Comparing E1411 - Distarch glycerol vs E1440 - Hydroxypropyl starch

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Overview

E1411 - Distarch glycerol

Distarch glycerol (E1411) is a type of modified starch used to thicken, stabilize, and emulsify foods. It helps sauces, fillings, and dairy-style products keep a smooth texture, even through heating, cooling, or freezing. It has no taste of its own and does not add color.

E1440 - Hydroxypropyl starch

Hydroxypropyl starch (E1440) is a “modified” starch made by attaching small hydroxypropyl groups to the starch molecules from plants like corn, potato, or tapioca. It works as a thickener and stabiliser that helps sauces, fillings, and frozen foods stay smooth instead of separating or turning grainy. It is authorised for use in the EU and permitted in the U.S. when it meets official specifications.

Synonyms

E1411

Distarch glycerol

E1440

Hydroxypropyl starch

Functions

stabilizer thickener

emulsifier stabilizer thickener

Origins

Plant

Synthetic

Products

Found in 0 products

Found in 6 products

Search rank & volume

🇺🇸U.S.

#44970 / mo🇺🇸U.S.

Awareness score

Awareness data is not available.

×1.38

over-aware

Search volume over time

Search history data is not available.

Popular questions

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What is hydroxypropyl starch phosphate?
It’s the phosphate‑crosslinked variant of hydroxypropyl starch—better known as hydroxypropyl distarch phosphate (E1442)—used as a thickener/stabilizer with higher heat, acid, shear, and freeze–thaw stability than E1440.
How to make boba with hydroxypropyl starch?
Blend about 70–80% tapioca starch with 20–30% hydroxypropyl starch (E1440), add 10–20% sugar, and pour in 60–70% near‑boiling water to form a smooth dough, then roll into pearls. Boil 15–25 minutes until translucent, let rest covered, and soak in syrup for chew.
What does sodium hydroxypropyl starch phosphate dp?
It’s a phosphate‑modified form of hydroxypropyl starch used as a thickener and stabilizer; “DP” typically refers to degree of polymerization (average chain length), which affects viscosity and gel behavior.
What foods contain hydroxypropyl starch?
It’s commonly used in sauces, soups, gravies, salad dressings, pie and fruit fillings, bakery creams, dairy desserts (puddings, yogurts), and some gluten‑free baked goods and noodles.
What is hydroxypropyl starch made of?
It’s made by chemically modifying plant starch (often corn, potato, or tapioca) with propylene oxide to attach hydroxypropyl groups. Unlike phosphate‑crosslinked versions, E1440 is not crosslinked and mainly improves freeze–thaw stability and texture.