My diet:

E1420 Acetylated starch

E1420Thickeners & gumsOrigin: Plant
Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganYes
Gluten-freeDepends

Corn, potato and tapioca starches are gluten-free. Wheat-based starch is not, so check the source.

HalalYes
KosherYes
KetoDepends

Starch is a carbohydrate. The amount in a food is small, but it still counts toward carbs.

Low-FODMAPYes
The short answer
Acetylated starch (E1420) is a modified starch that thickens sauces and stays stable through freezing and acidic foods. It is vegan, and gluten-free if the source is corn, potato or tapioca.
Generally safe

Fine for most people at normal amounts.

E-numberE1420
Comes fromPlant
What it doesThickeners & gums
Glycemic index—
Daily limitNot set
Also calledE1420, Starch acetate

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Permitted in the US, EU and Canada as a modified food starch.

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

What is it?

Acetylated starch is starch with acetyl groups attached. That keeps the thickened texture steady through freezing, thawing and heating, and it suits soups, sauces, fillings and canned foods.

Where it comes from: Made by treating corn, potato, tapioca or wheat starch with acetic anhydride or vinyl acetate. The acetyl groups keep the starch stable through freezing and in acidic foods.

Why it’s in food

  • Stays thick through freezing
  • Works in acidic sauces
  • Gives a clean texture in soups and fillings

Often found in

Frozen saucesSoup mixesFruit fillingsCanned foods

Also listed as: E1420, Starch acetate, Acetylated food starch

Health & gut impact

Carbohydrate contentConcern

It is still starch and adds carbohydrate. In normal amounts the effect on blood sugar is small, but people on carb-limited diets should count it.

JECFA evaluation of acetylated starch

What can I use instead?

Distarch phosphate (E1412)

Ratio: A similar amount for freeze-thaw stability

Best for: Frozen foods

Tapioca starch

Ratio: About the same weight; less stable in long freezing

Best for: Home sauces

Related

More thickeners & gums:

Acetylated distarch adipate E1422Acetylated distarch adipate (E1422) is a modified starch used in frozen foods and sauces. It is allowed. The US name on the label is usually just modified food starch, and it still counts as carbohydrate.Generally safeAgar-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 safeArrowroot (Arrowroot starch)Arrowroot is a tasteless starch from a tropical rhizome. It is vegan and gluten-free, it makes a clear gel, and it is not keto.Use in moderationBeta-glucan (β-glucan)Beta-glucan is the soluble fiber in oats and barley that the FDA's heart-disease claim is about, at 3 grams a day. Barley versions contain gluten. Yeast versions are a different fiber and do not carry that claim.Generally safe

Common questions

Is acetylated starch gluten-free?

Only when it comes from corn, potato or tapioca. Check the source on the label for wheat.

Why do manufacturers modify starch?

Native starch can break down in freezing, acid or heat. Modification gives a steadier texture.

Is Acetylated starch safe?

Generally safe (86/100). Permitted in the US, EU and Canada as a modified food starch.

Is Acetylated starch gluten-free?

Depends. Corn, potato and tapioca starches are gluten-free. Wheat-based starch is not, so check the source.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E1420
  • JECFA evaluation of acetylated starch

INS 1420