Monostarch Phosphate
The short version
A phosphorylated starch with single-ester linkages — improves freeze-thaw stability and clarity.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by reacting native starch with sodium tripolyphosphate or other phosphate reagents to graft phosphate ester groups onto a fraction of the starch hydroxyl positions. The phosphate ester groups improve hydration and reduce retrogradation (re-crystallization on storage).
How it's used
Used in frozen foods, fruit pie fillings, instant puddings, and salad dressings where prolonged storage demands freeze-thaw stability and clear gels without syneresis. Less heavily modified than distarch phosphates (E1412, E1413, E1414).
Safety profile
ADI not specified — considered safe. Treated as a food carbohydrate; modifying reagent residues are limited by regulation.
Physical & chemical properties
Off-white powder, similar to native starch in feel but with improved stability and clearer gels.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.