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Hydroxypropyl distarch phosphate (HDP) is a dual-chemically modified resistant starch primarily utilized as a high-performance food additive, carrying the International Numbering System designation INS 1442 or European E-number E1442.
Hydroxypropyl distarch phosphate is widely used across the globe as a thickener, emulsifier, and stabilizer to improve food texture and extend shelf life.
Hydroxypropyl distarch phosphate (HDP) is a modified resistant starch.
Hydroxypropyl distarch phosphate is currently used as a food additive (INS number 1442).
Hydroxypropyl distarch phosphate is approved for use in the European Union (listed as E1442), the United States, Australia, Taiwan, and New Zealand.
CAS Number: 53124-00-8
ECHA InfoCard: 100.110.622
EC Number: 610-966-0
E number: E1442 (additional chemicals)
CompTox Dashboard (EPA): DTXSID20895152
Water Solubility: 47.6 g/L
Chemical Formula: C44H79O35P
Synonyms: Hydroxypropyl starch hydrogen phosphate,Distarch phosphate, hydroxypropylated,Hydroxypropyl distarch phosphate,Hydroxypropyl starch phosphate,Starch hydrogen phosphate 2-hydroxypropyl ether,Starch, FOOD, modified: hydroxypropyl distarch phosphoric acid,Starch, hydrogen phosphate, 2-hydroxypropyl ether,Starch, hydrogen phosphate, 2-hydroxypropylether.
IUPAC name: {[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy}({5-[(5-{[3-(3-{[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy}-3-hydroxypropoxy)-4-hydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy}-6-({[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy}methyl)-3,4-dihydroxyoxan-2-yl)oxy]-4-hydroxy-6-(hydroxymethyl)-2-methyloxan-3-yl}oxy)phosphinic acid
InChI Identifier: InChI 1S/C44H79O35P/c1-14-32(78-80(61,62)79-38-19(12-49)71-41(66-5)27(56)25(38)54)30(59)36(17(10-47)69-14)76-43-29(58)24(53)37(20(74-43)13-68-42-28(57)22(51)33(63-2)15(8-45)72-42)77-44-39(31(60)34(64-3)16(9-46)73-44)67-7-6-21(50)75-35-18(11-48)70-40(65-4)26(55)23(35)52/h14-60H,6-13H2,1-5H3,(H,61,62)
Hydroxypropyl diStarch phosphate (HPDSP), also known as Hydroxypropyl phosphate distarch, is a type of modified starch.
Its solid form appears as a white powder, odorless and tasteless, easily soluble in water but insoluble in organic solvents.
Its basic structure is the same as that of acetylated distarch phosphate; the difference lies in the formation of an ether bond between the hydroxyl group at the C6 position of the glucose residue and the 2-hydroxypropyl group.
Because hydrophilic hydroxypropyl groups are introduced into the HPDSP molecule, the Hydrogen Bond structure within the starch granules is weakened, making Hydroxypropylated phosphated starch easier for the starch to absorb water, swell, and gelatinize.
Hydroxypropyl diStarch phosphate E1422 is a double modified starch.
This means that, to make Acetylated Distarch Adipate E1422 starch, we need 2 esterification reactions between starch and acetic anhydride, then react with adipic anhydride to create stable cross-linking under ideal production conditions.
Hydroxypropylated phosphated starch E1442 is an advanced type of modified starch widely used in the food industry, including baked goods, sauces, beverages, and ready-to-eat products.
This starch is valued for its enhanced stability against heat and acids and improved solubility in water, enabling manufacturers to produce high-quality products with transparent appearance and uniform texture. Using E1442 ensures that final products such as cakes, pastries, sauces, and concentrated beverages maintain natural taste, ideal texture, and long-lasting quality.
Hydroxypropyl diStarch phosphate dissolves rapidly in liquids, preventing lump formation or texture changes, making Hydroxypropylated phosphated starch highly practical and cost-effective for both industrial and home applications.
Zarand Agro-Industry Company, as one of the leading producers of modified starch, provides this product with high quality and international standards.
For purchasing or consultation, you can contact our experts through the link below to receive complete product information and guidance.
Hydroxypropyl phosphated starch, known as Hydroxypropylated phosphated starch E1442, is an advanced type of modified starch widely used in the modern food industry.
Derived from natural sources such as corn, wheat, or potatoes, Hydroxypropylated phosphated starch E1442 undergoes specialized chemical modification to enhance its functional properties.
Its key features, including enhanced stability against heat and acids and improved water solubility, make Hydroxypropylated phosphated starch an essential ingredient for producing high-quality, transparent, and uniform-textured food products.
