Uses of Hydroxypropyl Distarch Phosphate (E1442) in Food Products

Hydroxypropyl Distarch Phosphate (E1442) is a versatile food additive widely embraced in the food industry for its diverse applications. It plays a pivotal role in the production of sauces, gravies, fruit pie fillings, dairy products, canned goods, and frozen items.

What is Hydroxypropyl Distarch Phosphate (E1442)?

Hydroxypropyl distarch phosphate (E1442) is a modified starch crafted through a meticulous good manufacturing process (GMP). This process involves esterifying food starch with sodium trimetaphosphate or phosphorus oxychloride, combined with etherification using propylene oxide.

The hydroxypropylation process replaces hydroxyl groups with 2-hydroxypropyl ether. In cases of cross-linking, where phosphorus oxychloride connects two chains, the structure is represented as Starch-O-R-OStarch, with R denoting the cross-linking group and Starch signifying the linear and/or branched structure.

Additionally, hydroxypropyl distarch phosphate may undergo acid, alkali, enzyme, or bleaching treatments following good manufacturing practices.


Hydroxypropyl Distarch Phosphate (E1442) is a white powder with the typical odor of starch. It dissolves in hot water and swells in cold or warm water but does not dissolve in fats and ethanol.

As a modified starch, E1442 remains stable to heat, acids, alkalis, and enzymes that degrade starch. It withstands high temperatures and exhibits excellent freeze-thaw properties, contributing to enhanced color and gloss in the final product.

A notable feature of E1442 is its ability to blend structurally and compositionally incompatible ingredients into a homogeneous mixture. Moreover, it does not release glucose in the small intestine, aiding in regulating insulin and glucose levels after meals, thereby contributing to appetite control and limiting the production of fat cells.

Functional Uses

Hydroxypropyl Distarch Phosphate (E1442) serves various functional purposes in the food industry:

  • Thickener: Increases the viscosity of food products, providing a thicker and more substantial texture.
  • Stabilizer: Maintains the stability of food formulations, preventing undesirable changes in texture over time.
  • Binder: Acts as a binder, holding ingredients together and improving the overall structure of certain food products.
  • Emulsifier: Assists in creating and stabilizing emulsions, ensuring even distribution of fat-based ingredients in products like sauces and dressings.

Key Characteristics and Advantages of Hydroxypropyl Distarch Phosphate (E1442)

Features and benefits of Hydroxypropyl Distarch Phosphate (E1442) include:

  • Cold Water Solubility: Easily dissolves in cold water, ensuring convenient usage.
  • Transparency and Shininess: Results in a transparent and shiny paste, enhancing the visual appeal of food products.
  • Freezing Resistance: Exhibits good resistance to freezing and thawing processes, making it suitable for products that undergo freezing.
  • High Anti-Aging Stability: Demonstrates high stability against aging, ensuring a longer shelf life for the products in which it is used.
  • Short Paste with Good Smear and Cohesion: Forms a short paste with desirable smear and cohesion properties, enhancing the texture and consistency of food products.

Common Uses of Hydroxypropyl Distarch Phosphate (E1442) in the Food Industry

Hydroxypropyl Distarch Phosphate (E1442) finds common applications in the food industry for its functional properties. It is prominently used in:

  • Sauces and Gravies: Acts as a thickening agent, providing the desired texture and consistency.
  • Fruit Pie Fillings: Functions as a thickener and contributes to the formation of gels without the need for heating.
  • Dairy Products: Employed in the production of cottage cheese, cream, yogurt, and ice cream, ensuring a viscous consistency.
  • Canned Fish, Vegetables, and Fruit: Used to maintain texture and stability, particularly in canned fish, vegetables, and fruit.
  • Frozen Products: Present in frozen food items such as ice cream and ready meals, ensuring products retain flavor and have consistent texture and color after thawing and freezing.