Oxidized Starch E1404
Oxidized Starch is a food-grade modified starch used by food manufacturers to control texture, viscosity, coating behavior, batter adhesion, film formation, moisture retention and process performance. This page is designed as an industrial sourcing and specification-review guide for buyers who need Oxidized Starch E1404 with the right botanical source, viscosity profile, documentation package, packaging format and regulatory suitability for the destination market.
Product identity
| Product | Oxidized Starch |
|---|---|
| Common names | Oxidized food starch, modified food starch, E1404, INS 1404 |
| Category | Modified Starches, Fibres & Bulking Agents |
| Function | Texture, bulking, viscosity control, binding, coating, film-forming and carrier ingredient |
| E / INS number | E1404 / INS 1404 |
| CAS / identity | 65996-62-5 |
| Typical form | Powder, granule or agglomerated grade |
| Typical appearance | White to off-white free-flowing powder, depending on source and specification |
| Possible starch bases | Corn, waxy maize, potato, tapioca, wheat or other food starch sources |
| Procurement focus | Botanical source, viscosity, pH, moisture, microbiology, allergen status, GMO status, certification and destination-market compliance |
Application fit
Potential use areas may include:
- Soups, sauces, gravies and ready-meal bases
- Dressings, marinades and pourable systems
- Bakery fillings, glazes, coatings and batters
- Meat products, formed foods and restructured systems
- Fried coatings, breading adhesion and batter pickup control
- Confectionery, snack systems and surface-coating applications
- Dry blends where a functional starch carrier or bulking system is needed
Industrial function and performance profile
Oxidized Starch is selected when a food system needs a starch with modified paste behavior rather than the full thickening profile of native starch. Depending on the raw material and modification level, oxidized starch can provide lower hot-paste viscosity, shorter body, improved film formation, better coating adhesion, smoother mouthfeel, improved whiteness, reduced tendency to form long stringy textures and better processing behavior at higher solids. These properties make it useful in applications where the food processor needs controlled texture without excessive gumminess or heavy viscosity.
How oxidized starch works in food systems
Oxidation modifies starch granules and starch polymers to create a different hydration, gelatinization and paste profile from the native starch base. In practical formulation work, this can help processors build a stable but less heavy texture, improve surface adhesion, support thin films and coatings, and achieve predictable viscosity during cooking, pumping, filling or heat treatment. The final performance should always be confirmed through bench trials, pilot production and shelf-life testing under the intended process conditions.
Texture and viscosity control
Oxidized starch can support smooth texture, short-bodied viscosity and controlled thickening. It is useful where high solids or cook-up systems need viscosity without an overly elastic or pasty texture.
- Useful in sauces, gravies, soups and ready-meal bases
- Helps manage pumpability and filling behavior
- Can reduce excessive stringiness compared with some native starch systems
- Requires viscosity testing under the actual cooking and shear profile
Film formation and coating adhesion
One of the major industrial reasons to review oxidized starch is its coating and film-forming behavior. It may improve adhesion in batters, breadings, surface coatings and glaze systems when matched with the correct solids level and process.
- Supports batter pickup and surface coverage
- Can improve adhesion to meat, poultry, seafood or vegetable surfaces
- Useful in dry coating and wet coating systems
- Performance depends on hydration, temperature and substrate surface condition
Binding and moisture management
Oxidized starch may contribute to binding, water distribution and structural support in processed foods. It can help manage purge, syneresis or surface moisture when combined with proteins, salts, fibers or other starches.
- Relevant for formed, filled and coated products
- May support bite, sliceability and shape retention
- Can be part of a broader moisture-control system
- Requires validation after freezing, thawing, reheating or chilled storage
Carrier and bulking role
In dry blends, seasoning systems and instant products, oxidized starch can act as a functional carrier or bulking component. Flowability, dispersibility, particle size and dusting behavior should be checked before scale-up.
