Emulsifier, thickener or gelling agent

Is E1405 (Enzyme-treated Starch) halal?

E1405 (Enzyme-treated Starch) has a doubtful status — its source can vary, so verify before consuming.

Source-dependentDoubtful until the source is known (mashbooh)

E1405 (Enzyme-treated Starch) has a doubtful status — its source can vary, so verify before consuming.

Source

E1405 (Enzyme-treated Starch) has a doubtful status — its source can vary, so verify before consuming.
Source Dependent EcodeHalalCheck (certifier reference table · accessed 2026-08-21)

Classification as published in the Halal Authority India food ingredient numbers reference, the additive table used by halal certifiers across South Asia. Cross-checked against the IFANCA Halal Shopper's Guide.

Quick facts

E-numberE1405
NameEnzyme-treated Starch
Additive classEmulsifier, thickener or gelling agent
ClassificationSource-dependent
Last verified2026-08-21

Common questions

Is E1405 (Enzyme-treated Starch) halal?

Enzyme-treated Starch is classified as Source-dependent. E1405 (Enzyme-treated Starch) has a doubtful status — its source can vary, so verify before consuming.

Is Enzyme-treated Starch halal or haram?

On the evidence cited on this page, Enzyme-treated Starch is source-dependent. Doubtful until the source is known (mashbooh) Every position is attributed to a named certifier or scholarly body with a link, so you can verify it directly.

Why isn't there a single yes/no answer for E1405?

Because the ruling depends on information the label does not carry — the source material, the production route, or which scholarly position you follow. This page shows each named position with a link so you can check it yourself.

Where does this page's information come from?

Every position on this page is attributed to a named certifier or scholarly body with a direct link, listed under 'What the sources say'. Muttoo aggregates and cites; it does not issue rulings.

Related lookups

Record enumber-e1405-enzyme-treated-starch · last verified 2026-08-21 · report an error