E1402 - Alkaline modified starch

At a glance

• What it is: starch from edible plants that has been treated with alkali (base) to change its texture behavior. ¹
• What it does: mainly a thickener and stabilizer; it helps sauces and fillings stay uniform and less likely to separate. ²
• Where it’s allowed: authorized in the European Union with specifications in EU law, and permitted in the United States under the FDA rule for “food starch-modified.” ¹²³
• Label names: “E1402,” “alkaline modified starch,” “alkali-treated starch,” or “modified starch.”

Why is Alkaline modified starch added to food?

Food makers use E1402 to make mixtures thicker and more stable. It helps control texture during heating, mixing, shipping, and storage, so products pour and spoon the same way every time. In regulatory terms, modified starches may serve as stabilizers or thickeners in many foods. ²

What foods contain Alkaline modified starch?

You may find E1402 in foods that need a consistent body and smoothness, such as:

• Soups, sauces, and gravies
• Canned or jarred foods
• Bakery fillings and fruit preparations
• Dairy-style desserts and plant-based alternatives

In the EU, it is an authorized food additive; its permitted uses and specifications are set in EU regulations. ¹³

What can replace Alkaline modified starch?

Depending on the recipe and process, common alternatives include:

• Other modified starches, such as acid-treated starch, bleached starch, oxidised starch, enzyme-treated starch, distarch phosphate, acetylated starch or e1421-acetylated-starch, acetylated distarch adipate, or starch sodium octenyl succinate.
• Non-starch thickeners and stabilizers like xanthan gum, guar gum, carrageenan, or sodium carboxy methyl cellulose.

The best substitute depends on the cooking conditions (heat, shear, pH) and the desired mouthfeel.

How is Alkaline modified starch made?

Manufacturers start with a food starch (for example, from corn/maize, potato, tapioca, or wheat). The starch is treated with a food-grade alkali such as sodium hydroxide or potassium hydroxide, then neutralized, washed, and dried. This gentle alkaline step alters the starch structure so it thickens and stabilizes differently in food systems. Specifications for E1402 are defined in EU law, and alkaline treatment is among the permitted methods in the U.S. rule for food starch-modified. ¹²

Is Alkaline modified starch safe to eat?

Yes—when used as intended by regulations. In the European Union, E1402 is an authorized additive with official purity specifications. ¹³ In the United States, “food starch-modified” (which includes alkali-treated starch) is permitted for use in foods under 21 CFR 172.892, and must meet identity and safety conditions. ²

Does Alkaline modified starch have any benefits?

Technologically, it offers practical benefits in the kitchen and in manufacturing:

• Helps achieve steady, predictable thickening
• Improves stability of sauces, fillings, and similar foods during heating and storage
• Reduces separation and improves texture consistency

These are the reasons it is widely used as a stabilizer and thickener in many categories. ²

Who should avoid Alkaline modified starch?

• People with wheat allergy: If the starch source is wheat, U.S. labels must declare “wheat” due to allergen rules. Check ingredient lists. ⁴
• People on medically prescribed diets: Ask a healthcare professional if you need to limit certain additives or carbohydrate ingredients.

Myths & facts

• Myth: “All modified starches are synthetic chemicals.”
  Fact: Modified starches are derived from food starch and then gently processed (for example, by acid, alkali, enzymes, or other approved methods) to change cooking behavior. ²
• Myth: “E-numbers mean an ingredient is unsafe.”
  Fact: An E-number means the additive is authorized in the EU and has a purity specification; it does not imply a safety problem. ¹
• Myth: “Modified starch always contains gluten.”
  Fact: Modified starch can be made from various sources. If a U.S. product uses wheat starch, the label must identify wheat as an allergen. ⁴

Alkaline modified starch in branded foods

On packaging, you might see it listed as “modified starch,” “alkaline modified starch,” “alkali-treated starch,” or “E1402.” In North America, it often appears under the broader term “modified food starch.” Products that rely on stable, uniform texture—like jarred sauces, cream-style desserts, and ready-to-eat meals—commonly use it.

References

Footnotes

1. Commission Regulation (EU) No 231/2012 laying down specifications for food additives listed in Annexes II and III to Regulation (EC) No 1333/2008 — EUR-Lex. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32012R0231 ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶

2. Food starch-modified (21 CFR 172.892) — U.S. FDA/eCFR. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-172/subpart-I/section-172.892 ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷

3. Regulation (EC) No 1333/2008 on food additives — EUR-Lex. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32008R1333 ↩ ↩² ↩³

4. Food Allergen Labeling (FALCPA) — U.S. FDA. https://www.fda.gov/food/food-labeling-nutrition/food-allergen-labeling ↩ ↩²