Acetylated Starch E1420
modified_starch — Primarily modified_natural.
Starch acetate
CAS: 9045-28-7
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Acetylated Starch?
Acetylated starch is produced by reacting starch with acetic anhydride or vinyl acetate, introducing acetyl ester groups. The acetyl groups reduce the tendency of starch chains to reassociate (retrogradation), improving freeze-thaw stability, clarity, and shelf life in gelled products. Used in frozen foods, refrigerated salad dressings, and bakery fillings. JECFA considers it acceptable with no ADI specified. EFSA confirmed safety in 2017. Approved in EU, USA, Canada, Japan, and Australia. Degree of substitution is regulated (maximum DS of 0.1 in most jurisdictions).
? Did You Know?
Beyond food, Acetylated Starch is also used in cosmetics, medicine, industrial applications. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
Although classified as natural in origin, commercial Acetylated Starch is typically manufactured rather than extracted directly from food sources.
In the EU, Acetylated Starch has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
None
United States (FDA)
Generally recognized as safe
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a 60kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
This additive is not known to occur naturally in significant quantities.
Manufacturing
Produced by treating starch with acetic anhydride or vinyl acetate.
Applications Beyond Food
Texture modifier
Tablet binder
Paper coating, textile sizing