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Phosphated distarch phosphate (E1413) is a chemically modified food starch created by cross-linking and esterifying native starches (like corn, potato, or tapioca) with phosphate-based compounds.
Phosphated distarch phosphate is created through esterification or cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride, combined with esterification using ortho-phosphoric acid, sodium or potassium ortho-phosphate, or sodium tripolyphosphate, all in line with good manufacturing practices (GMP).
Phosphated distarch phosphate is commonly found as a white or nearly white powder or granules, or, if pregelatinized, as flakes, or an amorphous powder with coarse particles.
INS No.: 1413
CAS number: 11120-02-8; 63055-37-8 (modified amylopectin)
Molecular Weight: 0
MSDS File: SDS
Synonyms:
PHOSPHATEDDI-STARCHPHOSPHATE,Phosplhatedl distarch pllosplhate,Phosphated Distarch Phosphat
Phosphated distarch phosphate (E1413) is a widely used modified starch valued for its high resistance to heat and its ability to slow down oxidation during food processing.
In the case of cross-linking, where a polyfunctional substituting agent like phosphorus oxychloride connects two chains, the structure can be represented as Starch-O-R-O-Starch, with 'R' signifying the cross-linking group and 'Starch' referring to the linear and/or branched structure.
Additionally, Phosphated distarch phosphate may be subjected to acid, alkali, enzyme, or bleaching treatments, all in line with good manufacturing practices.
These properties make it an essential ingredient for improving product stability, extending shelf life, and preserving taste and color.
Phosphated distarch phosphate is commonly applied in sauces, ready-made soups, desserts, and frozen foods.
Distarch phosphate, also known by its food additive code E1413, is a widely used modified starch in the global food industry.
Phosphated distarch phosphate is derived from natural starch sources such as corn, potato, or wheat.
Through a chemical process involving phosphoric acid or phosphate salts, the starch molecules are cross-linked to create a more stable and functional structure.
This modification improves thermal resistance, reduces oxidation, and enhances the overall performance of starch in food applications.
As a result, E1413 has become an essential ingredient for food manufacturers seeking to improve product quality and shelf-life.
For those seeking a reliable source of E1413 starch, Zarand Agro-Industry Company stands out as a trusted and leading producer.
Phosphated distarch phosphate is created by treating natural starch with phosphate compounds to cross-link the starch molecules, making the resulting ingredient highly resistant to heat, acid, and freezing.
Phosphated distarch phosphate is a variation of distarch phosphate, a chemically modified starch.
Phosphated distarch phosphate can be derived from wheat starch, tapioca starch, potato starch or many other botanical sources of starch.
Phosphated distarch phosphate is produced by replacing the hydrogen bonds between starch chains by stronger, covalent phosphate bonds that are more permanent.
Phosphated distarch phosphate 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.
Phosphated 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, phosphated 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.
Starch is a carbohydrate polymer consisting of a large number of glucose units linked together primarily by alpha 1-4 glucosidic bonds.
The starch polymers come in two forms: linear (amylose) and branched through alpha 1-6 glucosidic bonds (amylopectin), with each glucose unit possessing a maximum of three hydroxyls that can undergo chemical substitution.
Phosphated distarch phosphate is a modified starch.
It is obtained by esterification/cross-linking of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with
esterification with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate, in accordance with
good manufacturing practice.
The esterification results in partial substitution in the 2, 3- or 6- position of the anhydroglucose unit unless the 6-position is occupied for branching.
In the case of crosslinking, where a polyfunctional substituting agent, such as 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.
Phosphated distarch phosphate may additionally be subjected to acid, alkali, enzyme, or bleaching treatment in accordance with good manufacturing practice.
White or nearly white powder or granules or (if pregelatinized) flakes, or amorphous powder or coarse particles.
USES
Functionally, it serves as a thickener, stabilizer, binder, and emulsifier.
Applications of Distarch Phosphate in the Food Industry
1. Sauces and Condiments
E1413 is widely used in the production of sauces such as mayonnaise and tomato ketchup due to its thickening and stabilizing properties.
It prevents the separation of oil and water, resulting in a uniform consistency that improves both the texture and visual appeal of the product.
2. Dairy Products and Desserts
In flavored yogurts, puddings, custards, and ice cream, distarch phosphate provides a smooth and creamy texture.
It prevents water crystallization in frozen products like ice cream, maintaining flavor, appearance, and overall quality.
3. Ready-to-Eat Meals and Instant Soups
E1413 is commonly incorporated into ready meals and instant soups to control viscosity, improve mouthfeel, and ensure a uniform distribution of ingredients.
This helps deliver a better sensory experience for consumers and enhances product performance during cooking or reheating.
4. Frozen and Canned Foods
One of the key advantages of distarch phosphate is its stability in frozen and canned foods.
In frozen products, it prevents water separation upon thawing, while in canned foods it maintains product structure and texture after sterilization.
5.Safety and International Approvals
Distarch phosphate (E1413) has been reviewed and approved by reputable global food safety authorities such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA).
Studies indicate that when used within permitted levels, it is safe for human consumption and metabolized in the body similar to natural starch.
