Distarch phosphate

Distarch phosphate is a modified starch, a starch derivative, used in the food industry as a stabilizer and thickener. It is produced by treating starch with phosphoric acid or phosphate salts, which introduces phosphate groups into the starch molecule. This modification results in a starch with altered functional properties, including increased resistance to heat, acid, shear, time, cooling, or freezing; a lower gelatinization temperature; or decreased retrogradation.

Production

The production of distarch phosphate involves the reaction of starch with phosphoric acid or phosphate salts. This process is known as starch phosphorylation. The reaction introduces phosphate groups into the starch molecule, which changes its functional properties. The degree of substitution, which refers to the average number of phosphate groups per glucose unit in the starch molecule, is typically less than 0.1 in distarch phosphate.

Uses

Distarch phosphate is used in the food industry as a food additive. It acts as a stabilizer, thickener, and emulsifier, improving the texture and consistency of food products. It is commonly used in baked goods, sauces, soups, and processed meats. It can also be used in pharmaceuticals as a binder and disintegrant in tablets.

Safety and regulation

Distarch phosphate is generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) in the United States. It is also approved for use in food in the European Union, where it is listed as E1413 in the E number system.

See also

• Modified starch
• Food additive
• Starch phosphorylation