E1442 HYDROXYPROPYL DISTARCH PHOSPHATE

E1442 Hydroxypropyl Distarch Phosphate is a dual-modified starch produced by treating native starch with propylene oxide and phosphoric acid or phosphorus oxychloride.
E1442 Hydroxypropyl Distarch Phosphate undergoes a modification process involving hydroxypropylation and phosphorylation, which alters its properties and enhances its functionality for various applications in the food industry.
E1442 Hydroxypropyl Distarch Phosphate exhibits superior thickening properties and enhanced stability under heat, cold, and mechanical stress compared to native starch.

CAS Number: 53124-00-8
EC Number: -
Molecular Formula: C3H8O2·xH3O4P·x (exact composition depends on degree of modification)
Molecular Weight: -

Synonyms: Hydroxypropyl Distarch Phosphate, E1442, INS 1442, Modified Starch E1442, Hydroxypropyl Phosphated Distarch, Hydroxypropyl Cross-linked Starch, Phosphate Cross-linked Hydroxypropyl Starch, Hydroxypropylated Distarch Phosphate, Hydroxypropyl Phosphate Starch, Dual Modified Starch, Modified Food Starch E1442, HPDSP, HDP

E1442 Hydroxypropyl Distarch Phosphate is a food additive with caking, thickening, stabilizing, emulsifying, and substance-support role.
E1442 Hydroxypropyl Distarch Phosphate is a modified starch subject to a chemical process for the purpose of improving and adapting its properties to certain conditions, such as raising stability at very high or very low temperatures, in acidic or alkaline environments, lengthening or shortening of coagulation or gelling time, the ability to coagulate in the cold, and texture modifying.
E1442 Hydroxypropyl Distarch Phosphate has a high capacity to absorb water, to partially substitute fats, and to form emulsions, being used in products based on milk, meat, eggs, fats, and cereals, in confectionery, bakery or pastry products, in cans of fruits, vegetables, and fish, in sauces, spices, concentrated soups, creams, puddings, various desserts, and in flavored alcoholic and non-alcoholic beverages.

E1442 Hydroxypropyl Distarch Phosphate is not a genetically modified organism, because the modification of its properties is done by physical, enzymatic, and chemical methods only.
E1442 Hydroxypropyl Distarch Phosphate is derived from plant-based starch sources including maize, potato, tapioca, wheat, or rice, and all are halal-suitable since the chemical modification process uses only synthetic chemicals with no animal origin.
E1442 Hydroxypropyl Distarch Phosphate was developed as an improved starch variant to enhance product stability during heat treatment and storage.

E1442 Hydroxypropyl Distarch Phosphate is stable to heat, acids, alkalis, and starch-degrading enzymes, and also has very good freeze-thaw properties which are important for giving the product better color and gloss.
E1442 Hydroxypropyl Distarch Phosphate is able to combine ingredients that are incompatible in structure and properties into a homogeneous mixture.
E1442 Hydroxypropyl Distarch Phosphate does not release glucose in the small intestine, which helps to lower insulin or glucose levels after meals, keeps appetite stable, and limits the production of fat cells.

E1442 Hydroxypropyl Distarch Phosphate maintains viscosity across a much wider temperature range than native starch, which tends to thin out again after the granules swell and rupture during heating.
E1442 Hydroxypropyl Distarch Phosphate resists acidic degradation common in fruit products, vinaigrettes, and some sauces, where acid conditions break down native starch.
E1442 Hydroxypropyl Distarch Phosphate cross-links prevent syneresis during freeze-thaw cycles, where native starch chains realign and squeeze out water after thawing.

E1442 Hydroxypropyl Distarch Phosphate withstands mechanical processing stress from high-speed mixing, pumping, and filling operations that break down native starch structure.
E1442 Hydroxypropyl Distarch Phosphate is used as an ingredient included in the list of European food additives as E1442 with thickening and stabilizing function.
E1442 Hydroxypropyl Distarch Phosphate provides good transparency and gloss in food systems and is suitable for high-viscosity and acidic food formulations.