- Useful in premixes and dry ingredient systems
- Can support powder handling and dose uniformity
- May assist with dispersion of minor ingredients
- Bulk density and particle size should match the factory process
Application guidance by food category
| Application | Industrial purpose | Key evaluation points |
|---|---|---|
| Soups, sauces and gravies | Viscosity control, smooth texture, short body and heat-process tolerance | Brookfield/RVA/Brabender viscosity, pH, salt level, cook temperature, holding time, shear and fill temperature |
| Dressings and marinades | Suspension support, mouthfeel, pourability and phase stability | Oil level, acid level, salt, emulsifier system, hydration method and chilled stability |
| Bakery fillings and glazes | Texture control, gloss, film formation, moisture management and bake stability | Sugar level, water activity, baking temperature, freeze-thaw need, spreadability and post-bake texture |
| Batters and breadings | Adhesion, coating pickup, surface coverage, crispness support and fry performance | Hydration time, batter viscosity, pickup percentage, frying temperature, oil absorption, adhesion after freezing and reconstitution behavior |
| Meat and formed products | Binding, purge control, sliceability, bite and yield management | Protein extraction, phosphate/salt system, cook loss, freeze-thaw stability, texture analyzer results and label requirements |
| Convenience meals | Process stability, reheating performance, viscosity retention and clean serving texture | Retort, pasteurization, chilled storage, microwave reheating, pumpability and sauce separation |
| Dry mixes and instant systems | Bulking, carrier function, dispersibility and powder handling | Particle size, bulk density, dusting, caking tendency, wettability and blending uniformity |
Key formulation and processing factors
The correct oxidized starch grade should be selected after reviewing the entire food matrix and production process. A starch that performs well in a neutral sauce may not perform the same way in an acidic dressing, high-salt marinade, high-sugar filling, frozen batter or meat emulsion. Industrial buyers should request supplier guidance and run application trials before replacing an existing starch grade.
Botanical source
Corn, waxy maize, tapioca, potato and wheat-based oxidized starches can behave differently. Source affects granule size, gelatinization behavior, texture, clarity, flavor profile, allergen status and market acceptance.
Viscosity method
Viscosity values are only comparable when the same test method is used. Buyers should define solids level, cooking temperature, holding time, spindle or instrument type, speed, measurement temperature and sample preparation method.
Hydration and cooking
Some grades require heat to fully develop viscosity, while instant or pregelatinized versions may disperse in cold water. Incorrect hydration can cause lumping, fisheyes, poor viscosity development or inconsistent texture.
pH, salt and shear
Acid, salt, sugar, mechanical shear and thermal treatment can change starch performance. The product should be tested under actual factory conditions such as high-shear mixing, pasteurization, retort, hot filling or chilled storage.
Comparison with other starch options
Oxidized Starch E1404 is often reviewed alongside native starch, acetylated starch, crosslinked starches, hydroxypropylated starches, pregelatinized starches and starch sodium octenyl succinate. The best choice depends on whether the manufacturer needs high viscosity, heat stability, freeze-thaw stability, emulsification, coating adhesion, clarity, low viscosity at high solids or a specific label declaration.
| Starch type | Typical reason to compare | Buyer note |
|---|---|---|
| Native starch | Basic thickening and cost efficiency | May be less stable under acid, shear, heat or freeze-thaw conditions depending on source. |
| Oxidized starch E1404 | Short texture, coating adhesion, film formation and controlled viscosity | Good candidate for coatings, batters and systems needing less heavy paste behavior. |
| Crosslinked starches | High process stability under heat, acid and shear | Often reviewed for retort sauces, canned products, high-shear processes and acidic foods. |
| Acetylated or hydroxypropylated starches | Freeze-thaw and storage stability | Often reviewed for chilled, frozen and thawed products where syneresis control is critical. |
| Pregelatinized starch | Cold-water viscosity and instant preparation | Useful in instant mixes, cold-process sauces and dry blend systems. |
| Starch sodium octenyl succinate | Emulsion stabilization and encapsulation | More relevant where oil, flavor, clouding agent or emulsion stabilization is the main function. |
Technical purchasing notes
When reviewing Oxidized Starch, compare the supplier specification against the intended food application, process conditions, target function, label expectations and local rules. For industrial purchasing, the most useful inquiry normally includes target grade, botanical source, viscosity requirement, physical form, packaging size, quantity, destination, certification requirements and documentation requirements.
