Oxidized starch is made by treating starch with sodium hypochlorite under controlled conditions. The treatment introduces carboxyl groups and shortens the starch chains, giving a whiter starch whose pastes are clearer, less viscous and less inclined to set hard. It is INS 1404 and E1404, and Codex classes it as an emulsifier, stabilizer and thickener.
Its binding and film-forming qualities make it useful in coatings, batters and confectionery. On SeekSnack it is listed by name as an ingredient of Pocky Chocolate and Pocky Strawberry. The number does not say which plant the starch came from; corn, tapioca and potato are common sources.
