E1413 – Phosphated Distarch Phosphate Explained
E1413 (Phosphated Distarch Phosphate) is a modified starch-based food additive used as a thickener and stabilizer in a wide range of processed food products.
Things worth knowing about "E1413"
E1413 (Phosphated Distarch Phosphate) is a modified starch-based food additive used as a thickener and stabilizer in a wide range of processed food products.
What is E1413?
E1413, known as Phosphated Distarch Phosphate, is a chemically modified starch derivative produced through a dual phosphorylation process applied to natural starch. This involves both esterification and cross-linking of the starch molecules, significantly enhancing their functional properties. E1413 belongs to the group of modified starches and is approved as a food additive in the European Union and numerous other countries worldwide.
Production and Chemical Properties
E1413 is produced by reacting natural starch (derived from sources such as maize, wheat, potato, or tapioca) with phosphate compounds. Two chemical modifications take place simultaneously:
- Esterification (monosubstitution): Phosphate groups are attached to individual starch molecules, improving stability against heat and acid.
- Cross-linking: Phosphate bridges connect adjacent starch chains, resulting in a more stable and resilient texture.
This dual modification gives E1413 superior heat stability, shear stability, and tolerance to acidic and frozen conditions compared to natural or singly modified starches.
Uses in Food
E1413 is used across a wide variety of processed foods as a thickener, stabilizer, and gelling agent. Common applications include:
- Ready meals and frozen food products
- Sauces, dressings, and soups
- Mayonnaise and salad dressings
- Dairy products such as yoghurt and pudding
- Baked goods and confectionery
- Baby food (under strict quantity limits)
- Canned and industrially manufactured foods
Safety and Health Assessment
Based on current scientific evidence, E1413 is considered safe for consumption when used at approved levels. The European Food Safety Authority (EFSA) has evaluated modified starches including E1413 and concluded that they are handled in the body similarly to indigestible carbohydrates. They are not significantly absorbed in the small intestine and pass largely intact into the large intestine, where they may be partially fermented by gut bacteria.
No specific ADI (Acceptable Daily Intake) has been established for E1413 in the EU, as no toxicological concerns have been identified. The quantum satis principle (as much as technically necessary) applies to most food categories, while stricter and specific limits are set for infant and baby food products.
Labelling and Regulation
In the European Union, E1413 is approved under Regulation (EC) No 1333/2008 on food additives. Products containing E1413 must declare it in the ingredient list either by its E-number E1413 or by its full name Phosphated Distarch Phosphate. The additive is also approved in the United States, Canada, Australia, and other countries, where it is similarly classified as safe by the respective regulatory authorities.
Comparison with Related Additives
E1413 is closely related to other modified starches in the E1400 group:
- E1410 – Monostarch Phosphate (esterified only, not cross-linked)
- E1412 – Distarch Phosphate (cross-linked only, not esterified)
- E1414 – Acetylated Distarch Phosphate (cross-linked and acetylated)
E1413 combines the benefits of both esterification and cross-linking in a single molecule, providing particularly versatile technological properties for food manufacturers.
References
- European Food Safety Authority (EFSA): Scientific Opinion on the re-evaluation of modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451, E 1452) as food additives. EFSA Journal, 2017.
- European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
- BeMiller, J. N. & Whistler, R. L.: Starch: Chemistry and Technology. 3rd Edition, Academic Press, 2009.
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