Specification parameters to request
A serious industrial quotation should be supported by a specification that allows the buyer's R&D, QA, regulatory and purchasing teams to compare grades objectively. The following parameters are commonly useful when evaluating Oxidized Starch E1404:
| Parameter | Why it matters |
|---|---|
| Botanical source | Influences functionality, texture, gelatinization profile, allergen status, GMO questions and customer acceptance. |
| Moisture | Affects shelf life, microbial stability, powder flow, caking risk and active solids calculation. |
| pH | Important for compatibility with sauces, dressings, meat systems, dairy-style products and acidified foods. |
| Viscosity | Central performance parameter; should include method, solids level, temperature, instrument and measurement conditions. |
| Particle size | Affects dispersion, dusting, hydration, dry blending, mouthfeel and process handling. |
| Whiteness / color | Important for light-colored sauces, coatings, bakery fillings and clean visual appearance. |
| Ash and impurities | Supports quality assessment and comparison between suppliers or origin plants. |
| Microbiological limits | Essential for food safety, especially in ready-to-eat, low-moisture or post-process applications. |
| Heavy metals | Required for many customer specifications, import checks and regulatory reviews. |
| Allergen and GMO status | Critical where the starch source may be wheat, corn or another crop with customer-specific declaration requirements. |
| Certifications | Halal, kosher, ISO, FSSC 22000, BRCGS, non-GMO, organic or other certifications may be needed depending on the customer. |
Quality, storage and handling
Oxidized Starch is normally handled as a dry powder. It should be stored in closed original packaging, protected from moisture, odors, pests, direct sunlight and excessive heat. Warehouses should use clean, dry and food-grade storage practices. Open bags should be resealed or transferred to suitable closed containers to reduce caking, contamination and moisture pickup.
Incoming inspection
- Check bag integrity, lot number and label consistency
- Compare certificate of analysis against purchase specification
- Inspect appearance, odor, foreign matter and caking
- Confirm allergen, GMO and origin declarations where required
- Retain samples according to the factory quality plan
Factory handling
- Use dust-control procedures during dumping and dosing
- Avoid cross-contamination with allergens or strong odors
- Control humidity in storage and production areas
- Use first-expired, first-out stock rotation
- Validate sieve, magnet or foreign-body controls where applicable
Application testing
- Run bench trials at the intended solids level
- Test process temperature, shear and holding time
- Measure viscosity at processing and serving temperatures
- Check shelf-life stability under actual storage conditions
- Compare sensory, texture and appearance against the current standard
Scale-up controls
- Confirm hydration order and mixing speed
- Check lumping, dusting and feeding behavior
- Monitor batch-to-batch viscosity variation
- Set corrective limits for texture or viscosity drift
- Document line trials before full commercial conversion
Documents to request
Buyers should request a complete document package before approving a new Oxidized Starch supplier. Documentation needs vary by destination country, product category and customer audit standard, but the following documents are commonly requested:
- Product specification or technical data sheet
- Certificate of analysis for available batch or lot
- Safety data sheet where applicable
- Food-grade, food-additive or E1404 compliance declaration
- Origin, manufacturer and production-site information
- Botanical source declaration, such as corn, potato, tapioca, wheat or waxy maize
- Allergen statement, including wheat/gluten status when relevant
- GMO statement or non-GMO certificate if required by the buyer
- Halal, kosher, vegan, vegetarian or other market-specific declarations when applicable
- Heavy metals, microbiological limits and contaminant statements
- Shelf-life, storage conditions and recommended handling information
- Label draft, packaging details, net weight, pallet configuration and loading quantity
- Market-specific declarations required by the destination country
Packaging and logistics options
Oxidized Starch is typically supplied in multiwall paper bags, PE-lined bags, woven PP bags, big bags or palletized industrial packaging. Packaging selection should match the buyer's factory intake system, humidity conditions, material-handling equipment, warehouse space and food safety requirements. For export shipments, pallet type, fumigation status, container loading, moisture protection and label language should be confirmed before shipment.
