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Distarch phosphates lightweight, non-greasy texture and compatibility with a range of formulations make it highly valued in personal care products.
Distarch phosphate, is a type of chemically modified starch.
Distarch phosphate can be derived from wheat starch, tapioca starch, potato starch or many other botanical sources of starch.
CAS Number: 55963-33-2
Synonyms: Hydroxypropyl corn amylopectin, phosphate crosslinked (4000 MPA.S at 5%), Amylopectin, hydrogen phosphate, 2-hydroxypropyl ether, GSS77345H7, HYDROXYPROPYL WAXY MAIZE DISTARCH PHOSPHATE, STRUCTURE ZEA, UNII-GSS77345H7Starch, hydrogen phosphate;DISTARCH PHOSPHATE;Bisstarch phosphate;Phosphate bisstarch;corn po4 ph`;Rice PO4 Natural
Distarch phosphate, E1412 in the E number scheme of food additives, is a modified starch.
These are not absorbed intact by the gut, but are significantly hydrolysed by intestinal enzymes and then fermented by intestinal microbiota.
Distarch Phosphate is widely used in cosmetics for its versatility and functional benefits.
As an absorbent, it controls excess oil, giving a matte finish, especially in face powders, foundations, and dry shampoos.
Distarch phosphate also acts as a texturizer, adding a smooth, velvety feel to creams and lotions.
Its thickening properties help improve the stability and consistency of emulsions, preventing ingredient separation in products like moisturizers and sunscreens.
Additionally, Distarch phosphate functions as a film former, enhancing the wear time of makeup and SPF products.
Distarch phosphate is produced by replacing the hydrogen bonds between starch chains by stronger, covalent phosphate bonds that are more permanent.
It is manufactured by treating starch with sodium tripolyphosphate (STPP) and sodium trimetaphosphate (STMP), or phosphoryl chloride (POCl3).
Phosphorylated cross-linked starches is a category of modified food starches within the U.S. Code of Federal Regulations.
Starches treated with STMP and STPP must not exceed 0.4 percent phosphorus as residual phosphate.
Distarch phosphate starches can be used as a food additive (E1413) as a freeze-thaw-stable thickener (stabilises the consistency of the foodstuff when frozen and thawed) within the European Union in products such as soups, sauces, frozen gravies and pie fillings.
Depending upon the degree of modification, Distarch phosphate starch can contain 70%-85% type RS4 resistant starch and can replace high glycemic flour in functional bread and other baked goods.
Replacing flour with chemically modified resistant starch increases the dietary fiber and lowers the calorie content of foods.
In 2011, the European Food Safety Authority approved a health claim that all types of resistant starch, including modified resistant starch, can reduce the post-prandial glycemic response in foods when the high carbohydrate baked food contains at least 14% of total starch as resistant starch.
In 2019, the U.S. Food and Drug Administration, approved "cross-linked phosphorylated RS4", regardless of source, as dietary fiber on food labels.
Distarch phosphate is a natural ingredient used in cosmetics as an anti-caking and binding agent.
This starch derivative comes from the esterification of food starches, including those sourced from tapioca, rice, and corn.
In addition to its use in cosmetics, distarch phosphate is a common food additive, used in products such as tortillas, dry cereal, and pasta to add texture and provide dietary fiber.
The United States Food and Drug Administration has given Distarch phosphate its Generally Recognized As Safe distinction as a food additive.
Distarch Phosphate is a modified starch that has been chemically altered to improve its functional properties, such as stability and resistance to processing conditions.
It is derived from natural starches, typically from sources like corn, potato, or tapioca, through a treatment process involving phosphorylation.
This process introduces phosphate groups into the starch molecule, resulting in a cross-linked structure that enhances its performance in various applications.
Distarch phosphate is a modified starch widely used in cosmetics and personal care products as an anti-caking agent, texturizer, absorbent, and thickener.
It is highly beneficial in improving the texture of products and giving them a smooth and velvety feel.
Distarch phosphate also absorbs excess moisture and oil to give products a mattifying appearance.
In its raw form, Distarch Phosphate appears as a fine white powder with a soft and smooth texture.
Distarch phosphate is lightweight in nature and is commonly found in products like powders, creams, and lotions.
