Acetylated Distarch Phosphate
The short version
A dual-modified starch — the most widely used modified starch in processed foods globally.
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 sequentially modifying native starch (typically maize, waxy maize, or tapioca): first cross-linking with phosphorus oxychloride or sodium trimetaphosphate to create the distarch-phosphate, then acetylating with acetic anhydride or vinyl acetate. The result combines freeze-thaw stability (from acetylation) with shear and acid resistance (from cross-linking).
How it's used
The dominant modified starch in processed foods because of its versatility. Used in frozen ready meals (survives freeze-thaw cycles), instant and canned soups (resists prolonged heat), salad dressings (acid- and shear-stable), gravies, and infant foods. Provides creamy texture and prevents syneresis.
Safety profile
ADI not specified — considered safe. Like other modified starches, treated as a food carbohydrate. The modifying reagents are restricted to specified levels and residues must be below regulatory limits.
Physical & chemical properties
Off-white powder, similar in feel to native starch but with significantly improved stability and texture in processed-food applications. Stable across a wide pH and temperature range.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.