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E1442
Hydroxypropyl distarch phosphate
A modified starch that is both cross-linked with phosphate and etherified with hydroxypropyl groups, which gives it freeze-thaw stability.
i Additive Details
| Is E1442 Hydroxypropyl distarch phosphate safe?
As with E1412, the base starch may be maize, potato, tapioca, rice or wheat. Where wheat is used, gluten may be present, and EU rules require the cereal to be named, so look for 'modified wheat starch' in the ingredient list rather than a bare 'modified starch'. It is also widely used in certified gluten-free products made from maize or tapioca starch, so it is the declared source, not the E number, that tells you whether gluten is involved. It is manufactured using propylene oxide, and EU purity specifications set limits on residual propylene chlorohydrin in the finished additive. Part of any cross-linked starch is fermented in the colon and can cause gas in large amounts.
| Uses
Used in sauces, soups, ready meals, frozen and chilled foods, dairy desserts, yoghurt, dressings and baby foods. The hydroxypropyl groups keep the starch from setting firm and weeping water after freezing and reheating, which is why it dominates frozen ready-meal sauces, while the phosphate cross-links hold it together during cooking and in acidic products.
| Interactions
Combined with gums and other modified starches to build texture, and often chosen over E1412 where freeze-thaw stability is needed. It belongs to the same family as hydroxypropyl starch (E1440) and acetylated distarch phosphate (E1414).
| Origin
Native starch from maize, waxy maize, potato, tapioca, rice or wheat, first etherified with propylene oxide to attach hydroxypropyl groups and then cross-linked with sodium trimetaphosphate or phosphorus oxychloride. The botanical source is not declared on the label unless it is a gluten-containing cereal.
| Daily Intake
No numerical ADI has been set. JECFA assigns the modified starches a group 'ADI not specified', and EFSA's 2017 re-evaluation of modified starches concluded there was no safety concern at the reported levels of use, with a separate assessment recommended for foods intended for infants under 16 weeks of age.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E414 Acacia gum (Gum arabic) A soluble fibre made from the hardened sap of Acacia senegal and Acacia seyal trees, used as a thickener, emulsifier and glazing agent.
- E410 Locust bean gum A galactomannan gum milled from the seeds of the carob tree, used to thicken and stabilize.
- E412 Guar gum A galactomannan gum milled from guar beans, a legume, used to thicken and stabilize.
- E440 Pectins A family of plant polysaccharides extracted mainly from citrus peel and apple pomace, used as a gelling agent.
- E466 Carboxymethyl cellulose A chemically modified, water-soluble cellulose used as a thickener, stabilizer and bulking agent, also labelled cellulose gum.
- E1412 Distarch phosphate A modified starch whose chains are cross-linked with phosphate groups so that it withstands heat, acid and stirring.
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