Uses of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate is widely used as a thickener, stabilizer, binder, and emulsifier in sauces, soups, gravies, dairy products, frozen foods, bakery products, instant noodles, beverages, and fillings.
E1442 Hydroxypropyl Distarch Phosphate is used in seafood sauce, chili sauce, tomato sauce, oyster sauce, barbecue sauce, mayonnaise, salad cream, XO sauce, western-style sauces, soup sauces, and gravies.
E1442 Hydroxypropyl Distarch Phosphate is used in dairy products such as yogurt, puddings, custards, cottage cheese, cream, and ice cream, as it allows for a viscous consistency and prevents whey separation and ice crystal growth.

E1442 Hydroxypropyl Distarch Phosphate is used in frozen products such as ice cream and ready meals due to its very good freeze-thaw properties, ensuring that foods do not lose flavor and have a more uniform texture and color after thawing and freezing.
E1442 Hydroxypropyl Distarch Phosphate is used in instant noodles and processed cereal products to improve elasticity, water retention, cooking performance, rehydration ability, and to reduce clumping during boiling.
E1442 Hydroxypropyl Distarch Phosphate is used in bakery products and gluten-free formulations to improve structure, softness, and moisture retention, and in cakes and bread to increase batter viscosity, delay starch retrogradation, and extend shelf life.

E1442 Hydroxypropyl Distarch Phosphate is used in processed meat products such as sausages, hams, and canned meats as a binder to enhance texture, water binding, and sliceability.
E1442 Hydroxypropyl Distarch Phosphate is used in canned foods including soups, canned fish, canned vegetables, and ready-to-eat meals where stable gel structure and uniform texture are required.
E1442 Hydroxypropyl Distarch Phosphate is used in beverages, syrups, fruit-flavored drinks, and plant-based protein drinks to support suspension stability, stabilize suspended particles, and prevent sedimentation.

E1442 Hydroxypropyl Distarch Phosphate is used in pasta products such as noodles and quick-frozen dumplings to reduce moisture loss and maintain elasticity and texture.
E1442 Hydroxypropyl Distarch Phosphate is used in baby foods and infant products subject to applicable regulatory restrictions.
E1442 Hydroxypropyl Distarch Phosphate is also used in ketchup, where it showed favorable rheological properties.

E1442 Hydroxypropyl Distarch Phosphate can be used in pharmaceutical formulations as a drug carrier, tablet binder, disintegrant, or controlled-release agent.
E1442 Hydroxypropyl Distarch Phosphate can be used in cosmetic formulations such as lotions and creams as a thickener, stabilizer, texture enhancer, and to improve moisture and oil absorption, reduce greasiness, and provide a silky feel.
E1442 Hydroxypropyl Distarch Phosphate can be used in paper applications to improve coating performance, surface smoothness, and printability, and in textile sizing to improve fiber strength and processing stability.

Benefits or Advantages of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate provides superior thickening power, enhancing viscosity and mouthfeel in soups, sauces, and dairy products.
E1442 Hydroxypropyl Distarch Phosphate withstands high temperatures, acidic conditions, and mechanical stress, maintaining stable viscosity without stratification or gelatinization under high temperature up to 120 degrees C, acidic conditions at pH 2-8, and high shear stress.
E1442 Hydroxypropyl Distarch Phosphate improves shelf life by preventing water separation and maintaining texture over time.

E1442 Hydroxypropyl Distarch Phosphate provides excellent freeze-thaw stability, preserving the texture and stability of foods after multiple freeze-thaw cycles, making it ideal for frozen and chilled foods.
E1442 Hydroxypropyl Distarch Phosphate produces a paste with high transparency, clear and superior to native starch, making it suitable for foods requiring a clear appearance such as jam and salad dressing.
E1442 Hydroxypropyl Distarch Phosphate provides improved cooking and soaking resistance, a chewy soft and bouncy texture, reduced stickiness to teeth, and lowers gelatinization temperature to prevent undercooking.