Zarand Agro-Industry Company is recognized as one of the leading producers of Hydroxypropylated phosphated starch E1442, supplying this high-quality starch according to international standards, enabling manufacturers to create innovative and value-added products.
Starch, food, modified: hydroxypropyl distarch phosphate belongs to the class of organic compounds known as oligosaccharide phosphates.
These are carbohydrates containing between 3 and 9 sugar units, one of which bear one or more phosphate groups.
Based on a literature review very few articles have been published on Starch, food, modified: hydroxypropyl distarch phosphate.
Belongs to the class of organic compounds known as oligosaccharide phosphates.
These are carbohydrates containing between 3 and 9 sugar units, one of which bear one or more phosphate groups.
Hydroxypropyl Distarch Phosphate is a modified starch.
Hydroxypropyl Distarch Phosphate is better known as a food additive called E1442.
Hydroxypropyl Distarch Phosphate is obtained by treating native starch with propylene oxide and phosphoric acid or phosphorus oxychloride.
Such hydroxypropylation leads to the composition of that starch, more precisely to the substitution of the hydroxyl groups by 2-hydroxypropyl ether.
After modification, E1442 has better properties than native starch and finds application in various industries.
However, E1442 is not a genetically modified organism, because the modification of its properties is done just by physical, enzymatic and chemical methods.
Production and Chemical Properties
The manufacture of E1442 involves two key chemical steps.
First, native starch undergoes hydroxypropylation by reaction with propylene oxide, which loosens the starch granule structure and lowers the gelatinisation temperature.
Second, the starch is cross-linked using phosphate ester bonds, making it more resistant to heat, acid, and shear forces.
This dual modification gives E1442 its characteristic technological advantages over unmodified starch.
E1442 properties
Hydroxypropyl Distarch Phosphate has the form of a white powder.
Hydroxypropyl Distarch Phosphate has a typical odor of starch.
This additive dissolves in hot water and swells in cold or warm water.
Hydroxypropyl Distarch Phosphate does not dissolve in fats and ethanol.
As a modified starch, E1442 is stable to heat, acids, alkalis and starch-degrading enzymes.
Hydroxypropyl Distarch Phosphate is also resistant to high temperatures and has very good freeze-thaw properties, which are important for giving the product better color and gloss.
Hydroxypropyl Distarch Phosphate is able to combine ingredients that are incompatible in structure and properties into a homogeneous mixture.
Hydroxypropyl Distarch Phosphate does not release glucose in the small intestine, which helps to lower insulin or glucose levels after meals.
This also keeps appetite stable and limits the production of fat cells.
Hydroxypropyl Distarch Phosphate functions
Hydroxypropyl Distarch Phosphate plays numerous roles in the food or cosmetic industry due to its properties.
Hydroxypropyl Distarch Phosphate can act as:
stabilizer – Hydroxypropyl Distarch Phosphate ensures that the physical properties of products are maintained and that a mixture remains in a uniform state,
emulsifier –Hydroxypropyl Distarch Phosphate forms an emulsion by allowing the mixing of two immiscible liquids such as water and oil,
thickener – Hydroxypropyl Distarch Phosphate gives the liquid more texture by increasing its viscosity.
Chemical Overview & Production
Unlike native starch, HDP undergoes two specific chemical modifications to dramatically enhance its structural stability:
Etherification: Native plant starch (derived from corn, wheat, potato, or tapioca) is reacted with propylene oxide.
This introduces hydroxypropyl groups, which increase water-binding capacity, transparency, and freeze-thaw stability while preventing syneresis (liquid separation).
Cross-linking (Esterification): The starch is treated with reagents like sodium trimetaphosphate or phosphorus oxychloride.
This binds the starch chains together, reinforcing the molecule against high heat, high shear (industrial mixing), and acidic environments.
Common Applications
HDP is a highly versatile ingredient featured across multiple industries:
Food Industry: Hydroxypropyl distarch phosphate is heavily integrated into dairy products (especially yogurt), gravies, sauces, pie fillings, canned soups, frozen foods, and minced meat products.
Hydroxypropyl distarch phosphate creates a smooth, creamy mouthfeel and prevents components from separating during temperature swings.
Cosmetics & Personal Care: Labeled as Hydroxypropyl Starch Phosphate on platforms like the EWG Skin Deep Database, Hydroxypropyl distarch phosphate functions as an anti-caking agent, texture enhancer, and emulsion stabilizer in lotions, creams, and hair products.
Agriculture & Textiles: Hydroxypropyl distarch phosphate is used as a biodegradable film or viscous coating to control soft-bodied insects (like spider mites and whiteflies) by physically blocking their breathing pores.
Hydroxypropyl distarch phosphate also serves as a binder in paper manufacturing and textile sizing.
