What is E1403?
Bleached starch — native starch treated with chlorine, sodium hypochlorite or hydrogen peroxide to remove its natural colour, chosen for products where a clean white appearance matters.
E1403 (bleached starch) is made by treating starch from corn, wheat, potato or tapioca with a bleaching agent such as chlorine, sodium hypochlorite or hydrogen peroxide, removing its natural colour and altering some of its thickening properties. Regulators consider the residual bleaching agent levels in the finished starch to be well below any level of health concern, and EFSA's group review of modified starches found no genotoxic concern. Goodnessly rates it Caution, in line with how modified starches involving chemical bleaching are generally treated.
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Read the FAQ →
What is bleached starch?
Bleached starch begins as ordinary native starch, extracted from corn, wheat, potato or tapioca, then treated with a bleaching agent such as chlorine, sodium hypochlorite (similar to diluted household bleach) or hydrogen peroxide. This removes the starch's natural off-white or yellowish tint and also alters its viscosity and stability, giving manufacturers a cleaner-looking, more functionally consistent ingredient. The bleaching agents themselves are removed or neutralised during processing, so what remains in the finished starch is not the bleach itself but trace residues, kept under legal limits.
What's it used for?
- Thickening and stabilising sauces and fillings
- Improving dough structure in baked goods
- Binding agent in processed meats
- Used in confectionery needing a clean, white base
Where you'll find 1403 on the shelf
Chosen wherever a clean white appearance and consistent texture matter.
Is bleached starch safe? What the research says
Bleached starch is approved and considered well reviewed by regulators, with the main open question being the chemical bleaching step rather than the resulting starch itself.
| Region | Status | What this means |
|---|---|---|
| AU/NZ Australia & New Zealand (FSANZ) | Permitted | Permitted as a modified starch with defined maximum residue limits for bleaching agents. |
| EU European Union (EFSA) | Permitted, no ADI | Listed as E1403, considered safe for use as intended with no numerical Acceptable Daily Intake needed. EFSA's broader review of related modified starches found no genotoxic concern using in silico analysis and read-across data. |
| US United States (FDA) | Approved | Approved across all four major markets reviewed (US, EU, UK, Japan), with residue limits on bleaching agents. |
Residues of the bleaching agents used (chlorine, sodium hypochlorite or hydrogen peroxide) are controlled by legal limits in the finished starch and are reported to remain well below levels of health concern. Modified starches as a group are not absorbed intact by the body, being broken down by digestive enzymes and gut bacteria similar to native starch.
- No significant regulatory changes: bleached starch's approval status has remained stable, reflecting its long, well-reviewed safety record.
This section is checked periodically rather than continuously — if you're reading this well after the date above, it's worth confirming nothing has changed before citing it.
Who this matters to
- People with coeliac disease or a wheat allergy, since bleached starch can be derived from wheat, and generic "modified starch" labelling won't always specify the source
- Anyone who prefers to avoid chemically bleached ingredients on principle, even where residue levels are reported to be well controlled
Goodnessly rates E1403 Caution, in line with how modified starches involving chemical bleaching agents are generally treated. Regulators consider residual bleaching agent levels well below any level of health concern, and no genotoxic concern has been identified for the finished starch.
How to spot it on a label
E1403 is often declared generically. Look out for:
- Bleached starch
- Modified starch
- 1403 or E1403
- "Modified wheat starch" if wheat-derived (an allergen declaration, not a different additive)
Baked goods and confectionery are the most common places to find it.
Related additives
Frequently asked questions
Does bleached starch still contain bleach?
No, not in any meaningful sense. The bleaching agents used, such as chlorine, sodium hypochlorite or hydrogen peroxide, are removed or neutralised during processing. Any residues in the finished starch are controlled by legal limits and reported to be well below levels of health concern.
Why is starch bleached in the first place?
Native starch can have a slight off-white or yellowish tint depending on its source. Bleaching removes this natural colour, giving manufacturers a cleaner, more visually consistent ingredient, and also alters some of the starch's thickening and stability properties.
Does Goodnessly rate E1403 as safe, caution, or avoid?
Goodnessly rates E1403 (Bleached Starch) as Caution, in line with how modified starches involving chemical bleaching agents are generally treated. Regulators consider residual bleaching agent levels well below any level of health concern, and no genotoxic concern has been identified for the finished starch.
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