Hydroxypropyl Starch
The short version
Hydroxypropylated starch — improves freeze-thaw stability and clarity in dairy desserts.
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 propylene oxide under alkaline conditions, grafting hydroxypropyl ether groups onto a fraction of the starch hydroxyl positions. The ether groups disrupt retrogradation and improve clarity.
How it's used
Used in yogurts, puddings, frozen sauces, and salad dressings where clear, smooth gels and freeze-thaw stability matter. Often paired with cross-linked starches (E1442) for combined heat tolerance.
Safety profile
ADI not specified — considered safe. Treated as a food carbohydrate; propylene oxide residue must be below regulatory limits.
Physical & chemical properties
Off-white powder, similar in feel to native starch but with notably improved storage and freeze-thaw properties.
Regulation worldwide
Permitted globally without restrictive limits.
Educational information only. Not medical or dietary advice.