E1413 - Phosphate de diamidon phosphaté

Origin

E1413, phosphated distarch phosphate, is a modified starch derived from various botanical sources such as maize, potato, tapioca, or wheat. The modification process involves treating starch with orthophosphoric acid or its salts, or sodium tripolyphosphate or their mixtures to introduce phosphate groups. This chemical modification alters the starch's properties, enhancing its functionality in food applications.

Usage

Phosphated distarch phosphate is used as a thickening agent, stabilizer, and binder in a wide range of food products. It improves the texture and consistency of foods, prevents syneresis (water separation), and enhances freeze-thaw stability. Common applications include: * Processed foods: sauces, soups, gravies, and dressings * Dairy products: yogurt, desserts, and ice cream * Baked goods: cakes, pastries, and bread * Meat products: processed meats and sausages * Snack foods: chips and crackers It is also used in some non-food applications, such as in the paper and textile industries.

Side Effects

Phosphated distarch phosphate is generally considered safe for consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) "not specified", meaning that, based on available data, the additive poses no health risk at levels necessary to achieve its intended technological effect in food. However, excessive consumption of foods containing modified starches may lead to gastrointestinal discomfort in some individuals. There are no known significant allergic reactions associated with phosphated distarch phosphate, but individuals with sensitivities to the source starch (e.g., wheat) should exercise caution.

Regulatory Status

Phosphated distarch phosphate is approved for use as a food additive in many countries, including the European Union (EU), the United States, and Canada. Regulations specify the conditions of use and maximum permitted levels in various food categories. In the EU, it is listed under Annex II of Regulation (EC) No 1333/2008 on food additives. The FDA in the United States regulates it under 21 CFR 172.892.