E1420: Acetylated Starch
Main role: thickening and texture control
Also listed as: starch acetate
What is E1420 (Acetylated Starch)?
Acetylated starch has acetate groups introduced through controlled processing. The treatment changes starch behavior in water and can help manage texture during storage.
What does it do in food?
Its main role is thickening and texture control. Starch modification changes recipe performance, such as thickening, binding, emulsification, or stability. The E number identifies the specified treatment. It does not by itself identify the crop source or certify a product for an allergen-free diet.
Food and formulation examples
- Sauces
- Desserts
- Bakery fillings
These examples describe formulation roles, not a list of unrestricted legal uses. Availability and permitted applications differ by country and food category.
Label names and ingredient questions
Look for E1420, E 1420, or the ingredient name. Related names and label terms include starch acetate. A family code can cover more than one specified form; check the full declaration when the distinction matters.
Acetylated starch is distinct from acetic acid E260. A shared acetic-acid-related group does not mean the thickener supplies the same acidity as vinegar.
Is E1420 safe?
EFSA’s 2017 assessment covered these specified starches; infant applications require separate consideration. EFSA modified starches re-evaluation (2017).
A label identifies the ingredient but usually not its concentration. Calculating daily intake requires the amount in the food and the quantities eaten.
Authorization and conditions of use
The Great Britain food additive register lists E1420 as Acetylated starch. This is an entry subject to its stated conditions, not unrestricted permission for every food. The record links to the applicable authorization terms. For an EU product, use the European Commission food additive database to check the relevant food category and limits. Other countries may use different names or rules.