Hydroxypropyl Distarch Phosphate
The short version
A doubly modified starch — hydroxypropylated and phosphate-crosslinked — used as a high-stability thickener.
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
Produced by treating native starch with propylene oxide and a phosphate cross-linker (typically phosphorus oxychloride or sodium trimetaphosphate). The two modifications give exceptional stability to heat, acid, and shear.
How it's used
Used in instant puddings, salad dressings, ketchup, gravies, and retorted ready meals. Withstands prolonged thermal processing without breakdown of texture. Among the most common modified starches in commercial sauces.
Safety profile
No ADI specified. Considered safe — largely passes through the digestive tract as resistant starch. Propylene oxide residuals are tightly controlled to negligible levels.
Physical & chemical properties
Off-white powder. Hydrates rapidly in cold and hot water to clear, viscous pastes. Exceptional process stability — does not break down under shear or prolonged heating.
Regulation worldwide
Permitted globally with residual propylene oxide and phosphorus specifications.
Educational information only. Not medical or dietary advice.