Hydroxypropyl Distarch Phosphate
What it does
Thickener/stabiliser.
How it's made
Chemically modified starch.
Hydroxypropyl distarch phosphate is a modified starch used as a thickener and stabiliser in processed foods that must survive tough conditions — canned and retorted products, frozen ready meals, sauces and fruit fillings — because it stays smooth and stable through heat, acid, freezing and storage.
It is made from food starch (corn, waxy maize, tapioca or potato) by two treatments: cross-linking the starch with a phosphate agent (which makes it resistant to heat, acid and mechanical stress), and adding hydroxypropyl groups using propylene oxide (which keeps the paste clear and stable, especially through freeze–thaw cycles). The combination produces a very stable cooking starch.
The modified starch is washed, neutralised and dried into a white powder. The phosphate cross-links give strength and heat-resistance while the hydroxypropyl groups prevent the gel from weeping or going cloudy when frozen and thawed, which is why it is a favourite for frozen and long-life foods; it is plant-based, and its modification level is regulated.
Possible reactions
Generally safe.