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E1442 · Emulsifiers, Stabilisers, Thickeners

Hydroxypropyl distarch phosphate

Limited risk thickener

Modified starch, generally tolerated.

Category
Emulsifiers, Stabilisers, Thickeners
Vegan
Yes
Vegetarian
Yes

What it is

E1442 (Hydroxypropyl distarch phosphate) is a modified starch. It is used to thicken foods, stabilize emulsions, and prevent them from breaking apart when frozen, thawed, or heated.

How it is used in food

Thickening through canning, freezing and reheating alike.

Commonly found in
  • Fruit yoghurts (to provide a creamy, thick texture)
  • Frozen meals (to prevent water from separating out when thawed)
  • Gravies and sauces
  • Canned pie fillings

Health and safety

None major.

Mostly digested as starch.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted Approved.

Identification on labels

E-number
E1442

Also printed asModified starch

Alternatives to this additive

  • E440: Pectin — A natural fruit derivative that thickens jams and yoghurts without chemical cross-linking.

How it is made

It is made by taking a natural starch (like tapioca, potato, or corn) and treating it heavily with chemicals (propylene oxide and phosphoric acid) to cross-link its molecules. This makes the starch incredibly tough and resistant to heat and acid.

  1. Chemical modification — Native starch is reacted with propylene oxide and esterified with phosphoric acid.

Worth knowing

The most robust of the modified starches — cross-linked and substituted.

Conclusion

E1442 is a classic ultra-processed ingredient—created to solve the logistical problems of freezing and mass-shipping food. It is safe, but its presence usually indicates a highly processed product rather than a traditional recipe.

References

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Entry last reviewed 2026-07-28.

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