Phosphated Distarch Phosphate
The short version
A doubly phosphorylated distarch — combines extra hydration with cross-linked stability.
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 combining cross-linking (distarch phosphate via phosphorus oxychloride or sodium trimetaphosphate) with additional monoester phosphorylation. The dual modification gives both heat-and-shear resistance and high water-binding.
How it's used
Used in canned soups, retort pouches, frozen ready meals, and infant cereals where the modification must survive aggressive thermal processing while still delivering smooth texture and reduced syneresis on rethermalization.
Safety profile
ADI not specified — considered safe. Same dietary fate as native starch; phosphate from the ester groups is released in digestion but contributes only a small fraction of total dietary phosphate.
Physical & chemical properties
Off-white powder. Survives autoclave (retort) processing without losing viscosity.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.