| Packaging item | What to confirm |
|---|---|
| Bag size | Common industrial options may include 20 kg, 25 kg or customer-specific bag sizes depending on supplier availability. |
| Big bag option | Useful for high-volume plants with bulk handling systems; confirm liner, lifting loops, discharge spout and food-grade suitability. |
| Pallet configuration | Confirm bags per pallet, pallet dimensions, stretch wrapping, corner protection and maximum stack height. |
| Moisture protection | Important for long-distance shipping, humid climates and containerized export movements. |
| Label requirements | Confirm product name, E number, batch number, net weight, origin, shelf life, storage instructions and language requirements. |
| Transport conditions | Dry, odor-free, clean containers or trucks should be used to protect powder quality and food-grade status. |
Regulatory and labeling considerations
Oxidized Starch may be declared according to local rules as Oxidized Starch, Modified Starch, Modified Food Starch, E1404 or INS 1404 depending on destination market and product category. Buyers should confirm the correct label declaration, permitted food categories, maximum use levels, additive status and import requirements before purchase. Special attention may be required for infant foods, organic products, clean-label programs, gluten-free products, non-GMO claims and customer-specific restricted-substance lists.
How to request this product
Send the product name, target grade or reference specification, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Oxidized Starch, attach or describe your existing specification, label, certificate of analysis, botanical source, viscosity method and application so supplier options can be compared more accurately.
For R&D and QA teams
- Target application and finished-product category
- Current starch grade or benchmark sample
- Desired viscosity, texture, clarity, adhesion or film-forming behavior
- Processing temperature, shear, pH, salt, sugar and fat level
- Storage condition, shelf-life target and sensory expectations
For purchasing teams
- Required monthly or annual quantity
- Preferred bag size, pallet size or big bag requirement
- Destination country, port, delivery address and Incoterms
- Required certifications and document package
- Target price structure, lead time and shipment schedule
Useful answers
What is Oxidized Starch used for in food manufacturing?
Oxidized Starch is typically used for texture, viscosity control, bulking, coating adhesion, film formation, moisture control and process stability. Exact suitability depends on botanical source, grade, process, regulations and supplier documents.
How is Oxidized Starch different from native starch?
Oxidized Starch is modified to change the functional behavior of native starch. Depending on the grade, it may provide shorter texture, lower hot viscosity, improved paste smoothness, better coating behavior and stronger film-forming performance than the original starch base.
Which applications are most relevant?
Common review areas include soups, sauces, gravies, dressings, bakery fillings, batters, breadings, coatings, meat products, formed foods, ready meals and dry blend systems. Each application should be tested under real processing and storage conditions.
Which documents should be requested?
Buyers commonly request a technical data sheet or specification, certificate of analysis, safety data sheet, food-grade declaration, origin statement, allergen statement, GMO statement, shelf-life information, label draft, packaging details and pallet configuration.
What should I specify when requesting a quote?
Provide the target application, botanical source, required viscosity or benchmark sample, quantity, destination country, packaging preference, delivery term, required certifications and document package. If replacing an existing starch, share the current specification and certificate of analysis.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label requirements and buyer responsibility. Always verify local compliance before import, production or finished-product launch.
Can Global Food Additives source Oxidized Starch?
Global Food Additives can review sourcing options for Oxidized Starch according to target specification, botanical source, viscosity profile, quantity, destination, packaging and required documentation.
Can Oxidized Starch be used as a clean-label ingredient?
Clean-label acceptance depends on the buyer's market, brand policy and local labeling rules. Some markets or customers may prefer native starch or physically modified starches, while others accept modified starches such as E1404. The buyer should confirm label strategy before approval.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. For Oxidized Starch E1404, please include botanical source, target viscosity, application, packaging format and any required certifications. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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