Hydroxypropyl Distarch Phosphate uses
Hydroxypropyl Distarch Phosphate is obviously widely used in the food industry, then Hydroxypropyl Distarch Phosphate is known as E1442.
Hydroxypropyl Distarch Phosphate is said to change the texture and appearance of products and also has an effect on the length of shelf life.
Hydroxypropyl Distarch Phosphate is also useful in the manufacture of skin and hair care products.
Hydroxypropyl Distarch Phosphate helps thicken the presence of water, especially when cosmetics are chemically modified.
Hydroxypropyl Distarch Phosphate also improves moisture and oil absorption, reduces greasiness and provides a silky feel.
These are very important properties that give esthetic benefits to lotions or creams.
What is more, Hydroxypropyl Distarch Phosphate is important in the manufacture of building materials.
In this industry, its ability to dissolve water and maintain shape and viscosity is used.
This modified starch is also used in the oil and gas industry as a component of coolants and lubricants.
Due to its performance and resistance to high temperatures, Hydroxypropyl Distarch Phosphate is also used in the paper, textile and wood processing industries.
Key Properties of Hydroxypropyl Distarch Phosphate E1442
Hydroxypropyl phosphated starch offers several unique properties that make Hydroxypropyl Distarch Phosphate indispensable in the food industry:
High stability against heat and acidic conditions, suitable for industrial processes and extended baking
Improved solubility in water, preventing lump formation and texture changes
Creation of a smooth, transparent, and flexible texture in final products
Enhanced shelf life while preserving natural flavor and appearance
These properties make Hydroxypropyl Distarch Phosphate E1442 ideal for a wide range of products, including cakes, pastries, sauces, beverages, and ready-to-eat meals.
Uses and Applications
Hydroxypropyl Distarch Phosphate E1442 is found in a wide range of processed food products.
Common applications include:
1-Sauces, soups, and ready meals
2-Dairy-based products such as puddings, yoghurts, and desserts
3-Baked goods and pie or cake fillings
4-Baby foods and infant products (subject to regulatory restrictions)
5-Salad dressings, mayonnaise, and marinades
6-Frozen foods, as E1442 tolerates freeze-thaw cycles particularly well
7-Its ability to form stable gels and emulsions makes Hydroxypropyl distarch phosphate highly effective at improving the texture and mouthfeel of many food products.
Medical
A few studies have looked at the effects of hydroxypropyl distarch phosphate on postprandial energy metabolism, and the findings suggest that this modified starch may have beneficial implications in weight management.
E1442 food additive
Hydroxypropyl Distarch Phosphate is found in many food products.
Hydroxypropyl Distarch Phosphate is widely utilized in the production of sauces, gravies, or fruit pie fillings because Hydroxypropyl Distarch Phosphate thickens texture and forms gels without the need for heating.
In the dairy industry, Hydroxypropyl Distarch Phosphate is used in the production of cottage cheese, cream, yogurt and ice cream, as Hydroxypropyl Distarch Phosphate allows for the viscous consistency of the final product.
Hydroxypropyl Distarch Phosphate is also an ingredient in many canned fish, vegetables or fruit.
Hydroxypropyl Distarch Phosphate is found in frozen products such as ice cream or ready meals due to its very good freeze-thaw properties – after thawing and freezing, foods do not lose flavor and have a more uniform texture and color.
Hydroxypropyl Distarch Phosphate may appear to some to be harmful to health, but that is far from the truth.
This food additive is approved by the European Union and does not cause any harmful effects when consumed properly.
Food additive E1442 — distarch phosphate hydroxypropylated or hydroxypropyl starch phosphate belongs to the group of modified starches (not to be confused with genetically modified starches). Hydroxypropyl Distarch Phosphate is used in the food industry as an emulsifier, thickener, and stabilizer.
In nature, pure hydroxypropyl starch phosphate does not occur; however, ordinary starch from natural sources (potato, corn, etc.) is used as raw material for producing additive E1442.
For the food industry, Hydroxypropyl Distarch Phosphate E1442 is produced by esterification of starch with sodium trimetaphosphate or phosphorus oxychloride followed by treatment with propylene oxide.
During this process, chemical "cross-linking" of starch molecules occurs, increasing resistance to heat, freezing, and pH changes.
The chemical formula of hydroxypropyl distarch phosphate is C3H8O2·xH3O4P·x (exact composition depends on the degree of modification).
Physically, Hydroxypropyl Distarch Phosphate is a white or slightly yellowish granular powder, odorless, and well dispersible in water.
Hydroxypropyl Distarch Phosphate E1442 was developed as an improved starch variant to enhance product stability during heat treatment and storage.
Benefits of Additive E1442
Hydroxypropyl Distarch Phosphate E1442 is not essential for the human body and does not provide any specific benefits.
