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Wageningen University

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E1442: Hydroxypropyl di-starch phosphate

Prepared by treating starch with propyleneoxide and phosphoric acid. The resulting starch is more stable against acid, alkaline and starch degrading enzymes. It also provides better colour and shine to products and has very good freeze-thaw properties.

Function & characteristics:
Thickening agent

Many food products

Acceptable Daily Intake:
None determined

Side effects:
It may slow down the degradation of food in the intestine

Dietary restrictions:
None, modified starches can be used by all religious groups, vegans and vegetarians.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands

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