Comparing E1442 - Hydroxypropyl distarch phosphate vs E14XX - Modified Starch
Overview
Synonyms
Products
Found in 54 products
Found in 1,020 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is e1442 in food?
E1442 (hydroxypropyl distarch phosphate) is a modified starch used as a thickener, stabiliser, and emulsifier to improve texture and freeze–thaw stability in foods like soups, sauces, and dairy desserts.
What is e1442 made from?
It’s made by chemically modifying plant starch (e.g., corn, potato, tapioca, or wheat) with propylene oxide to add hydroxypropyl groups and cross-linking it with phosphate reagents.
Where is tecra x40-e1442 ssd?
E1442 is a food additive code, not related to a Tecra X40 SSD; you’re likely referring to a laptop model rather than the additive—check the device manual or manufacturer support for SSD details.
What is modified food starch?
A group of plant-based starches that have been physically, enzymatically, or chemically treated to change how they behave in foods—improving thickening, stability, freeze–thaw performance, or emulsification (E1400–E1452).
Is modified food starch gluten free?
Often yes when sourced from corn, potato, tapioca, or rice; if it’s from wheat, it can contain gluten unless specially processed and labeled gluten-free. In the US/EU, wheat-derived modified starch must be declared as “wheat,” so check the allergen statement or a gluten-free claim.
What is modified corn starch?
Modified starch made from corn that’s been treated to improve thickening, stability, and resistance to heat, acid, or shear; commonly used in sauces, soups, dressings, and desserts.
Is modified corn starch gluten free?
Yes—corn is naturally gluten-free, and modified corn starch remains gluten-free; only potential cross-contact is a concern, so rely on allergen statements or a gluten-free label if needed.
What is modified wheat starch?
Starch from wheat that has been modified to alter its functionality (e.g., thicker, more stable or freeze–thaw tolerant); it may retain some gluten unless specifically purified and labeled gluten-free. “Wheat” must appear in allergen labeling in many regions.