Comparing E440 - Pectins vs E1440 - Hydroxypropyl starch
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Popular questions
What is fruit pectin?
Fruit pectin is a plant-derived soluble fiber (a polysaccharide) from fruit cell walls, extracted mainly from citrus peels or apples and used as a natural gelling agent for jams and jellies.
Is pectin bad for you?
No—pectin is generally recognized as safe and is a soluble dietary fiber; in large amounts it may cause gas or bloating and can reduce absorption of some medicines if taken at the same time.
What is pectin made of?
Pectin is a complex carbohydrate polymer rich in galacturonic acid units, extracted from plant cell walls—commercially most often from citrus peels and apple pomace.
Is pectin vegan?
Yes; pectin is plant-derived and considered vegan, as it’s extracted from fruit byproducts.
What is pectin used for?
It’s used as a gelling agent in jams and jellies and as a thickener/stabilizer in desserts, confectionery, fruit preparations, and some juices or milk drinks, and it also contributes dietary fiber.
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.