Comparing E1440 - Hydroxypropyl starch vs E1442 - Hydroxypropyl distarch phosphate

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Overview

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.

E1442 - Hydroxypropyl distarch phosphate

Hydroxypropyl distarch phosphate (E1442) is a plant-based modified starch used to thicken and stabilize foods. It helps sauces, soups, and desserts keep a smooth texture through heating, freezing, and storage, and it reduces separation of liquids. It is approved in many countries and considered safe at permitted levels.

Synonyms

E1440

Hydroxypropyl starch

E1442

Hydroxypropyl distarch phosphate

Functions

emulsifier stabilizer thickener

Origins

Products

Found in 6 products

Found in 54 products

Search rank & volume

#44970 / mo🇺🇸U.S.

#362250 / mo🇺🇸U.S.

Awareness score

×1.38

over-aware

×0.70

under-aware

Search volume over time

Search history data is not available.

Interest over time for 2 keywords in U.S. during the last 10 years.

Popular questions

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.