Safety Grading GREEN – SAFE
EFSA’s comprehensive 2017 re‑evaluation of modified starches concluded there is no safety concern at reported uses and use levels for the general population, covering E1422 among other derivatives (EFSA 2017). JECFA/Codex lists acetylated distarch adipate for use under Good Manufacturing Practice in multiple food categories (Codex GSFA). The European Commission has since followed up on EFSA’s opinion, including calls for data to fine‑tune specifications, but without identifying risk that would change the fundamental safety conclusion (EC call, 2024).
Evidence sweep: Modified starches are partially digested like native starch, with a small resistant fraction fermented to short‑chain fatty acids (SCFAs) in the colon. Human and animal studies have not shown genotoxicity, carcinogenicity, or reproductive toxicity at high test doses. Occasional GI effects (bloating, loose stools) can occur with very high intakes, particularly when combined with other fermentable carbohydrates, but these are mild and reversible. Exposure assessments indicate wide safety margins at permitted use levels in sauces, dairy desserts, and baby foods.
Net‑risk judgment: E1422 remains legally authorised with benign toxicological profiles and favorable exposure margins. With no consistent signals of harm at typical intakes, it qualifies for a GREEN grade. Caveats: individuals with specific starch intolerance or low‑carb therapeutic diets may wish to monitor intake – infants fed specialized formulas should follow professional guidance, but E1422 has a long history of safe use in weaning foods.
Should You Avoid E1422?
The general public does not need to avoid acetylated distarch adipate. If you experience digestive sensitivity to starch thickeners, start low and evaluate tolerance. People on strict ketogenic protocols may limit modified starches for dietary goals rather than safety reasons.
Common Uses
- Thickener and stabiliser in sauces, soups, gravies, and baby foods.
- Texture stabilisation in yogurts, puddings, and fruit fillings.
- Improved freeze–thaw stability for frozen meals and pies.
- Binder in reduced‑fat dressings and spreads.
Common Names / Synonyms
- Modified starch E1422.
- Acetylated distarch adipate, distarch adipate.
- INS 1422.
What Is It?
E1422 is produced by lightly esterifying food starch (often corn or potato) with acetic anhydride and adipic anhydride. The treatment introduces a very low degree of substitution and some cross‑links between starch chains. This modest chemical change improves process tolerance, gelling becomes more predictable, viscosity holds under heat and acidity, and the product resists syneresis and retrogradation. Manufacturing is tightly controlled to keep reagents and by‑products within specification, after which the starch is thoroughly washed and dried. Functionally, E1422 delivers a smooth, stable texture at relatively low use levels and helps maintain quality during freeze – thaw cycles. In the gut, most of the material behaves like regular starch. Small resistant fraction is fermented by the microbiota to SCFAs that may confer metabolic benefits in the colon.
From a nutritional perspective, E1422 contributes negligible micronutrients and a small amount of carbohydrate per serving, similar to native starches used as thickeners. It is gluten‑free when produced from gluten‑free sources but always check product labelling for allergen statements if you are highly sensitive.
Where It’s Allowed (EU vs US)
Permitted throughout the EU (Regulation (EC) No 1333/2008). In the U.S., modified starches such as acetylated distarch adipate are generally recognised as safe (GRAS) when used in line with good manufacturing practice. Many other jurisdictions (e.g., Australia/New Zealand, Japan) also authorise E1422.