However, overconsumption of any food additive may cause minor digestive issues in sensitive individuals, highlighting the importance of controlled usage.
6.Economic Benefits for Manufacturers
Beyond its functional benefits, E1413 provides significant economic advantages.
It reduces product waste, extends shelf-life, and enhances consumer satisfaction.
Additionally, its compatibility with other food ingredients allows manufacturers to innovate and develop diverse food products efficiently.
7.Global Market Perspective
The global market for modified starches, particularly E1413, has experienced notable growth due to the rising demand for processed, ready-to-eat, and frozen foods.
Developed countries such as the United States, Germany, and Japan are among the largest consumers, while developing nations are increasingly adopting it to support their expanding food industries.
Introduction
These modified starches are prepared by the combined use of sodium tripolyphosphate and sodium trimetaphosphate which results in cross-linking and esterification of starch chains.
The overall extent of modification is small, the residual phosphate being of the order of 0.4% phosphorus.
BIOLOGICAL DATA
BIOCHEMICAL ASPECTS
The in vitro digestibility of this modified starch (prepared from cornstarch) by pancreatic amylase was somewhat reduced compared with unmodified starch (Kohn & Kay, 1963a). In vitro digestibility of this modified starch (prepared from potato starch) by pancreatin and porcine intestinal amylase was also reduced compared with unmodified starch (Leegwater, 1971).
However, in vitro digestibility and utilization of this modified starch (prepared from milo starch) was similar to unmodified starch when measured by weight gain (Kohn & Kay, 1963b).
TOXICOLOGICAL STUDIES
Special studies on reproduction
Groups of 10 male and 20 female rats were fed for 3 generations 10% of starch modified with sodium trimetaphosphate up to 0.01% P and sodium tripolyphosphate up to a 0.32% P. Rats were mated (P1, F1 and F2) at weeks 12 and 20 after weaning. The second litter of each generation was used to produce the next generation.
The F3b- generation was kept for 3 weeks after weaning and then sacrificed for histopathological study.
The P, F1b, and F2b parents were used for counting implantation sites.
No adverse effects were noted regarding appearance, behaviour, body weight, fertility, litter size, resorption quotient, weights of pups and mortality.
Caecal weights were not increased except the filled caecum weight of F1 parent males.
The spleen weight of F3b females was increased. Gross and macroscopical examination did not reveal pathological changes attributable to the ingestion of this starch (Til et al., 1971; de Groot et al., 1974).
Special studies
Groups of 10 male and 10 female rats were given 0, 25, or 50% modified starch in a low residue diet for 7 days. This was followed by 3 further days on a diet containing additional 4% cellulose.
The body weights of test animals were slightly reduced in both sexes in a dose- related manner but the actual changes were small. No diarrhoea was noted although faecal dry matter was somewhat higher in test animals compared with controls. The addition of cellulose to the diet had no adverse effect. No histological abnormality of the enlarged caeca was noted (de Groot & Spanjers, 1970).
Short-term studies
Groups of 10 male and 10 female rats received in their diet 0, 25 and 50% of modified starch (0.3% P) for 8 weeks.
There were no detectable adverse effects on body weight.
Faecal water content appeared to be higher in animals fed the 50% test level but the results were too variable to allow any definite conclusions.
Production of faeces appeared to be unaffected by this modification when compared with controls. No diarrhoea occurred at any test level.
Caecal weight was only slightly increased at the 25% level in male rats but there was no consistent effect on females at any level tested (de Groot & Spanjers, 1970).
Rat
Groups of 10 male and 10 female rats were fed on a diet containing 10% rising to 35% of phosphated distarch phosphate for a total of 60 days. Female rats showed a consistent reduced weight gain throughout the test.
Although 4 test and 2 control animals died during the test, these incidents were regarded as unrelated to the test substance.
All animals behaved normally. Haematological examination and urinalysis were normal and comparable in the various groups.
The absolute liver weights of male rats were lower for the test group than for controls and the absolute kidney weights were lower for both sexes but these findings were not associated with any gross or histopathological changes. (Kohn et al., 1964a).
Groups of 25 male and 25 female rats were fed diets containing 1.0 and 5.0% modified or unmodified starch for 90 days.
Eleven controls and 3 test animals died from intercurrent disease.
There were no obvious gross or histopathological changes attributable to the test substance.
Organ weights and haematological examination (days 45 and 90) were normal in both groups. Pooled urinalysis was comparable for all 3 groups (Kohn et al., 1964b).
Dog
Groups of 3 male and 3 female beagles were given daily for 90 days gelatine capsules containing 50, 250 and 1250 mg modified starch/kg bw. No adverse effects were observed as judged by behaviour, body weight changes, mortality, haematological studies, blood chemistry, urinalysis, liver function tests, organ weights, gross and histopathological findings (Cervenka & Kay, 1963).
Pig
Groups of 8 Pitman-Moore miniature pigs were weaned at 3 days of age, and were fed formula diets containing 5.4% unmodified starch or 5.6% phosphated distarch phosphate for 25 days.
Growth was normal during the test period.
