What is E1420 Definition and Chemical Nature
E1420, also known as acetylated distarch adipate, is a type of modified starch used in the food industry to improve texture, stability, and shelf life. It is produced by chemically altering natural starch, most commonly sourced from corn, potato, or tapioca, through treatment with acetic anhydride and adipic anhydride. This process changes the starch’s molecular structure, making it more resistant to heat, acid, and physical stress during food processing and storage.
As a food additive, E1420 belongs to the category of thickeners and stabilisers within the E-number system used in the UK and across Europe. Unlike native starch, it does not break down as easily, which allows products to maintain their consistency over time. This makes it especially useful in processed foods that undergo repeated heating and cooling, or are stored for long periods before consumption.
Functional Role of E1420 in Food Products
E1420, also called acetylated distarch adipate, is mainly used in foods as a thickener, stabiliser, and anti‑caking agent. It helps keep sauces smooth, prevents clumping in powdered products, and gives baked goods a better, softer texture. Because it holds up well under heat, cold, and freezing, it’s popular in both chilled and frozen foods.
You’ll often find E1420 in:
- Bakery products – cakes, pastries, fillings
- Sauces and dressings – salad dressings, gravies, dips
- Dairy items – yoghurts, custards, puddings
- Processed foods – ready meals, soups, powdered mixes
Its main benefits for manufacturers include:
- Better texture – keeps food creamy, smooth, or fluffy as needed
- Improved stability – stops ingredients from separating during storage
- Extended shelf life – resists spoilage by preventing texture breakdown over time
Because it performs well across a wide pH range and doesn’t change much during cooking or freezing, E1420 is valued as a reliable additive in UK food production.
Regulatory status and safety of E1420
E1420, or acetylated distarch adipate, is approved for use in foods by major food safety bodies, including the European Food Safety Authority (EFSA), the US Food and Drug Administration (FDA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). In the UK and across the EU, its use is strictly regulated under food additive legislation, ensuring only safe levels make it into products.
The acceptable daily intake (ADI) set for modified starches like E1420 is generally listed as “not specified” by JECFA, meaning it’s considered safe at the levels normally used in food manufacturing. Legal limits still apply depending on the product type, and manufacturers must comply with these strict boundaries.
Scientific reviews, including EFSA’s re-evaluations, have confirmed that E1420 is not toxic, does not build up in the body, and is digested much like natural starch. Studies have found no evidence of cancer-causing, reproductive, or DNA-damaging effects.
E1420 is typically well tolerated, but some individuals may experience mild digestive discomfort (such as gas or bloating) if consuming large amounts, especially from multiple food sources. Allergic reactions are extremely rare, and because it’s derived from plant starch (commonly maize, potato, or tapioca), it’s naturally gluten-free — making it suitable for coeliac diets.
Health Considerations and Concerns
For most people, E1420 (acetylated distarch adipate) is considered safe and is well tolerated by the body. It isn’t digested in quite the same way as regular starch – a portion can pass through to the large intestine, acting more like dietary fibre. This means it generally has little effect on blood sugar levels, which can make it suitable for diabetic diets in moderation. It’s also naturally gluten free, as it’s made from sources like corn, potato, or tapioca, so it can be used safely in coeliac-friendly foods.
Allergic reactions to E1420 are rare, and there’s no strong evidence linking it to common food sensitivities. That said, people with specific starch or maize allergies should check the source of the additive, as raw materials can vary by manufacturer.
Compared to other modified starches, E1420 has good heat and acid stability, meaning it performs well in sauces and dressings where others might break down. It’s generally considered a milder additive in terms of digestion effects, especially when compared to some gums or synthetic thickeners.
Labelling and Consumer Awareness
How to spot E1420 on labels
E1420 will usually be listed in the ingredients as “E1420”, “acetylated distarch adipate”, or “modified starch”. Some brands prefer to write the name instead of the E‑number, so it’s worth scanning for both. It’s most often found in products like ready meals, sauces, soups, bakery goods and processed dairy.
Tips if you want to avoid or limit E1420
If you’re trying to cut back on E1420:
- Read ingredient lists fully – don’t just rely on the marketing claims on the front of the pack.
- Look for fresh or minimally processed foods – these usually don’t contain modified starches.
- Choose “clean label” products – some brands now promote recipes with natural thickeners like arrowroot, tapioca starch or rice flour.
- Cook from scratch – avoids most hidden additives altogether.
Common misconceptions about E1420
A few points that can clear up confusion:
- E‑numbers aren’t always “bad” – many are simply codes for safe, approved additives.
- E1420 isn’t gluten – it’s made from starch (often corn, potato or tapioca), so it can be suitable for gluten‑free diets depending on the source.
- It’s not purely artificial – it starts from natural starch, then goes through a modification process to make it more stable.
Alternatives to E1420 in Food Processing
For food makers looking to avoid modified starches like E1420 (acetylated distarch adipate), there are several natural and “clean label” options available. Many brands in the UK are switching to these alternatives to meet growing consumer demand for simpler ingredient lists.
Natural substitutes often include:
- Native starches such as potato, maize, or tapioca starch (unmodified)
- Rice flour or wheat starch for thickening and texture
- Pectin or agar-agar from plant sources
- Guar gum or xanthan gum for stabilising and thickening
Trending clean label alternatives like these work well in certain recipes, but they usually have their limits. Without E1420, foods may be less resistant to heat, freezing, and acidic conditions. This means loaf cakes might lose shape, sauces could split, and frozen meals might develop ice crystals more easily.
Manufacturers often need to adjust recipes when removing E1420, using a combination of natural thickeners to maintain texture and shelf life. Choosing the right substitute depends on factors like cooking temperatures, storage conditions, and the product’s target shelf life.
The Role of Taichy Food in Promoting Safe and Quality Food Additives
At Taichy Food, we take food additive safety seriously – especially with ingredients like E1420 modified starch. We believe customers have the right to know exactly what’s in their food, so we’re upfront on our labels and keep our ingredient lists clear and easy to read.
For E1420, we only source from trusted suppliers who meet both UK and international safety standards. Every batch goes through strict checks to make sure it’s pure, consistent, and free from any unwanted contaminants.
To maintain quality, we:
- Work closely with approved suppliers who follow BRCGS and HACCP guidelines
- Test ingredients for safety and performance before they leave the factory
- Make sure our use of E1420 stays within EFSA and UK Food Standards Agency limits
- Keep our processes audited so you can trust the consistency of our products
Our approach means that when you see E1420 in one of our items, you know it’s there for a reason – to keep the texture, stability, and shelf life spot on – and that it’s been handled with the highest level of quality control.
