Alkaline-treated starch
A modified starch made by treating plant starch with an alkali, used to thicken and stabilise sauces, soups and processed foods.
What is it?
Alkaline-treated starch is ordinary plant starch (typically from maize, wheat, potato or tapioca) that has been chemically modified by soaking or reacting it with a dilute alkaline solution such as sodium hydroxide or potassium hydroxide. The alkali breaks some of the molecular bonds within the starch granules, altering how they swell and behave when heated. The result is a modified starch with improved thickening stability compared with native starch.
What does it do?
When dispersed in water and heated, alkaline-treated starch forms a smooth, stable gel or paste. It resists breakdown better than unmodified starch under acidic conditions and freeze-thaw cycling. Food manufacturers use it to give consistent texture to products across varying processing temperatures and during chilled or frozen storage, where native starch would thin, weep or become grainy.
Where you will see it
Mainly found in soups, gravies, pasta sauces, cook-in sauces, salad dressings, frozen ready meals, instant noodles, custards and some baked goods. On UK ingredient labels it appears as 'modified starch' or 'E1402', sometimes listed simply as 'starch' if the modification level falls below the labelling threshold.
What the science says
Digestion and nutritional impact
Like all starches, alkaline-treated starch is broken down by amylase enzymes in the gut to glucose and absorbed. The alkali treatment changes the physical structure but does not fundamentally alter the digestive fate. Studies on modified starches generally show no meaningful difference in digestibility or glycaemic effect compared with the native starch of the same origin.
Modified starches authorised under EU Regulation 1333/2008, including alkaline-treated starch, were evaluated by EFSA's Panel on Food Additives and Nutrient Sources (ANS). The panel concluded that the human body digests them to glucose in the same way as unmodified starch and found no indication of adverse effects at use levels in food.
Sodium content from alkali treatment
Where sodium hydroxide is the alkali used in processing, trace residues of sodium may remain. At typical food-use levels this contribution to dietary sodium is negligible, but it is worth noting for individuals on a medically supervised very low-sodium diet who are scrutinising every source. The sodium contribution from the additive itself is far smaller than from added salt in the same product.
Residual sodium from sodium hydroxide processing aids in modified starches is at trace levels; regulatory specifications set under Annex III of EU Regulation 231/2012 define purity criteria that limit residual reagents.
Where it stands with the regulators
Who should be careful
People with a diagnosed allergy to a specific starch source (such as wheat) should check which plant the starch is derived from, as this is not always stated on UK labels. Look for 'modified starch', 'E1402', or the source plant name if declared. Those following a gluten-free diet should confirm the starch source before consumption if wheat-derived starch is possible.
The honest read
Alkaline-treated starch is one of the most thoroughly reviewed food additives in the EU and UK regulatory system. Modified starches as a group have been in widespread use for many decades, have been evaluated multiple times by EFSA, and the evidence base is well-established. There is no known biological concern linked specifically to E1402 at food-use levels. The main practical consideration for a small number of people is the plant source of the starch, not the alkaline treatment itself.
Related additives
Common questions
Is E1402 banned in the UK?
No. E1402 is approved for use in the UK under the retained and assimilated version of EU Regulation 1333/2008, which forms the basis of the UK's food additive framework after Brexit. It remains on the UK FSA's approved-additives list.
Is E1402 the same as MSG or other controversial additives?
No. E1402 is a modified starch, not a flavour enhancer or preservative. It is structurally related to ordinary potato, maize or wheat starch and has no connection to monosodium glutamate, artificial sweeteners or other additives that attract public debate.
What foods contain E1402?
It appears most often in packet soups, cook-in sauces, gravy granules, salad dressings, frozen ready meals, custard powders and some baked goods. On labels it may read 'modified starch', 'E1402' or, if the source plant is declared, 'modified wheat starch' or 'modified maize starch'.
Is E1402 vegan?
Yes. Alkaline-treated starch is derived entirely from plant sources (maize, wheat, potato or tapioca). The alkali used in processing (typically sodium hydroxide) is mineral-derived. There are no animal-derived ingredients or processing aids in its production.
Sources
- UK FSA Approved Additives and E Numbers
- EU Regulation 1333/2008 on food additives (consolidated text)
- Commission Regulation (EU) 231/2012 laying down specifications for food additives
- EFSA ANS Panel opinion on the re-evaluation of modified starches
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