The chemical formula of Distarch Phosphate is C34H61O28P.
Distarch phosphate is made by chemically modifying natural starch from sources like corn, potatoes, or tapioca.
The starch undergoes phosphorylation, a process where phosphate groups are added, typically using phosphoric acid or sodium tripolyphosphate as reagents.
This modification enhances the starch’s stability, heat resistance, and absorbency, making it more suitable for cosmetic formulations.
After phosphorylation, the modified starch is purified, dried, and milled into a fine powder.
Distarch phosphate is a modied resistant starch.
Distarch phosphate is currently used as a food additive (INS number 1442).
Distarch phosphate is a white, o-white or canary yellow amorphous powder.
Distarch phosphate belongs to the class of organic compounds known as oligosaccharide phosphates.
More precisely, Distarch phosphate is a naturally obtained, pre-gelatinized sugar and its gluten-free as well.
Distarch phosphate is isolated from starch granules of corn and wheat when reacted with propylene and phosphoric acid.
Due to its non-ionic character, it has excellent compatibility with wide variety of ingredients including salts.
Distarch phosphate comes as an o-white powder, which is quite free-owing.
Distarch phosphate and unmodied starch were held in calcium solutions.
The starch was separated centrifugally and the amount of calcium remaining in the supernatant was determined by atomic absorption spectrophotometry.
Bound calcium was calculated by subtracting the calcium in the supernant from the calcium in the original solution.
The eecxts of starch gelatinization, pH, temperature, time, and calcium:starch ratio on binding were studied.
Ungelatinized, unmodied starch and Distarch phosphate bound up to 86 microgram calcium/g starch.
Binding was inuenced markedly by the calcium concentration in the reaction mixture.
The Ph inuenced the degree of binding by HDP, but had no eect on unmodied starch.
As the temperature increased from 5 to 45 C, the extent of binding decreased.
The amount of calcium bound was constant after a 20-min reacion time.
Unmodied tapioca bound more calcium than unmodied corn or waxy maize starch.
Gelatinization of both Distarch phosphate and unmodied tapioca starch nearly eliminated binding.
These results suggest that binding of calcium by starch is related to granule structure and that Distarch phosphate is principally nonionic in unmodied starch, and both nonionic and ionic in HDP.
pH: 6-7.5
Solubility: Insoluble in water
Viscosity: Moderate
Distarch phosphate is a modied resistant starch.
Distarch phosphate is prepared by treating starch with propylene oxide and phosphoric acid or phosphorus oxychloride.
Distarch phosphate is stable against heat, acids, alkalis, and starch degrading enzymes, and is used as a thickener, stabilizer, and emulsier in foods that are freeze-thawed and where better color and shine are required.
Distarch phosphate appears to be as a white to creamy - a ne white powder with avorless odor and bland taste.
Distarch phosphate is also known as resistant starch type 4.
Distarch phosphate is prepared by treating starch with phosphoric acid and propylene oxide.
The derived resultant is more stable against acid and starch degrading enzymes.
Distarch phosphate is a perfect chemically modied resistant starch which does not release glucose through the small intestine, thus helps into lower glucose and insulin to the response of meal, restricting the production of new fat cells and keeping the appetite stable in the body.
Adoption of Distarch phosphate has various health benets such as management of body weight, helps to weight loss and increases endurance performance.
The use ofDistarch phosphate contributes to lower the blood triglyceride content, cholesterol, and insulin resistant.
Distarch phosphate assists in preventing colon cancer by acting as prebiotics to the colon cancer cells.
Distarch phosphate is used as a food additive and application of Hydroxypropyl distarch phosphate (HDP) as thickening, and texturing agent in food products provides greater shelf life, enhances shine and color to products and has excellent cold storage properties.
Distarch phosphate is obtained in accordance with good manufacturing practice by esterication of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with etherication by propylene oxide.
Distarch phosphate results in substitution of hydroxyl groups with 2‐hydroxypropyl ether.
In cases of cross‐linking, where phosphorus oxychloride connects two chains, the structure can be represented by: Starch–O–R–O–Starch, where R = cross‐linking group and Starch refers to the linear and/or branched structure.