E1442 Hydroxypropyl Distarch Phosphate provides smooth and creamy texture, which is essential for dairy products, sauces, and processed foods.
E1442 Hydroxypropyl Distarch Phosphate enhances yield and consistency during food processing, improving process efficiency.
E1442 Hydroxypropyl Distarch Phosphate is metabolized similarly to ordinary starch, hydrolyzed in the gastrointestinal tract into glucose, which the body uses as an energy source.

Features of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate appears as a white to off-white or canary yellow powder or granules, odorless and tasteless, insoluble in organic solvents, and easily dispersible in cold or hot water to form a uniform paste.
E1442 Hydroxypropyl Distarch Phosphate is insoluble in cold water and ethanol but forms viscous colloidal solutions when dispersed in hot water, and swells in cold or warm water.
E1442 Hydroxypropyl Distarch Phosphate has high water-binding capacity, good resistance to high-temperature processing, good stability under acidic conditions, and high resistance to mechanical shear.

E1442 Hydroxypropyl Distarch Phosphate hydroxyl groups on the starch molecular chain are substituted by hydroxypropyl groups and intermolecular cross-linking is achieved through phosphate ester bonds to form a three-dimensional network structure.
E1442 Hydroxypropyl Distarch Phosphate hydroxypropyl substitution degree is usually between 0.01 and 0.2, affecting the product's hydrophilicity and stability.
E1442 Hydroxypropyl Distarch Phosphate degree of cross-linking is adjusted by controlling the amount of cross-linking agent, determining the product's shear resistance and acid resistance.

E1442 Hydroxypropyl Distarch Phosphate passes the microscopic observation test, retaining its granular structure in non-pregelatinized form.
E1442 Hydroxypropyl Distarch Phosphate passes the iodine staining test with a colour ranging from dark blue to red.
E1442 Hydroxypropyl Distarch Phosphate passes the copper reduction test.

Chemical Properties of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate is based on amylose and amylopectin starch chains, where hydroxypropyl groups are introduced through etherification with propylene oxide and phosphate cross-links are introduced through esterification with phosphorus oxychloride or sodium trimetaphosphate.
E1442 Hydroxypropyl Distarch Phosphate hydroxypropyl groups improve water-binding capacity, paste clarity, freeze-thaw stability, and resistance to retrogradation.
E1442 Hydroxypropyl Distarch Phosphate phosphate cross-links improve resistance to heat, acid, enzymes, and mechanical shear.

E1442 Hydroxypropyl Distarch Phosphate hydroxypropylation loosens the starch granule structure and lowers the gelatinization temperature, while cross-linking makes it more resistant to heat, acid, and shear forces.
E1442 Hydroxypropyl Distarch Phosphate in liquids swells so that porridges and sauces become thicker, and herbs, spices, vegetable or fruit pieces are distributed more evenly and remain stable as in a gel.
E1442 Hydroxypropyl Distarch Phosphate is chemically stable under normal ambient temperatures and recommended storage conditions and exhibits low reactivity under normal handling and processing conditions.

Production and Chemical Reactions of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate is produced by esterification of food starch with sodium trimetaphosphate or phosphorus oxychloride followed by treatment with propylene oxide, in accordance with good manufacturing practice.
E1442 Hydroxypropyl Distarch Phosphate production involves dispersing native starch in water, adjusting to alkaline conditions, adding propylene oxide to introduce hydroxypropyl groups, then adding the phosphate cross-linking agent, followed by neutralization, washing, dewatering, drying, milling, and sieving.
E1442 Hydroxypropyl Distarch Phosphate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.

