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Starch sodium octenyl succinate, E1450 in the E number scheme of food additives, is a modified starch.
These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota.
E1450, also known as starch sodium octenyl succinate (OSA starch), is a chemically modified starch-based food additive.
Starch sodium octenyl succinate is produced by reacting natural starch – typically derived from corn, wheat, potato, or tapioca – with octenyl succinic anhydride (OSA).
This modification gives the starch amphiphilic properties, meaning Sodium starch octenylsuccinate can interact with both water and fat, making Sodium starch octenylsuccinate an effective emulsifier and stabilizer in food applications.
CAS No.: 66829-29-6, 52906-93-1, 125109-81-1
Chemical Name:Starch Sodiilm octenylsuccinate
CBNumber:CB62125855
Molecular Formula:
Molecular Weight:0
Synonymsstarch sodium octenyl succinte,Sodium octenylsuccinate starch,Starch Sodiilm octenylsuccinate,Octyl starch sodium alkenyl succinic acid,starch food modified: starch sodium octenyl succinate,TIANFU-CHEM_Sodium octenylsuccinate starch 66829-29-6
Starch sodium octenyl succinate is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds.
The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution.
Sodium starch octenylsuccinate is a modified starch derivative commonly used as a food additive and emulsifier.
Starch sodium octenylsuccinate is derived from natural starch through a process of esterification with octenyl succinic anhydride, which imparts unique properties to the starch.
Starch sodium octenylsuccinate is a modified starch.
Starch sodium octenyl succinate is obtained by esterification of food starch with octenylsuccinic anhydride, and neutralisation with either sodium hydroxide or sodium carbonate as a pH buffer, in accordance with good manufacturing practice.
Starch sodium octenylsuccinate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
Starch sodium octenyl succinate E1450, also known as starch sodium octenyl succinate (OSA starch), is a chemically modified starch-based food additive.
Starch sodium octenyl succinate is produced by reacting natural starch – typically derived from corn, wheat, potato, or tapioca – with octenyl succinic anhydride (OSA).
This modification gives the starch amphiphilic properties, meaning Starch sodium octenyl succinate can interact with both water and fat, making Starch sodium octenyl succinate an effective emulsifier and stabilizer in food applications.
Sodium octenyl succinate starch (food additive E1450) is a modified starch of plant origin used in the food industry as a stabiliser, thickener, and emulsifier.
Starch sodium octenyl succinate helps products remain homogeneous, prevents phase separation, and maintains a pleasant texture throughout the product’s shelf life.
In its finished form, additive E1450 does not occur in nature; however, Sodium starch octenylsuccinate has a natural base — plant-derived starch (corn, potato, or tapioca).
After specific processing, Starch sodium octenyl succinate acquires new functional properties, which is why E1450 is considered a synthetically modified additive obtained from natural raw materials.
The stabiliser E1450 is produced through controlled treatment of native starch, altering its structure and improving its technological performance, particularly its emulsifying capacity.
From a chemical perspective, Starch sodium octenyl succinate E1450 is a starch derivative modified with salts of octenyl succinic acid.
Starch sodium octenyl succinate appears as a white or slightly creamy powder without a pronounced odour.
Starch sodium octenyl succinate interacts well with water and remains stable during heating and cooling.
Sodium octylsuccinate starch is a modified form of starch that has been chemically modified with octylsuccinic anhydride to make Starch sodium octenyl succinate E1450 more hydrophobic.
This allows Starch sodium octenyl succinate E1450 to blend better with fats and oils, making Starch sodium octenyl succinate E1450 useful as an emulsifier in food and cosmetics.
Starch sodium octenyl succinate, a modified starch, is derived through the esterification of food starch using octenyl-succinic anhydride and then neutralizing Starch sodium octenyl succinate E1450 with either sodium hydroxide or sodium carbonate to maintain the pH, in compliance with established good manufacturing practices (GMP).
Additionally, starch sodium octenyl succinate can undergo further treatments, such as exposure to acid, alkali, enzymes, or bleaching, as per GMP guidelines.
Starch Sodium Octenyl Succinate, commonly known by its food additive code E1450, is a type of modified starch widely used in the food industry.
Sodium starch octenylsuccinate is created by chemically modifying a natural starch – often from maize, tapioca or potato – with octenyl succinic anhydride (OSA).
This modification enhances the starch’s functional properties, particularly its ability to emulsify and stabilise mixtures.
