E1405 – Starches, enzyme treated
ThickenerDescription
Modified starch produced by treating starch with enzymes
Notes
**Enzyme treated starch** is created by taking ordinary starch (usually from corn, wheat, or potatoes) and treating it with special enzymes. These enzymes are proteins that act like molecular scissors, breaking some of the chemical bonds in the starch to change its properties. The process is similar to how your body uses enzymes to digest food, but it's controlled in a factory setting to create a modified starch with specific characteristics. **This modified starch works as a thickener and stabilizer** in foods, helping to create the right texture and preventing ingredients from separating. You'll commonly find it in processed foods like soups, sauces, desserts, and baked goods where it helps maintain consistency and improves the mouthfeel. It's particularly useful in products that need to stay smooth during heating or cooling. **This additive is considered natural** since it uses enzymes (which occur naturally) to modify starch (also natural). It's suitable for vegetarians and vegans, and generally doesn't pose concerns for most dietary restrictions. However, people with celiac disease should check the source of the starch, as it could come from wheat. The enzyme treatment process is well-established and considered safe by food safety authorities worldwide.