Classification
Product TypeIngredient
Product FormPowder
Industry PositionFood Additive (Modified Starch)
Market
Hydroxypropyl distarch phosphate is a globally used modified starch thickener/stabilizer listed in Codex GSFA as INS 1442, with functional classes including thickener, stabilizer, emulsifier, and anticaking agent. It is part of the broader industrial starch and food additive supply chain, so trade statistics are typically not reported at a standalone product level. International market access is strongly shaped by additive permissions and purity/specification compliance (e.g., limits for hydroxypropyl substitution, phosphate content, and certain process residues). Regulatory recognition spans major jurisdictions, including the EU’s E 1442 framework and U.S. use under “food starch-modified” provisions.
Specification
Physical Attributes- White to off-white, odourless powder; may be supplied as granules/aggregates or as pre-gelatinized flakes/powder depending on drying method (JECFA modified starches).
- Insoluble in cold water if not pre-gelatinized; forms viscous colloidal solutions in hot water; insoluble in ethanol (JECFA modified starches).
Compositional Metrics- INS 1442 (hydroxypropyl distarch phosphate): hydroxypropyl groups not more than 7.0% (calculated on dry substance) per JECFA specifications.
- Residual phosphate (as phosphorus): not more than 0.14% for potato and wheat starches, and not more than 0.04% for other starches (JECFA modified starches).
- Propylene chlorohydrin: not more than 1 mg/kg (JECFA modified starches).
- Lead: not more than 2 mg/kg (JECFA modified starches).
Supply Chain
Value Chain- Native food starch production and refining -> chemical modification (phosphate cross-linking + hydroxypropylation) -> washing/neutralization -> drying and milling -> quality testing to applicable specifications -> packaging -> distribution to food manufacturers.
Demand Drivers- Codex GSFA permissions across multiple processed food categories support broad formulation demand where thickening/stabilization is needed (INS 1442).
- Demand is tied to processed food manufacturing needs for texture stability under thermal processing and storage conditions (as reflected in widespread additive provisions/functional classes in Codex GSFA).
Risks
Regulatory Compliance HighMarket access depends on meeting jurisdiction-specific food additive permissions, naming/labeling conventions, and purity specifications for INS 1442 (e.g., limits on hydroxypropyl groups, residual phosphate as phosphorus, and propylene chlorohydrin). Misalignment with Codex GSFA/JECFA specifications or destination-market regulations (EU E-number regime; U.S. "food starch-modified" framework) can result in rejected shipments, relabeling, or reformulation needs.Maintain destination-specific regulatory dossiers and COAs aligned to Codex/JECFA and target-market rules; implement supplier qualification and routine testing for key specification limits (substitution level, phosphate, and specified residues).
Food Safety MediumManufacture uses reactive modification chemistry (phosphate cross-linking and propylene oxide etherification under GMP), so managing specified contaminants/residues (e.g., propylene chlorohydrin) and metals (e.g., lead) is a recurring compliance and recall risk if controls drift.Use validated analytical methods and lot-based release testing against JECFA specification limits; audit process controls for reagent dosing, washing/neutralization, and contamination prevention.
FAQ
What is hydroxypropyl distarch phosphate in global food additive terms?It is a modified starch food additive listed in the Codex GSFA as INS 1442, with functional classes including thickener, stabilizer, emulsifier, and anticaking agent.
What are key purity/specification limits commonly referenced internationally for INS 1442?JECFA specifications for modified starches include, for hydroxypropyl distarch phosphate (INS 1442), hydroxypropyl groups not more than 7.0%, propylene chlorohydrin not more than 1 mg/kg, and residual phosphate (as phosphorus) not more than 0.14% for potato and wheat starches and not more than 0.04% for other starches.
How is this type of modified starch regulated for use and labeling in the United States?U.S. regulations include “food starch-modified” provisions in 21 CFR 172.892, which require the additive container label to bear the name “food starch-modified,” and FDA’s ingredient/packaging inventory links hydroxypropyl distarch phosphate to 21 CFR 172.892.