EU) No 1129/2011: Union list of food additives (Annex II to Reg. 1333/2008), as adopted — European Union (text via legislation.gov.uk, The National Archives), 2011. EU authorisation at quantum satis
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.