Phosphated distarch phosphate, is a type of chemically modified starch. It can be derived from wheat
starch, tapioca starch, potato starch or many other botanical sources of starch. It is produced by replacing the hydrogen bonds between starch chains by stronger, covalent phosphate bonds that are more permanent. It is manufactured by treating starch with
(STPP) and
sodium trimetaphosphate
Sodium trimetaphosphate (also STMP), with formula Na3P3O9, is one of the metaphosphates of sodium. It has the formula but the hexahydrate is also well known. It is the sodium salt of trimetaphosphoric acid. It is a colourless solid that finds ...
(STMP), or
phosphoric chloride
Phosphorus pentachloride is the chemical compound with the formula PCl5. It is one of the most important phosphorus chlorides, others being PCl3 and POCl3. PCl5 finds use as a chlorinating reagent. It is a colourless, water-sensitive and moist ...
(POCl3). Phosphorylated cross-linked starches is a category of modified food starches within the U.S. Code of Federal Regulations. Starches treated with STMP and STPP must not exceed 0.4 percent phosphorus as residual phosphate.
Phosphated distarch phosphate starches can be used as a
food additive (
E1413) as a freeze-thaw-stable
thickener
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their t ...
(stabilises the consistency of the foodstuff when frozen and thawed) within the
European Union
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been de ...
in products such as soups, sauces, frozen gravies and pie fillings.
Depending upon the degree of modification, phosphated distarch phosphate starch can contain 70%-85% type RS4
resistant starch
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or use ...
and can replace high glycemic flour in functional bread and other baked goods. Replacing flour with chemically modified resistant starch increases the dietary fiber and lowers the calorie content of foods.
In 2011, the European Food Safety Authority approved a health claim that all types of resistant starch, including modified resistant starch, can reduce the post-prandial glycemic response in foods when the high carbohydrate baked food contains at least 14% of total starch as resistant starch.
In 2019, the U.S. Food and Drug Administration, approved "cross-linked phosphorylated RS4", regardless of source, as dietary fiber on food labels.
See also
*
Modified starch
Modified starch, also called starch derivatives, are prepared by physically, enzymatically, or chemically treating native starch to change its properties. Modified starches are used in practically all starch applications, such as in food produ ...
*
Resistant starch
Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals. Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or use ...
References
External links
Food info: Phosphorylated di-starch phosphate CAS Registry number for DISTARCH PHOSPHAT
Starch
Edible thickening agents
E-number additives
{{Ingredient-stub