{"id":3916,"date":"2026-01-20T13:52:29","date_gmt":"2026-01-20T06:52:29","guid":{"rendered":"https:\/\/hungduystarch.com\/e1404-oxidized-starch-infini\/"},"modified":"2026-06-11T10:29:48","modified_gmt":"2026-06-11T03:29:48","slug":"e1404-oxidized-starch-infini","status":"publish","type":"product","link":"https:\/\/hungduystarch.com\/en\/e1404-oxidized-starch-infini\/","title":{"rendered":"E1404 – Infini"},"content":{"rendered":"

E1404 <\/strong><\/span><\/a>Oxidized Starch is one of the most widely used modified starches in food processing applications requiring low viscosity, high transparency, and superior film-forming performance. In this article, <\/i>H\u00f9ng Duy Starch <\/i><\/span><\/strong><\/a><\/span><\/em>provides an in-depth overview of E1404 Oxidized Starch, including its functional properties, key applications, and the reasons why it has become a preferred ingredient solution for manufacturers seeking consistent quality, processing efficiency, and international standards across diverse industries.\u00a0<\/span><\/i><\/p>\n

1. What is E1404 Oxidized Starch<\/b>?<\/strong><\/h2>\n

E1404 Oxidized Starch is a modified starch produced from native starch sources such as cassava (tapioca), corn, or potato through a controlled oxidation process using sodium hypochlorite (NaOCl). This modification alters the starch’s molecular structure, enhancing its functional properties, including lower viscosity, higher clarity, improved stability, excellent film-forming capability, and rapid thickening performance.<\/span><\/p>\n

These characteristics make E1404 Oxidized Starch an ideal solution for specialized industrial applications and modern manufacturing processes that require consistent product quality, efficient processing performance, and reliable functionality.<\/span><\/p>\n

\"Oxidized
Oxidized Starch is a modified starch produced through a controlled oxidation process<\/span><\/figcaption><\/figure>\n

According to international classification systems, E1404 is the designated food additive code for Oxidized Starch under the European Union (EU) food additive framework. It corresponds to INS 1404 under the Codex Alimentarius standards established by FAO\/WHO and is commonly referred to as Oxidized Starch (US English) or Oxidised Starch (British English).<\/span><\/p>\n

2. Chemical Structure of E1404 Oxidized Starch<\/b><\/strong><\/h2>\n

The oxidation process primarily modifies the hydroxyl (-OH) groups in native starch, generating carbonyl (C=O) and carboxyl (-COOH) functional groups while partially reducing the polymer chain length. These structural changes result in lower viscosity, higher clarity, improved film-forming properties, and better dispersion in aqueous systems.<\/span><\/p>\n

As a result, E1404 Oxidized Starch provides effective thickening, stabilization, and texture enhancement, making it suitable for applications in confectionery, puddings, ice cream, sauces, soups, frozen foods, as well as paper and packaging industries.<\/span><\/p>\n

\"e1404\"
Chemical Structure of E1404 Oxidized Starch<\/span><\/figcaption><\/figure>\n

3. Key Properties of E1404 Oxidized Starch<\/b><\/strong><\/h2>\n