At termination of the study, biochemical analyses of blood (haemoglobin) and serum (cholesterol, triglyceride, calcium, phosphorus, alkaline phosphatase, urea nitrogen, total protein, albumin and globulin) were similar for test and control animals.
Relative organ weight as well as carcass composition (water, fat, protein, ash, Ca, PO4, Na, Mg) and liver composition (water,fat, protein and ash), were similar for test and control animals.
Long-term studies
Rat
Groups of 30 male and 30 female rats were fed this modified starch at dietary levels of 0, 5, 10 and 30% for 104 weeks. No adverse effects were noted on general appearance, behaviour, mortality experience or food intake.
Growth rate and food efficiency were similar to controls.
Haematology, serum chemistry and urinalysis revealed no consistent changes related to the administration of the test substance.
Relative organ weights were comparable with controls except for significantly decreased spleen weight in males and significantly increased spleen and kidney weights in females at the highest levels fed.
These changes were not associated with any gross pathological findings.
Caecal weights were normal at all test levels.
Histological examination did not reveal any distinct compound-related changes.
The study did not reveal any indication of carcinogenicity.
In comparison with the controls, the males fed the 30% level of the modified starch showed a slightly increased degree and incidence of focal hyperplasia of the renal papillary and pelvic epithelium, accompanied by calcified patches in the underlying tissue.
The hyperplastic and calcified tissues often protruded into the renal pelvis and were localized most often in the papilla near the junction of the papillary and pelvic epithelium.
This lesion was seen to a slight or moderate degree in both sexes at most levels including the controls but was more pronounced and of higher occurrence in males at the highest dose level.
Roe (1979) has conducted an extensive review of this type of mineral deposition in the renal pelvis of rats and concluded that pelvic nephrocalcinosis, corticomedullary nephrocalcinosis, acute tubular nephropathy, and calculus formation are manifestations of mineral imbalance and are of relatively common occurrence in untreated laboratory rats (particularly older animals).
OBSERVATIONS IN MAN
Twelve volunteers consumed on each of 4 successive days 60 g of a phosphated distarch phosphate.
No adverse effects were noted.
No changes occurred as regards frequency and amount of faeces or faecal water and lactic acid content (Pieters et al., 1971).
Comments
The extent of the modification is small. The metabolic behaviour of the phosphate moieties has not been studied.
The available short-term studies in the rat, dog and pig do not reveal any significant adverse effects even at high dietary levels.
The available evidence for modified starches as a group, indicates that caecal enlargement without associated histopathological changes is without toxicological significance.
The long-term and reproduction studies in the rat did not reveal any significant effects, except for a slight increase in the incidence of renal focal hyperplasia and mineral deposit. This lesion is considered to be associated with imbalances of Ca/P and Mg in the diet.
Conclusion
Distarch phosphate (E1413) is a vital ingredient in modern food production, offering high heat resistance, reduced oxidation, and improved product stability.
It enhances texture, preserves flavor and appearance, and extends shelf-life.
For manufacturers seeking a reliable and high-quality source of E1413, Zarand Agro-Industry Company stands out as a trusted producer, providing products that meet both industry standards and consumer expectations.
Key Properties of E1413
Distarch phosphate offers several distinct advantages over native starch:
High resistance to heat and prolonged cooking processes
Reduced oxidation rate, preserving color and flavor
Improved texture and consistency in food products
Enhanced stability during storage and prevention of water separation
These properties make E1413 a preferred additive in various food formulations, ensuring consistent quality and appearance.
Safety:
E1413 is approved for use in many countries, including the European Union and the United States, by food safety authorities such as EFSA and FDA.
When used within regulated limits, it is considered safe for consumption.
IDENTIFICATION
Solubility (Vol. 4): Insoluble in cold water (if not pre-gelatinized); forming typical colloidal solutions with viscous properties in hot water; insoluble in ethanol.
Microscopy: Passes test
Iodine stain: Passes test
Copper reduction: Passes test
PURITY
Loss on drying (Vol. 4) Cereal starch: not more than 15.0%
Potato starch: not more than 21.0%
Other starches: not more than 18.0% (120°, 4 h, vacuum not exceeding 100 mm Hg)
Phosphate (calculated as phosphorus) (Vol. 4) :Not more than 0.5% on the dried basis for potato and wheat starch
Not more than 0.4% on the dried basis for other starches
Sulfur dioxide (Vol. 4): Not more than 50 mg/kg on the dried basis for modified cereal starches
Not more than 10 mg/kg on the dried basis for other modified starches
Lead (Vol. 4): Not more than 2 mg/kg on the dried basis
Determine using a method appropriate to the specified level.
The selection of sample size and method of sample preparation may be
based on principles of methods described in Volume 4 (under “General
Methods, Metallic Impurities”).
Manganese (Vol. 4): Not more than 50 mg/kg on the dried basis
Determine using a method appropriate to the specified level.
The selection of sample size and method of sample preparation may be
based on principles of methods described in Volume 4 (under “General
Methods, Metallic Impurities”).
Carboxyl groups (Vol. 4): Not more than 0.1% on the dried basis.