Hydroxypropyl Distarch Phosphate is metabolized similarly to ordinary starch: hydrolyzed in the gastrointestinal tract into glucose, which the body uses as an energy source.
During hydrolysis, intermediate products — dextrins (polysaccharides) — are formed.
Risks of Additive E1442
Under normal consumption of products containing additive E1442, no health risks have been identified.
Excessive intake of starch, including modified starch, may slow down food digestion, cause flatulence, nausea, and a feeling of stomach fullness.
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), in its 2017 evaluation, confirmed the safety of modified starches including E1442 and did not set an Acceptable Daily Intake (ADI).
The JECFA (Joint FAO/WHO Expert Committee on Food Additives) also concluded that there is no need for a specific ADI for modified starches as they are metabolized like ordinary starch.
The FDA (USA) classifies E1442 as GRAS (Generally Recognized As Safe).
All committees concluded that modified starches are not absorbed by the human body unchanged, but are significantly hydrolyzed by intestinal enzymes and subsequently fermented by gut microbiota.
Available studies showed no short- or long-term risks of toxicity or carcinogenicity.
Modified starches also do not affect reproductive organs.
Safety and Regulatory Status
Global Approvals: HDP is fully approved for consumption by major regulatory authorities, including the United
States Food and Drug Administration (FDA) under GRAS status, the European Food Safety Authority (EFSA), and the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
No Upper Limit: Due to its low toxicity profile, regulatory frameworks like the Codex Alimentarius and China's GB2760 standard allow Hydroxypropyl distarch phosphate to be used according to Good Manufacturing Practices (GMP) with no specified Acceptable Daily Intake (ADI) limit.
Dietary Considerations: Because its base raw material is plant-derived, Hydroxypropyl distarch phosphate is inherently gluten-free, vegan, and generally certified Halal.
Furthermore, as a resistant starch, clinical studies archived on PubMed show Hydroxypropyl distarch phosphate can lower postprandial glucose spikes and support metabolic fat utilization.
Safety and Health Assessment
Hydroxypropyl distarch phosphate E1442 is considered safe for use in food by the relevant regulatory authorities.
The European Food Safety Authority (EFSA) has evaluated E1442 and concluded that Hydroxypropyl distarch phosphate poses no health risk at the levels typically consumed.
Since Hydroxypropyl distarch phosphate is a modified starch, Hydroxypropyl distarch phosphate E1442 is broken down in the digestive tract in a manner similar to regular starch.
However, certain population groups should take note of the following considerations:
Gluten intolerance and coeliac disease:Hydroxypropyl distarch phosphate E1442 may be derived from wheat.
Wheat-based E1442 may pose a risk for individuals with coeliac disease.
Products containing E1442 from gluten-free sources (e.g. maize or potato) are suitable for this group.
Infants and young children: Use in infant formula is strictly regulated and subject to specific approval conditions.
Diabetes and blood sugar: As a modified starch,Hydroxypropyl distarch phosphate E1442 can affect blood glucose levels similarly to other carbohydrates.
Diabetic individuals should account for the total carbohydrate content of the product.
Tolerability and Intolerances
Hydroxypropyl distarch phosphate E1442 is well tolerated by most people.
In very rare cases, sensitive individuals may experience mild digestive discomfort such as bloating or a feeling of fullness, particularly with very high consumption of modified starches. True allergic reactions to Hydroxypropyl distarch phosphate E1442 itself are not documented; however, the source material of the starch (e.g. wheat) may trigger reactions in appropriately sensitised individuals.
Economic Advantages
Using SEMI E1442 reduces raw material waste, extends product shelf life, and enhances consumer satisfaction.
Hydroxypropyl distarch phosphate E1442 allows manufacturers to create diverse, high-quality, and innovative products efficiently and reliably.
Global Market Perspective
The global market for modified starch, particularly SEMI E1442, is growing due to rising demand for cakes, pastries, sauces, beverages, and ready-to-eat products.
Zarand Agro-Industry plays a significant role in both domestic and international markets by providing high-quality starch, enabling manufacturers to compete with international products.
Conclusion
Hydroxypropyl phosphated starch (E1442) is a vital additive in the modern food industry.
Its unique properties, including increased stability against heat and acids, improved solubility, and the ability to produce a uniform and transparent texture, make Hydroxypropyl distarch phosphate E1442 essential for cakes, pastries, sauces, beverages, and ready-to-eat foods.
Zarand Agro-Industry, as a leading producer, provides a reliable and high-quality source of Hydroxypropyl distarch phosphate E1442 E1442, allowing manufacturers to create appealing, stable, and value-added products that meet consumer expectations and international standards.