From a chemical standpoint, E1450 is a starch molecule whose hydroxyl groups have been partially substituted with octenyl succinate groups, and neutralised with sodium.
This alteration changes the way the starch behaves in water and oil systems, giving Sodium starch octenylsuccinate better dispersibility, film-forming capacity, and improved resistance to heat, acid, and shear during processing.
The E number classification system, used across the UK, EU, and many other regions, identifies approved food additives for safety and regulatory purposes.
In this system, E1450 specifically denotes starch sodium octenyl succinate, grouping Sodium starch octenylsuccinate within starch-based thickeners, stabilisers, and emulsifiers. Being an approved additive means Sodium starch octenylsuccinate has undergone safety assessments by recognised authorities before being permitted for use in food and drink products.
Starch Sodium Octenyl Succinate modified starch offers several advantages for food and drink makers in the UK, especially when aiming for high quality, consistent results and consumer-friendly labelling.
Starch Sodium Octenyl Succinate (E1450) has been assessed and approved as safe by major food safety authorities, including the EFSA, FDA and JECFA, when consumed within recommended limits. It’s commonly used in everyday foods like sauces, dairy products and bakery goods.
Safety reviews show no evidence of harm at normal dietary intake levels.
Starch Sodium Octenyl Succinate E1450 is a modified starch food additive usually made from maize, potato or tapioca starch, which are naturally gluten free.
As long as it’s from a gluten free source, it’s safe for people with coeliac disease or gluten sensitivity.
It’s also not known to contain common allergens.
White or nearly white powder or granules or (if pregelatinized) flakes, or amorphous powder or coarse particles.
Benefit
Sodium octenyl succinate starch is not a natural component of the human body and does not perform biological functions.
Starch Sodium Octenyl Succinate E1450 is not considered a vitamin, mineral, or nutrient.
Its benefit is purely technological — thanks to stabiliser E1450, consumers receive products with consistent quality and predictable composition.
The EFSA has confirmed in its scientific opinion that, based on the available data, additive E1450 does not raise safety concerns at permitted levels of intake.
A numerical acceptable daily intake (ADI) has not been established.
Risk
After ingestion, Sodium octenyl succinate starch E1450 is digested similarly to conventional starch.
Sodium octenyl succinate starch is broken down in the digestive system, and its metabolic products are eliminated naturally.
No accumulation in organs or tissues has been observed.
Potential health risks have not been clearly identified, even at relatively high levels of consumption.
EFSA notes that available clinical and experimental data do not justify setting a numerical ADI, as no harmful effects have been demonstrated.
The JECFA has also concluded that sodium octenyl succinate starch is safe when used for its intended technological purpose.
The FDA permits the use of modified starches, including stabiliser Sodium octenyl succinate starch E1450, in food products.
Functional properties of E1450
Starch Sodium Octenyl Succinate E1450, or starch sodium octenyl succinate, is valued in the food industry for its ability to stabilise, emulsify, and thicken a wide range of products.
Starch Sodium Octenyl Succinate E1450 works by helping oil and water mix smoothly, preventing separation, and keeping textures uniform throughout a product’s shelf life.
In foods like sauces, dressings, dairy desserts, and plant-based drinks,Starch Sodium Octenyl Succinate E1450 improves body and mouthfeel without making the texture heavy or gluey.
Starch Sodium Octenyl Succinate E1450 also helps stop ingredients from settling at the bottom or forming lumps, which means a more appealing and consistent end product.
One of its biggest advantages is shelf life extension.
Because Starch Sodium Octenyl Succinate E1450 maintains emulsion stability and resists breakdown during storage, manufacturers can deliver products that stay fresh-looking and stable for longer, even through temperature changes.
Compared to some other modified starches,Starch Sodium Octenyl Succinate E1450 holds up well during both heat processing and freeze–thaw cycles, making it more versatile in manufacturing.
When lined up against other starch derivatives, E1450 often stands out for:
Strong emulsifying ability – better than most native starches.
Improved freeze–thaw stability – reduces watery separation in frozen goods.
Consistent viscosity – maintains the same thickness over time.
Neutral taste – doesn’t alter flavour profiles.
This combination of properties makes E1450 a go-to choice for UK food producers looking for a multifunctional additive that can enhance texture, stability, and overall product quality.
FUNCTIONAL USES
Thickener, stabilizer, binder, emulsifier
In the food industry, additive E1450 is used as a stabiliser, thickener, and emulsifier.
It helps combine ingredients of different nature and ensures a uniform product structure.
