Modified Food Starch vs Sodium Propionate: which is worse?

What is Modified Food Starch?

Modified food starch is starch (derived from corn, wheat, potato, rice, or tapioca) that has been physically, enzymatically, or chemically treated to alter its properties such as thickening ability, heat stability, or freeze-thaw stability. The term 'modified' refers to chemical modification, not genetic modification. Dozens of specific modifications exist, each designated with E numbers E1400–E1450 in the EU.

What is Sodium Propionate?

Sodium propionate is the sodium salt of propionic acid. Like calcium propionate (E282), it is used as an antimicrobial preservative to prevent mold and bacterial spoilage in bread and baked goods. It is also used in poultry and animal feed applications.

Documented risks

Modified Food Starch: Modified food starches are generally recognized as safe by the FDA and EFSA. Modified starches from wheat must be declared as allergens in the EU. Phosphorylated starch modifications (E1412, E1414) are permitted at specific maximum levels by EFSA, which noted no safety concerns at authorized levels in its 2017 re-evaluation. Concerns have been raised about the use of modified starch in infant foods — EFSA's Scientific Panel set conservative limits for infants. For healthy adults, dietary exposure via processed foods poses no identified risk.

Sodium Propionate: The health profile is essentially the same as calcium propionate. The 2019 Science Translational Medicine study implicating propionate in metabolic changes applies to all propionate salts. Behavioral sensitivity concerns that have been anecdotally reported with calcium propionate may similarly apply. At regulated use levels, sodium propionate is considered safe by global regulatory agencies.