E1443 – Hydroxypropyl Distarch Phosphate
E1443 is an approved food additive (modified starch) used as a thickener and stabiliser in a wide range of food products.
Things worth knowing about "E1443"
E1443 is an approved food additive (modified starch) used as a thickener and stabiliser in a wide range of food products.
What is E1443?
E1443, known as hydroxypropyl distarch phosphate, is a chemically modified starch used as a food additive. It is produced by treating natural starch (derived from sources such as maize, potato, wheat, or tapioca) with two chemical processes: hydroxypropylation and cross-linking with phosphate. The result is a modified starch with enhanced technological properties. In the European Union, it is approved under E-number 1443 as part of the group of modified starches.
Production and Chemical Properties
The production of E1443 involves two main steps. First, natural starch is treated with propylene oxide to introduce hydroxypropyl groups (hydroxypropylation). Second, the starch chains are cross-linked using phosphoryl chloride or sodium trimetaphosphate (phosphation). This dual modification gives the starch the following characteristics:
- Improved stability under heat, acidic conditions, and mechanical stress
- Enhanced freeze-thaw stability, preserving texture after freezing and reheating
- Smooth, creamy texture in finished food products
- High water-binding capacity
Use in Food Products
E1443 is widely used in the food industry as a thickener, stabiliser, and gelling agent. Common applications include:
- Ready meals and frozen food products
- Salad dressings and sauces
- Fruit fillings and baked goods
- Dairy products and desserts
- Infant and baby food (subject to strict quantity limits)
- Soups and broths
Safety and Regulation
The European Food Safety Authority (EFSA) has assessed E1443 and concluded that it is safe for consumption when used within the permitted maximum levels. Modified starches are broken down in the digestive tract in a manner similar to indigestible carbohydrates, meaning they contribute little to adverse health effects at normal intake levels.
In the European Union, the use of E1443 is regulated under Annex II of Regulation (EC) No 1333/2008 on food additives. It must be declared on the ingredient list either by its full name or its E-number. For infant formula and follow-on formula, specific restrictions and low maximum limits apply due to the sensitivity of the infant digestive system.
Tolerability and Potential Effects
E1443 is generally well tolerated by the general population. However, individuals with a wheat allergy or coeliac disease should be aware that E1443 can be derived from wheat starch. Although the manufacturing process typically reduces gluten content significantly, trace contamination may remain in some cases. When in doubt, it is advisable to contact the manufacturer for clarification.
Excessive consumption of large amounts of modified starches may occasionally cause digestive discomfort such as bloating, as a portion of the starch may reach the large intestine undigested and undergo fermentation by gut bacteria.
References
- European Food Safety Authority (EFSA): Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), sodium starch octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives. EFSA Journal 2017;15(10):4911.
- European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives, Annex II. Official Journal of the European Union, 2008.
- Joint FAO/WHO Expert Committee on Food Additives (JECFA): Hydroxypropyl distarch phosphate. WHO Food Additives Series, Geneva.
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