# Starch, Food, Modified: Oxidized Hydroxypropyl Starch (E1440)

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**Safety rating:** SAFE
**E-number:** E1440
**CAS number:** 68412-86-2
**Category:** stabilizer
**FDA GRAS:** no
**Adverse events (FDA AERS):** 0
**FDA recalls:** 0
**Last updated:** 2026-04-04

## Summary

Oxidized hydroxypropyl starch is a chemically modified food starch created through oxidation and hydroxypropylation of natural starch. It functions as a stabilizer and thickener in processed foods, helping maintain texture and consistency in various applications.

## Regulatory status

| Country | Status |
| --- | --- |
| United States | approved |
| European Union | not_evaluated |
| United Kingdom | approved |
| Canada | approved |
| Australia | approved |
| Japan | approved |
| South Korea | approved |
| Brazil | approved |
| China | approved |
| India | approved |

## Detailed analysis

## What is Oxidized Hydroxypropyl Starch?

Oxidized hydroxypropyl starch (CAS Number 68412-86-2) is a food-grade modified starch derived from natural starch sources such as corn, potato, or tapioca. The starch undergoes two chemical modifications: hydroxypropylation, which adds hydroxypropyl groups to the starch molecule, and oxidation, which breaks down some of the starch chains. These modifications alter the starch's physical and chemical properties, making it more suitable for specific industrial food applications.

## Common Uses

This modified starch is primarily used in the food industry as a stabilizer and thickener. Its applications include:

- Sauces and gravies
- Salad dressings and condiments
- Soups and broths
- Baked goods and desserts
- Processed meat products
- Dairy products including yogurt and puddings
- Frozen foods

The oxidized hydroxypropyl modification provides improved stability under various processing conditions, including heat, shear, and acidic environments. This makes it valuable for products that require extended shelf life or specific textural properties.

## Safety Assessment

According to FDA records, oxidized hydroxypropyl starch has generated zero adverse event reports and zero recalls. However, it is important to note that this additive has not been granted Generally Recognized as Safe (GRAS) status by the FDA, which means it does not have a formal determination of safety for unrestricted use.

The lack of GRAS status does not indicate concern about safety; rather, it reflects that comprehensive safety dossiers may not have been formally submitted and evaluated under the GRAS notification program. Modified starches in general have been used in food for decades with established safety profiles. The chemical modifications applied to create oxidized hydroxypropyl starch are well-understood processes that have been applied to various starch sources.

As with all food additives, modified starches undergo metabolism in the digestive system similar to regular starch. The modified glucose units are digested and absorbed like conventional carbohydrates.

## Regulatory Status

The regulatory status of oxidized hydroxypropyl starch varies internationally:

- **United States**: Listed as a food additive for use as a stabilizer/thickener. Not GRAS-affirmed.
- **European Union**: Similar modified starches may be approved under EU food additive regulations (EC 1333/2008), though specific approval status requires verification.
- **Other regions**: Approval status varies by country; manufacturers should verify regional regulations before use.

Food manufacturers using this ingredient in products must ensure compliance with applicable regulations in their target markets. Labeling requirements typically mandate disclosure of modified starch on ingredient lists.

## Key Studies

Direct clinical studies specifically on oxidized hydroxypropyl starch are limited in published literature. However, scientific literature on modified starches in general demonstrates:

- Safety data on chemically modified starches show no significant toxicological concerns at typical food use levels
- Modified starch safety has been assessed through composition-based approaches, which evaluate the chemical modifications and resulting molecular structure
- Digestibility and metabolic fate of modified starches are comparable to conventional starch
- The oxidation and hydroxypropylation processes are established food chemistry techniques with demonstrated safety histories

Manufacturers typically rely on compositional safety data and historical use patterns rather than extensive clinical trials for modified starch approvals. The absence of adverse events reported to the FDA despite widespread use in food products supports the safety profile of this ingredient class.

## Sources

- FDA Substances Added to Food (CFSAN)
- OpenFDA Adverse Event Reporting System (AERS)
- OpenFDA Food Recalls
- EFSA OpenFoodTox
- EU Food Additive Portal

## Citation

Additive Facts. "Starch, Food, Modified: Oxidized Hydroxypropyl Starch (E1440) — Safety, regulation, and evidence." https://additivefacts.com/additives/starch-food-modified-oxidized-hydroxypropyl-starch. Accessed 2026-05-20.