E1404 Oxidised starch (Oxidized starch)

E1404Thickeners & gumsOrigin: Plant

Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganYes

Gluten-freeDepends

Usually from corn, potato or tapioca. Wheat-based versions are not gluten-free, so check the source on the label.

HalalYes

KosherYes

KetoNo

It is starch, a carbohydrate, so it adds carbs even in small amounts.

Low-FODMAPDepends

Corn and potato versions are low-FODMAP. Wheat versions are not.

The short answer

Oxidised starch (E1404) is a modified corn or potato starch that gives batters a crisp coating and sauces a smooth, clear finish. It's vegan and safe, but it is not keto.

86/100

Generally safe

Fine for most people at normal amounts.

E-numberE1404

Comes fromPlant

What it doesThickeners & gums

Glycemic index—

Daily limitNot set

Also calledOxidized starch, Oxidised corn starch

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Approved in the US, EU and Canada as a thickener and batter agent. The treatment is controlled so that residues stay within limits.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Oxidation breaks some of the starch chains, so the starch thins more easily and sets with a clearer, less gummy texture. Batter mixes often use it because it makes the coating crisp rather than heavy.

Where it comes from: Starch from corn, potato or tapioca, treated with a mild oxidizing agent. The treatment makes the starch thin more easily and form a smoother, clearer paste.

Why it’s in food

Makes batters crisp after frying
Gives sauces a smooth, clear finish
Reduces gumminess in coatings
Works in cold-set puddings

Often found in

Batter mixesBreadcrumbsCanned soupsGravy mixesConfectionery coatings

Also listed as: Oxidized starch, Oxidised corn starch, E1404

Health & gut impact

Blood sugarUnder study

It is starch, so it is digested into sugars like other starches. Its effect on blood sugar is similar to that of cornstarch.

JECFA evaluation of modified starches

What can I use instead?

Cornstarch

Ratio: 1:1 in most sauces

Best for: Clear sauces and simple thickening

More thickeners & gums:

Agar-Agar E406Agar-agar (E406) is a seaweed gel that sets firmer than gelatin. It's safe, vegan, gluten-free, keto and kosher, and is the easiest plant swap for gelatin.Generally safe Calcium alginate (Seaweed salt) E404Calcium alginate (E404) is a seaweed-based gel that sets in cold liquid when it meets calcium. It's the basis of vegan spheres and cheese analogues. It's vegan, gluten-free and safe.Generally safe Carrageenan E407Carrageenan (E407) is a seaweed thickener in plant milks and deli meats. It's approved, but some studies link it to gut inflammation, so people with IBD often avoid it.Use in moderation Cassia gum E427Cassia gum (E427) is a seed thickener, not cinnamon. Europe allows it in limited foods. In the US it is mainly a pet-food ingredient. Specs are strict because early batches carried impurities.Use in moderation

Common questions

Is oxidised starch gluten-free?

Depends on the source. Corn and potato versions are gluten-free. Wheat-based ones are not, so read the label.

Is E1404 the same as cornstarch?

No. It is cornstarch that has been chemically treated, so it thins and sets differently in batters and sauces.

Is Oxidised starch safe?

Generally safe (86/100). Approved in the US, EU and Canada as a thickener and batter agent. The treatment is controlled so that residues stay within limits.

Is Oxidised starch gluten-free?

Depends. Usually from corn, potato or tapioca. Wheat-based versions are not gluten-free, so check the source on the label.

Spotted a mistake on this page? Report it ›

Scientific sources & regulatory citations

EFSA OpenFoodTox: E1404
JECFA evaluation of modified starches

INS 1404