E-numbers / Other additives / E1440
also: Hydroxypropyl distarch · Modified starch
A chemically modified starch used to thicken, stabilise and improve the texture of processed foods without breaking down during cooking or freezing.
Scan a barcode to check a food for hydroxypropyl starch. NutraSafe Pro · £3.99/month · iOS
Hydroxypropyl starch is native starch (typically from maize, potato, wheat or tapioca) that has been treated with propylene oxide to attach hydroxypropyl groups to the starch molecules.
Hydroxypropyl starch is native starch (typically from maize, potato, wheat or tapioca) that has been treated with propylene oxide to attach hydroxypropyl groups to the starch molecules. This modification makes the starch more stable, smoother-textured and resistant to heat, acids, freezing and shearing compared with native starch.
The hydroxypropyl groups reduce the tendency of starch granules to associate tightly with each other, lowering the gelatinisation temperature and preventing retrogradation (the hardening and weeping that happens when cooked starch cools or is frozen). The result is a thickener and texturiser that stays smooth and stable across a wide range of processing conditions.
Found in canned soups and sauces, gravies, frozen ready meals, pie fillings, instant puddings, dairy desserts, salad dressings, and infant foods where a smooth, freeze-thaw stable texture is needed. On a UK ingredient label it appears as 'hydroxypropyl starch', 'modified starch' or 'E1440'.
Hydroxypropyl starch is digested similarly to native starch. The hydroxypropyl substituents are largely cleaved off during digestion and absorbed or excreted without accumulating in the body. EFSA's expert panel reviewed metabolic studies and concluded that the modification does not meaningfully alter how the starch is broken down and used.
EFSA's Panel on Food Additives and Nutrient Sources (ANS Panel) reviewed toxicological data on hydroxypropyl starch and found no concern at the levels used in food, concluding that no numerical ADI was necessary.
During manufacture, propylene oxide reacts with starch and is almost entirely consumed. Very small residues of propylene chlorohydrin (a by-product) can remain, and regulatory limits exist to keep these extremely low. EFSA reviewed the residue data and set a specification limit rather than restricting use of the additive itself.
EU Regulation 1333/2008 specifies a maximum propylene chlorohydrin residue limit for hydroxypropyl starch to manage the trace by-product from propylene oxide treatment.
Hydroxypropyl starch is permitted in foods for infants and young children within the EU and UK regulatory framework, subject to specific conditions. Its use in this category has been evaluated and considered acceptable at specified levels.
Modified starches including E1440 are listed as permitted thickeners in processed cereal-based foods and baby foods for infants and young children under EU and UK food law, subject to specified maximum use levels.
People with coeliac disease or wheat allergy should check the source starch: if derived from wheat, it will typically be declared on the label (for example 'hydroxypropyl wheat starch' or 'modified starch (wheat)'). Those managing maize, potato or tapioca allergies should check the source similarly. Look for 'modified starch', 'hydroxypropyl starch' or 'E1440' on the ingredient list and check whether the source grain is named or in the allergen declaration.
Hydroxypropyl starch is one of the most thoroughly studied and long-established food texture agents. Its chemistry is well understood, its digestion pathways are mapped, and regulators in the EU, UK and globally have repeatedly reviewed it without finding a reason to restrict use. There is no meaningful body of independent research raising concern. The additive does what it says: it keeps sauces, soups and frozen meals smooth. The main practical consideration for consumers is the source starch, which matters for wheat allergy or coeliac disease.
No. Hydroxypropyl starch (E1440) is permitted in the UK under the UK FSA approved-additives list, which retained EU Regulation 1333/2008 permissions after the UK left the EU.
It starts as regular starch (maize, potato, wheat or tapioca) but has been chemically modified with hydroxypropyl groups. This makes it more resistant to heat, freezing and acidic conditions than native starch, so it is better suited to processed and frozen foods.
Canned soups and gravies, frozen ready meals, pie fillings, instant puddings, dairy desserts, salad dressings, and some infant and toddler foods. It appears as 'modified starch', 'hydroxypropyl starch' or 'E1440' on the ingredient list.
Yes. Hydroxypropyl starch is derived entirely from plant sources (cereal grains or root vegetables) and involves no animal-derived ingredients or processing aids.
Last reviewed: 20 June 2026
It's the only app that does thisUKJaneK
You Need This AppGmac2005
Best AppGK getting skinny UK App Store reviews
NutraSafe reads the label and puts every additive into plain English, with the source, right in the app.
NutraSafe Pro · £3.99/month · iOS
