E1440 Hydroxypropyl starch

E1440Thickeners & 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

Hydroxypropyl starch (E1440) is a modified starch that gives a smooth, clear thickening in sauces, puddings and glazes. It is vegan, and gluten-free if made from corn, potato or tapioca.

86/100

Generally safe

Fine for most people at normal amounts.

E-numberE1440

Comes fromPlant

What it doesThickeners & gums

Glycemic index—

Daily limitNot set

Also calledE1440, Hydroxypropyl ether starch

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Permitted in the US, EU and Canada as a modified food starch. Limits apply to leftover propylene oxide in the finished starch.

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

What is it?

Hydroxypropyl starch is starch treated with a propylene-based reagent. The change keeps the paste clear and smooth, and it resists the grainy texture that forms after freezing.

Where it comes from: Made by treating starch with propylene oxide under alkaline conditions. The hydroxypropyl groups keep the paste clear and smooth and help it resist freezing.

Why it’s in food

Gives a clear, glossy finish
Resists grainy texture after freezing
Thickens puddings and fillings

Often found in

Frozen saucesPudding mixesGlazesFruit fillings

Also listed as: E1440, Hydroxypropyl ether starch, HP starch

Health & gut impact

Propylene oxide residueUnder study

The reagent is reactive, and regulators set limits on leftover residue in finished starch. Modern production keeps residue at very low levels.

JECFA evaluation of hydroxypropyl starch

What can I use instead?

Acetylated starch (E1420)

Ratio: A similar amount; a different texture

Best for: Sauces

Waxy maize starch

Ratio: About the same weight, as a clear thickener without modification

Best for: Pies and glazes

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 safe Acetylated starch E1420Acetylated 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 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 Arrowroot (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 moderation

Common questions

Is hydroxypropyl starch natural?

It starts as natural starch and is then modified in a chemical process. The starch itself comes from corn, potato or tapioca.

Why is it in frozen sauces?

It keeps the thickened sauce smooth after it has been frozen and thawed.

Is Hydroxypropyl starch safe?

Generally safe (86/100). Permitted in the US, EU and Canada as a modified food starch. Limits apply to leftover propylene oxide in the finished starch.

Is Hydroxypropyl 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: E1440
JECFA evaluation of hydroxypropyl starch

INS 1440