The additive is widely applied in sauces, creams, desserts, beverages, dairy products, as well as in specialised and infant foods.
Sodium starch octenylsuccinate is particularly valued for its thermal stability and neutral taste.
Food
Chemically modified starches are mainly used in the food and cosmetics industries.
Sodium octenylsuccinate starch has excellent surface and interfacial tension lowering capacity with a thickening capacity up to pH 4.5.
Starch sodium octenyl succinate is also used as an emulsifier and thickener as Starch sodium octenyl succinate is soluble in cold liquids, such as soft drinks where Starch sodium octenyl succinate has the function of enhancing flavour and colour.
Also used in sauces, stable in foods subjected to freezing and thawing, Starch sodium octenyl succinate prolongs the life of foods.
Labelled with the number E1450 in the list of European food additives as a thickener.
Food thickeners are normally used to facilitate the ingestion of drugs in tablet form.
Some thickeners directly influence the dissolution and disintegration of tablets and may even delay their dissolution.
Cosmetics
Absorbent.
Absorbs substances dispersed or dissolved in aqueous solutions, water/oil, oil/water.
Emulsion stabiliser.
Emulsions are thermodynamically unstable. Emulsion stabilisers improve the formation and stability of single and double emulsions.
As well as their shelf-life.
Sodium octenylsuccinate starch should be noted that in the structure-function relationship, the molar mass of the ingredient used plays an important role.
Viscosity control agent.
Sodium octenylsuccinate starch controls and adapts, Increasing or decreasing, viscosity to the required level for optimal chemical and physical stability of the product and dosage in gels, suspensions, emulsions, solutions.
Origin and Production
The raw materials for E1450 are plant-based starches.
Through a chemical esterification process with OSA, the starch structure is altered so that hydrophobic (water-repelling) groups are introduced into the molecule.
The final product is a white to off-white powder that readily disperses or dissolves in water.
Chemical Properties
Latex with stable properties.
Octenyl has hydrophobic and lipophilic properties and is used as an emulsion stabilizer to replace gum arabic.
Uses in Food
Starch sodium octenyl succinate is used in a wide variety of food products to improve texture, stability, and shelf life.
Common applications include:
Beverage powders and instant products: Prevents clumping and improves solubility
Salad dressings and sauces: Stabilizes oil-in-water emulsions
Baked goods: Improves dough consistency and shelf life
Dairy products and dairy alternatives: Ensures uniform texture
Flavors and colorants: Acts as a carrier (encapsulation agent) for sensitive ingredients
Baby food: Used as a thickener in certain approved formulations
Mechanism of Action
The amphiphilic structure of E1450 allows the molecule to act at the interface between oil and water.
The hydrophobic OSA groups orient themselves toward the oil phase, while the hydrophilic starch portions interact with the aqueous phase.
This stabilizes oil droplets in water-based systems, forming a uniform and stable emulsion.
Additionally, E1450 can form a film around sensitive ingredients – such as essential oils or vitamins – protecting them from oxidation and degradation.
Mechanism of Action
The amphiphilic structure of E1450 allows the molecule to act at the interface between oil and water.
The hydrophobic OSA groups orient themselves toward the oil phase, while the hydrophilic starch portions interact with the aqueous phase.
This stabilizes oil droplets in water-based systems, forming a uniform and stable emulsion.
Additionally, Starch Sodium Octenyl Succinate E1450 can form a film around sensitive ingredients – such as essential oils or vitamins – protecting them from oxidation and degradation.
Safety and Regulatory Status
Starch sodium octenyl succinate is approved in the European Union under Regulation (EC) No. 1333/2008 on food additives.
The European Food Safety Authority (EFSA) has evaluated E1450 and concluded that Sodium starch octenylsuccinate is safe for human consumption when used within established maximum levels.
No specific Acceptable Daily Intake (ADI) value was set, as no safety concerns were identified.
OSA starch is digested in the body similarly to regular starch, since the chemical modifications affect only a small proportion of the starch molecules.
Tolerability and Notes
Starch sodium octenyl succinate is generally well tolerated by most people.
However, since the source starches may be derived from wheat, corn, or other grains, individuals with celiac disease or a wheat allergy should verify the origin of the starch used.
In practice, products containing E1450 derived from wheat are required to carry appropriate labeling.
Products made from gluten-free starches such as corn or tapioca are generally considered safe for these individuals.
Labeling
On food ingredient lists, E1450 is declared either as E1450 or as starch sodium octenyl succinate.
Labeling is mandatory for all packaged foods containing this additive.
