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Wageningen University

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1423: Acetylated di-starch glecerol

Prepared by treating starch with acetic acid anhydride and glycerol. This results in a starch that is resistant against stirring and high temperatures and with a high stability after cooling.

Function & characteristics:
Thickening agent

Many food products

Acceptable Daily Intake:
None determined

Side effects:
None known

Dietary restrictions:
None, modified starches can be used by all religious groups, vegans and vegetarians.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands