Acetylated Oxidized Starch
The short version
A dual-modified starch — combines oxidation (lower viscosity) with acetylation (freeze-thaw stability).
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 sequentially oxidizing native starch with sodium hypochlorite then acetylating the result with acetic anhydride. The oxidation step shortens starch chains (lowers viscosity); the acetylation step adds freeze-thaw stability.
How it's used
Used in dairy desserts, instant puddings, and infant formula where the dual modification delivers low viscosity, good clarity, and reliable freeze-thaw and acid stability. Less common than the simpler E1404 oxidized starch or E1420 acetylated starch.
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. Low-viscosity, clear-gelling, freeze-thaw stable. Stable in storage.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.