E1414 (Acetylated Distarch Phosphate) is a natural starch (from corn, potato, cassava, or wheat) that undergoes dual modification through two steps:<\/p>\n
- \n
- Cross-linking with sodium trimetaphosphate (STMP) or phosphorus oxychloride (POCl\u2083).<\/li>\n
- Acetylation via acetic anhydride or vinyl acetate.<\/li>\n<\/ul>\n
This combination produces a multifunctional modified starch that is heat-stable, acid-resistant, maintains integrity under strong shear, and prevents degradation or syneresis during freeze\u2013thaw cycles.<\/p>\n
Internationally, E1414 is the designation for Acetylated Distarch Phosphate under the European Union (EU) food additive regulations. According to the FAO\/WHO Codex Alimentarius, it is identified as INS No. 1414. It may also be referred to scientifically as Acetylated Cross-linked Starch or Acetylated Phosphated Starch.<\/p>\n
2. Chemical structure of E1414<\/strong><\/h2>\n
E1414 is essentially starch modified simultaneously via phosphate cross-linking and acetylation of hydroxyl groups (\u2013OH) at C-2, C-3, and C-6 positions of glucose units. Specifically:<\/p>\n
- \n
- Phosphate cross-linking:<\/strong> Sodium trimetaphosphate (STMP) or phosphorus oxychloride (POCl\u2083) forms phosphodiester bridges (-O\u2013PO\u2082\u2013O-) between starch chains, enhancing heat, acid, and shear resistance while limiting swelling and starch breakdown.<\/li>\n
- Acetylation:<\/strong> Acetic anhydride or vinyl acetate introduces acetyl groups (\u2013O\u2013COCH\u2083) to hydroxyls, helping the starch paste maintain smooth viscosity and resist water separation.<\/li>\n<\/ul>\n
The combination of these two modifications creates a dual-structured starch where polysaccharide chains are both cross-linked by phosphate bridges and substituted with acetyl groups, resulting in high stability under harsh industrial processing while maintaining good swelling and thickening properties.<\/p>\n
![\"e1414\"](\"https:\/\/hungduystarch.com\/wp-content\/uploads\/2026\/01\/e1414-3.png\")
Chemical structure of E1414<\/figcaption><\/figure>\n 3. Key properties of Acetylated Distarch Phosphate E1414<\/strong><\/h2>\n
E1414 offers superior structural strength and physical stability compared to single-modified starches like E1404 or E1412:<\/p>\n
- \n
- Freeze\u2013thaw stable: minimizes starch degradation and water separation, maintaining moisture, smooth texture, and uniformity.<\/li>\n
- Heat and acid resistant: maintains viscosity and structure during boiling, pasteurization, sterilization, and acidic environments without gelling, hardening, or syneresis.<\/li>\n
- Mechanically stable: retains viscosity and smooth texture under strong shear, pumping, or homogenization in industrial processes.<\/li>\n
- Improves clarity and brightness of starch paste.<\/li>\n
- Acts as a natural emulsifier, stabilizing oil\u2013water emulsions.<\/li>\n
- Provides rapid thickening and gel formation with mild heating, allowing better control over viscosity and consistency without long cooking times.<\/li>\n<\/ul>\n
4. Food applications of E1414<\/strong><\/h2>\n
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- Processed meat & seafood:<\/strong> Retains water and adhesion, provides natural firm\u2013elastic texture for sausages, fish balls, ham; reduces water loss during cooking or frying; maintains shape during freezing; serves as a safe alternative to borax.<\/li>\n
- Noodles and pasta:<\/strong> Enhances elasticity and chewiness, controls swelling, ensures smooth, shiny, non-sticky strands, and reduces breakage during cooking, drying, and storage.<\/li>\n
- Acidic sauces and soups:<\/strong> Stabilizes viscosity in canned soups, chili or tomato sauces, cream\/cheese sauces, and fruit fillings; prevents separation under heat or low pH, maintaining smooth and uniform texture.<\/li>\n
- Frozen foods:<\/strong> Stabilizes structure, prevents water separation and cracking in fillings, sauces, meatballs, or prepared seafood.<\/li>\n
- Dairy & desserts:<\/strong> Provides creamy texture in yogurt, ice cream, pudding, custard, and beverage creams; prevents layer separation and maintains uniform consistency.<\/li>\n
- Confectionery & pastry fillings:<\/strong> Thickens and stabilizes gummy candies, pudding, and fruit fillings; ensures elasticity, shine, no syneresis, and structural integrity during baking or drying.<\/li>\n
- Canned foods:<\/strong> Maintains structure in canned fish, meat, and convenience foods; minimizes lumping and water separation during sterilization and long-term storage.<\/li>\n<\/ul>\n
![\"e1414\"](\"https:\/\/hungduystarch.com\/wp-content\/uploads\/2026\/01\/e1414-2.png\")
Applications of E1414 in sauces, soups, and acidic foods<\/figcaption><\/figure>\n 5. Reliable suppliers of high-quality E1414<\/strong><\/h2>\n
