Hydroxypropyl distarch phosphate

Hydroxypropyl distarch phosphate combines two modifications: hydroxypropylation (improving freeze-thaw stability and gel clarity) and phosphate cross-linking (improving heat and acid resistance). Together they produce one of the most widely used and versatile modified starches in processed food, performing consistently whether a product is heated, frozen, acidified, or subjected to mechanical processing. E1442 is used in soups, gravies, pie fillings, baby food, frozen ready meals, and long-life sauces.

JECFA evaluated hydroxypropyl distarch phosphate in 1981 and did not establish a numerical ADI. Like all food-grade modified starches at regulated substitution levels, it is digested by amylase enzymes essentially as native starch. The chemical modifications are present at concentrations below any identified safety threshold.

Hydroxypropyl distarch phosphate is approved in the EU (E1442), the United States (GRAS), Japan, Korea, and globally. It is one of the most technically versatile modified starches and is found in a broad range of processed foods. Consumers following gluten-free diets should confirm the starch source declared on the label, as wheat-derived E1442 may carry trace gluten. No adverse effects have been documented at any dietary exposure level.