Hydroxypropyl starch

Hydroxypropyl starch (CAS 9049-76-7), listed as E1440 in food additive regulations, is a modified starch produced by introducing hydroxypropyl groups onto a native starch backbone. This modification improves freeze-thaw stability and water retention.

The chemical structure provides resistance to retrogradation, making it a functional ingredient across food, pharmaceutical, and personal care manufacturing. In food production, it is used to stabilize sauces, soups, and dressings.

It is particularly effective in frozen foods where texture consistency across temperature cycles is critical. Pharmaceutical manufacturers use it as a binder and disintegrant in tablet formulations and as a film-forming agent in coating systems.

In personal care, it functions as a rheology modifier in creams, lotions, and gels, controlling viscosity and improving sensory profile. It also serves industrial applications in paper coating and adhesive formulations.

Hydroxypropyl starch is supplied as a white to off-white powder in food-grade and pharmaceutical-grade specifications. Food-grade material is available conforming to regulatory standards for global distribution and safety compliance.

Pharmaceutical grades are supplied to USP and Ph. Eur. monograph requirements. Degree of substitution varies by grade and directly affects functional performance in end formulations, so buyers should confirm values when sourcing.