E1442 Hydroxypropyl Distarch Phosphate is produced from raw materials such as wheat, potato, corn, or tapioca starch, and the corn may also be genetically modified without this having to be stated on the label.
E1442 Hydroxypropyl Distarch Phosphate production involves chemically linking the starch extracted from plants to alcohol and modifying it so that it can bind water better and does not lose this ability even in high heat.
E1442 Hydroxypropyl Distarch Phosphate quality control checks parameters including degree of substitution, cross-linking degree, heavy metals, and microbiological standards such as lead of max 1.0 mg/kg and total bacterial count of max 1000 CFU/g.

Material Safety Data Sheet (MSDS) of E1442 Hydroxypropyl Distarch Phosphate:

Handling of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate should be handled in accordance with good industrial hygiene and food manufacturing practices.
E1442 Hydroxypropyl Distarch Phosphate handling requires avoiding generating excessive airborne dust during handling, conveying, or packaging.
E1442 Hydroxypropyl Distarch Phosphate handling requires using appropriate ventilation where dust may accumulate.

SDS of E1442 Hydroxypropyl Distarch Phosphate:

Stability and Reactivity of E1442 Hydroxypropyl Distarch Phosphate:

Chemical stability:
E1442 Hydroxypropyl Distarch Phosphate is stable under normal ambient temperatures and recommended storage conditions.

Reactivity:
E1442 Hydroxypropyl Distarch Phosphate exhibits low chemical reactivity under normal handling and processing conditions.
No hazardous polymerization or dangerous reactions are expected.

Conditions to avoid:
Excessive moisture.
Prolonged exposure to high humidity.
Direct sunlight.
Elevated temperatures.
Open flames and ignition sources.
Excessive dust generation.

Incompatible materials:
Strong oxidizing agents.
Strong mineral acids.
Strong alkalis.

Hazardous decomposition products:
Carbon monoxide (CO).
Carbon dioxide (CO2).
Phosphorus oxides.
Irritating organic fumes.

Handling and Storage of E1442 Hydroxypropyl Distarch Phosphate:

Handling:
Avoid creating dust and avoid inhalation of dust.
Avoid contact with eyes.
Provide adequate ventilation and use local exhaust ventilation where dust may be generated.
Keep away from open flames, sparks, hot surfaces, and ignition sources.

Hygiene measures:
Wash hands thoroughly after handling.
Do not eat, drink, or smoke while handling.
Remove contaminated clothing before entering clean areas.

Storage:
Store in a cool, dry, and well-ventilated area.
Keep containers tightly closed when not in use.
Protect from moisture, humidity, direct sunlight, and excessive heat.
Keep in original sealed packaging or suitable clean, dry, food-grade containers.

First Aid Measures of E1442 Hydroxypropyl Distarch Phosphate:

Inhalation:
Remove person to fresh air.
If coughing, throat irritation, or breathing difficulty persists, seek medical attention.

Skin contact:
Wash affected skin with soap and water.
Remove contaminated clothing if necessary.
If irritation develops or persists, seek medical advice.

Eye contact:
Rinse eyes carefully with plenty of water for several minutes.
Remove contact lenses if present and easy to do.
Continue rinsing and seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
E1442 Hydroxypropyl Distarch Phosphate is a food-grade product and no harmful effects are expected from small accidental ingestion.
If large amounts are swallowed or discomfort occurs, seek medical advice.

Notes for physician:
Treat symptomatically.
No specific antidote is known.

Firefighting Measures of E1442 Hydroxypropyl Distarch Phosphate:

Flammability:
E1442 Hydroxypropyl Distarch Phosphate is an organic powder and may burn when exposed to high heat, flame, or ignition sources.
Fine dust may form explosive mixtures with air.

Suitable extinguishing media:
Water spray.
Foam.
Dry chemical powder.
Carbon dioxide (CO2).

Unsuitable extinguishing media:
Avoid strong water jets if they may disperse dust into the air.

Hazardous combustion products:
Carbon monoxide (CO).
Carbon dioxide (CO2).
Phosphorus oxides.
Irritating organic fumes.

Special protective equipment for firefighters:
Wear self-contained breathing apparatus (SCBA).
Wear full protective clothing during firefighting operations.

