𝐖𝐡𝐚𝐭 𝐢𝐬 𝐇𝐲𝐝𝐫𝐨𝐱𝐲𝐩𝐫𝐨𝐩𝐲𝐥 𝐃𝐢𝐬𝐭𝐚𝐫𝐜𝐡 𝐏𝐡𝐨𝐬𝐩𝐡𝐚𝐭𝐞 (𝐄𝟏𝟒𝟒𝟐)?
Hydroxypropyl Distarch Phosphate is a modified starch. It is better known as a food additive called E1442. It is obtained by treating native starch with propylene oxide and phosphoric acid or phosphorus oxychloride. Such hydroxypropylation leads to the composition of that starch, more precisely to the substitution of the hydroxyl groups by 2-hydroxypropyl ether.
After modification, E1442 has better properties than native starch and finds application in various industries. However, E1442 is not a genetically modified organism, because the modification of its properties is done just by physical, enzymatic and chemical methods. Do you want to learn more about the properties of Hydroxypropyl Distarch Phosphate (E1442) and its common uses? Then be sure to read on!
𝐄𝟏𝟒𝟒𝟐 𝐩𝐫𝐨𝐩𝐞𝐫𝐭𝐢𝐞𝐬
E1442 has the form of a white powder. It has a typical odor of starch. This additive dissolves in hot water and swells in cold or warm water. It does not dissolve in fats and ethanol.
As a modified starch, E1442 is stable to heat, acids, alkalis and starch-degrading enzymes. It is also resistant to high temperatures and has very good freeze-thaw properties, which are important for giving the product better color and gloss.
E1442 is able to combine ingredients that are incompatible in structure and properties into a homogeneous mixture.
What is more, E1442 does not release glucose in the small intestine, which helps to lower insulin or glucose levels after meals. This also keeps appetite stable and limits the production of fat cells.
𝐄𝟏𝟒𝟒𝟐 𝐟𝐮𝐧𝐜𝐭𝐢𝐨𝐧𝐬
E1442 plays numerous roles in the food or cosmetic industry due to its properties. E1442 can act as:
stabilizer – it ensures that the physical properties of products are maintained and that a mixture remains in a uniform state,
emulsifier – it forms an emulsion by allowing the mixing of two immiscible liquids such as water and oil,
thickener – it gives the liquid more texture by increasing its viscosity.
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