With over 55 years in the Vietnamese wheat starch industry, H\u00f9ng Duy Starch is one of the few companies fully controlling the production, R&D, and supply of modified wheat starch, including E1414 Acetylated Distarch Phosphate. Their manufacturing facilities in the core cassava region of T\u00e2y Ninh, combined with cross-border Vietnam\u2013Cambodia sourcing, ensure a stable, high-quality supply meeting the strict technical requirements of modern food processing.<\/p>\n
Key strengths of H\u00f9ng Duy Starch:<\/strong><\/p>\n
- \n
- Strong international trade capability:<\/strong> Extensive markets in Europe, USA, Japan, Asia, and Oceania; can export legally to high-standard countries, ensuring global compliance and product quality.<\/li>\n
- 50,000-ton logistics & storage system:<\/strong> Comprehensive management from storage to transportation; supports international shipping terms (FOB\/CFR\/CIF\/Door-to-door) and document optimization, ensuring stable year-round supply.<\/li>\n
- Sustainable Vietnam\u2013Cambodia raw material sourcing:<\/strong> Long-term collaboration with Cambodian cassava federations and border suppliers; expertise in customs and quarantine ensures high-quality fresh cassava supply for production.<\/li>\n
- Leading R&D & production:<\/strong> Pioneer in Vietnam for modified wheat starch technology; produces over 20 internationally standardized starch products, offering heat-resistant, acid-stable, and structure-stable solutions for multiple industries.<\/li>\n<\/ul>\n
For inquiries about E1414 Acetylated Distarch Phosphate, technical specifications, or tailored application solutions, please leave your contact details, and the H\u00f9ng Duy Starch team will provide prompt and accurate support.<\/p>\n
- \n
- Ms. Le Bao Uyen: <\/b>(+84) 919 998 997 | <\/span>Email: <\/b>uyenle@hungduy.com<\/span><\/a><\/li>\n
- Mr. Michael Yoong: <\/b>(+84) 916 611 369\u00a0 | <\/span>Email:<\/b> michael.yoong@hungduy.com<\/span><\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
E1414 \u2013 Acetylated Distarch Phosphate is a dual-modified starch widely used in modern food industries due to its excellent heat resistance, acid stability, and superior water retention. This article from H\u00f9ng Duy Starch \u2013 a leading manufacturer, supplier, and exporter of modified starch \u2013 will help you understand the chemical nature, structure, key properties, and […]<\/p>\n","protected":false},"featured_media":3037,"template":"","meta":{"_acf_changed":false},"product_category":[33],"class_list":["post-3912","product","type-product","status-publish","has-post-thumbnail","hentry","product_category-modified-tapioca-starch"],"acf":[],"_links":{"self":[{"href":"https:\/\/hungduystarch.com\/en\/wp-json\/wp\/v2\/product\/3912","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hungduystarch.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/hungduystarch.com\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungduystarch.com\/en\/wp-json\/wp\/v2\/media\/3037"}],"wp:attachment":[{"href":"https:\/\/hungduystarch.com\/en\/wp-json\/wp\/v2\/media?parent=3912"}],"wp:term":[{"taxonomy":"product_category","embeddable":true,"href":"https:\/\/hungduystarch.com\/en\/wp-json\/wp\/v2\/product_category?post=3912"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
- Mr. Michael Yoong: <\/b>(+84) 916 611 369\u00a0 | <\/span>Email:<\/b> michael.yoong@hungduy.com<\/span><\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"
- 50,000-ton logistics & storage system:<\/strong> Comprehensive management from storage to transportation; supports international shipping terms (FOB\/CFR\/CIF\/Door-to-door) and document optimization, ensuring stable year-round supply.<\/li>\n
- Noodles and pasta:<\/strong> Enhances elasticity and chewiness, controls swelling, ensures smooth, shiny, non-sticky strands, and reduces breakage during cooking, drying, and storage.<\/li>\n
- Processed meat & seafood:<\/strong> Retains water and adhesion, provides natural firm\u2013elastic texture for sausages, fish balls, ham; reduces water loss during cooking or frying; maintains shape during freezing; serves as a safe alternative to borax.<\/li>\n
- Acetylation:<\/strong> Acetic anhydride or vinyl acetate introduces acetyl groups (\u2013O\u2013COCH\u2083) to hydroxyls, helping the starch paste maintain smooth viscosity and resist water separation.<\/li>\n<\/ul>\n
- Phosphate cross-linking:<\/strong> Sodium trimetaphosphate (STMP) or phosphorus oxychloride (POCl\u2083) forms phosphodiester bridges (-O\u2013PO\u2082\u2013O-) between starch chains, enhancing heat, acid, and shear resistance while limiting swelling and starch breakdown.<\/li>\n