Specific hazards:
Avoid generating airborne dust during firefighting operations.
Cool containers exposed to fire with water spray.
Prevent firefighting water from entering drains or waterways when possible.

Accidental Release Measures of E1442 Hydroxypropyl Distarch Phosphate:

Personal precautions:
Avoid dust formation and avoid breathing dust.
Avoid contact with eyes and skin.
Use suitable personal protective equipment including safety goggles, gloves, and dust mask.

Environmental precautions:
Prevent large quantities from entering drains, waterways, or soil.

Cleanup methods:
Sweep or vacuum spilled material carefully using dust-free methods.
Do not use compressed air for cleaning.
Place collected material into suitable labeled containers for reuse or disposal.
Wash contaminated surfaces with water after material removal.

Additional advice:
Dispose of waste in accordance with applicable local, regional, and national regulations.

Exposure Controls / Personal Protective Equipment of E1442 Hydroxypropyl Distarch Phosphate:

Engineering controls:
Provide adequate general or local exhaust ventilation where dust may be generated.
Dust collection systems are recommended for large-scale handling and processing operations.

Respiratory protection:
Use a dust mask or particulate respirator if airborne dust levels are high.
Under ordinary conditions, respiratory protection is normally not required.

Eye protection:
Wear safety glasses or goggles where dust exposure is possible.

Hand protection:
Wear protective gloves if repeated or prolonged contact is expected.

Skin and body protection:
Wear suitable protective clothing to prevent excessive dust contact.
No special protective clothing is normally required under normal conditions of use.

Environmental exposure controls:
Maintain good housekeeping practices to minimize dust emissions.
Prevent uncontrolled release of product into the environment and dispose of waste according to applicable environmental regulations.

Identifiers of E1442 Hydroxypropyl Distarch Phosphate:
E Number: E1442
Name: Hydroxypropyl Distarch Phosphate
CAS No.: 53124-00-8
INS No.: 1442
Function: Thickener, stabilizer, binder, emulsifier, texture improver, freeze-thaw stabilizer

Properties of E1442 Hydroxypropyl Distarch Phosphate:
Appearance: White to off-white or canary yellow powder or granules
Odor and Taste: Odourless, bland and neutral
Solubility: Insoluble in cold water and ethanol; forms viscous colloidal solutions in hot water; swells in cold or warm water
Viscosity: High and stable under heat, acid, and shear conditions
pH Range: 4.5-7.5 depending on grade and concentration
Water Binding Capacity: High
Freeze-Thaw Stability: Excellent

Specifications of E1442 Hydroxypropyl Distarch Phosphate:
Chemical name: E1442 Hydroxypropyl Distarch Phosphate
Appearance: White to off-white powder or granules
Odor: Odourless
Moisture (Loss on Drying): Max 15%
Ash: Max 0.5%
pH: 5.0-7.5
Whiteness: Min 89%
Fineness (100 mesh): Min 99.5%
Hydroxypropyl Groups: Max 7.0 g/100g
Residual Phosphate (as P): Max 0.04%
Residual SO2: Max 30 mg/kg
Chloropropanol (Propylene Chlorohydrin): Max 1.0 mg/kg
Total Arsenic (as As): Max 0.5 mg/kg
Lead (Pb): Max 1.0 mg/kg
Total Bacterial Count: Max 10,000 CFU/g
E. coli: Negative
Salmonella: Negative
Storage conditions: Store in a cool, dry place away from sunlight in tightly sealed containers

Names of E1442 Hydroxypropyl Distarch Phosphate:
E1442 Hydroxypropyl Distarch Phosphate
Hydroxypropyl Distarch Phosphate
E1442
INS 1442
Hydroxypropyl Phosphated Distarch
Hydroxypropyl Cross-linked Starch
Phosphate Cross-linked Hydroxypropyl Starch
Hydroxypropylated Distarch Phosphate
Modified Food Starch E1442
HPDSP
HDP