Distarch phosphate may additionally be subjected to acid, alkali, enzyme or bleaching treatment in accordance with good manufacturing practice
Distarch phosphate is a chemical modication of natural starch.
Distarch phosphate has similar properties to hydroxypropyl starch (E 1440), but is additionally capable of forming gels and withstanding heavy loads.
Uses:
Distarch phosphate is widely used as a food additive (E1412) to improve the texture, stability, and shelf life of various products.
Distarch phosphate acts as a thickener, stabilizer, and emulsifier in items like sauces, soups, gravies, puddings, and bakery products.
It helps maintain the consistency and texture of frozen foods, preventing separation and syneresis (water release) during freezing and thawing.
Enhances the mouthfeel and appearance of processed foods, improving the overall eating experience.
Used as an excipient in tablet formulations to enhance stability and control the release of active ingredients.
Included in cosmetics and personal care items like lotions and creams for its thickening and stabilizing properties.
Distarch phosphate is used to improve the texture and consistency of sauces, soups, gravies, and dressings.
It helps maintain a smooth and uniform texture, even after processing or prolonged storage.
It aids in stabilizing emulsions, preventing the separation of oil and water in products like salad dressings and mayonnaise.
In frozen meals and desserts, it prevents syneresis (water separation) during freezing and thawing, helping to retain the desired texture and appearance.
Enhances the moisture retention and shelf life of baked goods, ensuring they remain soft and fresh for longer.
It is used in instant puddings, sauces, and soups to provide quick thickening without the need for prolonged cooking.
Improves the mouthfeel and stability of various snack items, candies, and fillings, ensuring consistent quality.
Distarch phosphate serves as a binder and disintegrant in tablet formulations, helping to control the release of active ingredients and ensuring the tablet maintains its integrity during manufacturing and storage.
Used in creams, lotions, and other personal care products to provide a thick, creamy texture and stabilize emulsions, improving the overall sensory experience and product performance.
In industrial settings, it is used in adhesives and coatings to enhance viscosity and stability, improving the application and performance of these products.
In dairy products like yogurt, custards, and creams, distarch phosphate helps stabilize the structure, preventing phase separation and maintaining a smooth, creamy consistency.
Distarch phosphate is used in processed meats and sausages to bind water and improve texture, reducing shrinkage during cooking and enhancing juiciness.
In flavored milk, coffee creamers, and other beverages, it acts as a stabilizer, ensuring that the drink remains homogenous and preventing sedimentation of solids.
Improves the gel strength and elasticity of jellies and gummy candies, providing a consistent texture and bite.
Ensures that icings and fillings maintain their shape and consistency, especially under varying temperature conditions.
Distarch phosphate is used in controlled-release tablet formulations, helping to modulate the release rate of active pharmaceutical ingredients, ensuring a steady therapeutic effect over time.
Distarch phosphate stabilizes pharmaceutical suspensions, preventing settling and ensuring uniform distribution of the active ingredients.
In shampoos and conditioners, it acts as a thickener and stabilizer, giving the product a luxurious feel while maintaining its performance across different pH levels and temperatures.
Used in foundations, powders, and eyeshadows to improve texture and help the product adhere better to the skin, enhancing wearability and smooth application.
Distarch phosphate is used in the paper industry as a coating agent to enhance the paper's surface properties, improving printability and durability.
In textiles, it serves as a sizing agent, helping to strengthen the yarn and reduce breakage during weaving.
Distarch phosphate is used in pet foods to improve the texture and stability of the product, ensuring consistent quality and appearance.
Distarch phosphate is used in seed coatings to improve the adhesion of nutrients and protectants, enhancing seed performance and germination rates.
Safety profile:
Distarch phosphate is a safe and non-toxic ingredient that is well absorbed by most skin types.
Its large molecular structure prevents absorption through the skin, minimizing systemic exposure.
Rarely, mild irritation may occur in individuals with starch sensitivities.
Environmentally, Distarch phosphateis biodegradable and derived from renewable sources, presenting minimal ecological concerns compared to synthetic absorbents and stabilizers.
Distarch phosphate is generally recognized as safe (GRAS) by food safety authorities like the U.S. FDA and the European Food Safety Authority (EFSA) when used within regulated limits.
It is considered non-toxic and non-allergenic, making it suitable for various consumer products.
