Distarch Phosphate
The short version
Phosphate-cross-linked starch — heat-and-shear resistant for retort and acidic applications.
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 cross-linking native starch with phosphorus oxychloride or sodium trimetaphosphate. The phosphate bridges link two starch chains, dramatically improving heat-and-shear resistance.
How it's used
Used in canned soups, retort pouches, salad dressings, and infant cereals where the cross-linked starch must survive aggressive thermal processing without losing viscosity. Less acid-tolerant than acetylated forms (E1414) but cheaper.
Safety profile
ADI not specified — considered safe. Dietary fate similar to native starch; phosphate from cross-links released only on enzymatic digestion.
Physical & chemical properties
Off-white powder, similar to native starch but with markedly improved process tolerance.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.