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Wageningen University

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E 1411: Di-starch glycerol

Prepared by treating starch with glycerol. The starch is partially degraded and combined with glycerol.

Function & characteristics:
Thickening agent and emulsifier

Many food products, pharmaceuticals

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