Distarch phosphate

Distarch phosphate (CAS 55963-33-2), also identified by its E-number E1412, is a chemically modified starch produced by cross-linking native starch with phosphate groups.

Classified as RS4 resistant starch, it delivers controlled texture, improved freeze-thaw stability, and enhanced viscosity retention in processed food systems during manufacturing.

In food manufacturing, it functions as a thickener and stabilizer in sauces, soups, gravies, and dressings where heat and acid processing would degrade unmodified starches.

Frozen and retort food producers rely on it to maintain gel structure and prevent syneresis through repeated freeze-thaw cycles. This ensures product quality over long periods.

Bakery and dairy formulators incorporate it to improve mouthfeel and extend shelf life in products such as yogurts, puddings, and cream fillings for better consumer appeal.

In pulp and paper production, it improves surface sizing and wet-end retention, contributing to sheet strength and formation consistency across various industrial paper grades.

Distarch phosphate is supplied as a white to off-white powder in food-grade and technical grades. Food applications are typically served by FCC-compliant material.

Packaging ranges from 25 kg bags to bulk quantities, with waxy maize, tapioca, and potato starch bases available depending on specific supplier and end-use requirements.