Product Introduction
Hydroxypropyl Distarch Phosphate (E1442) is a food-grade modified starch designed to provide reliable thickening, texture, water retention and processing stability. Through hydroxypropyl modification combined with phosphate cross-linking, the starch develops a smooth, fine and relatively transparent paste with good flow properties and strong resistance to acid, alkali, salt and mechanical shear. It also offers good freezing and freeze-thaw stability, making it suitable for demanding food-processing systems.
WEHENGFOOD is a China Hydroxypropyl Distarch Phosphate manufacturer, supplier and exporter, supplying E1442 for sauces, condiments, dairy products, fillings, noodles and frozen-food formulations. We can supply both hot-swelling (cook-up / hot-process) and cold-swelling (pregelatinized / instant) grades. Raw-material options include waxy corn starch and regular corn starch, allowing viscosity, texture and processing behavior to be matched to the customer’s formulation and production process.
Hot-Swelling vs. Cold-Swelling Grades
Grade | Processing | Key Benefit | Typical Applications |
Hot-Swelling E1442 | Requires heating/cooking to gelatinize and build viscosity. | Good process stability, smooth body, water retention and shear/acid/salt resistance. | Oyster sauce, tomato sauce, seafood sauce, gravy, dairy systems, fillings, cooked sauces. |
Cold-Swelling E1442 | Pregelatinized/instant grade; develops viscosity in cold water without a full cooking step. | Fast hydration and convenient cold processing; useful where instant viscosity is required. | Emulsified sauces, salad-style sauces, instant fillings, cold-processed sauce systems and other no-cook/low-heat formulations. |
Raw Material Options
Waxy Corn Based E1442 – suitable where strong water binding, smooth texture, storage stability and freeze-thaw performance are important; the supplied training material specifically lists waxy-corn Hydroxypropyl Distarch Phosphate for decorative fruit jam and premium seasoning sauces. Regular Corn Based E1442 – a practical modified-corn-starch option for general thickening, body and processing stability across sauces, condiments and other food systems.
Grade selection should be confirmed according to the customer’s process, target viscosity, heating conditions, pH, shear, storage conditions and required texture.
Certificate of Analysis
COA – Hot-Swelling Hydroxypropyl Distarch Phosphate (E1442)
Inspection Item | Standard | Test Result | Evaluation |
Color and lustre | White or light yellow | White powder | QUALIFIED |
Smell | No peculiar smell | No peculiar smell | QUALIFIED |
State | Flake or powder | Neutral | QUALIFIED |
Loss on Drying (w/%) | ≤15.0 | 11.86 | QUALIFIED |
Residual phosphate (as P) (mg/100g) | ≤40 | Not detected | QUALIFIED |
Hydroxypropyl (g/100g) | ≤7.0 | 2.48 | QUALIFIED |
Sulfur dioxide residue (mg/kg) | ≤30 | Not detected | QUALIFIED |
Total arsenic (As) (mg/kg) | ≤0.5 | Not detected | QUALIFIED |
Lead (Pb) (mg/kg) | ≤1.0 | Not detected | QUALIFIED |
Chlorine propanol (mg/kg) | ≤1.0 | Not detected | QUALIFIED |
Net Content (kg) | ≥25 | 25.074 | QUALIFIED |
COA – Cold-Swelling / Pregelatinized Hydroxypropyl Distarch Phosphate (E1442)
Inspection Item | Standard | Test Result | Evaluation |
Color and lustre | White or light yellow | White powder | QUALIFIED |
Smell | No peculiar smell | No peculiar smell | QUALIFIED |
State | Flake or powder | Neutral | QUALIFIED |
Loss on Drying (w/%) | ≤15.0 | 5.23 | QUALIFIED |
Residual phosphate (as P) (mg/100g) | ≤40 | Not detected | QUALIFIED |
Hydroxypropyl (g/100g) | ≤7.0 | 4.95 | QUALIFIED |
Sulfur dioxide residue (mg/kg) | ≤30 | Not detected | QUALIFIED |
Total arsenic (As) (mg/kg) | ≤0.5 | Not detected | QUALIFIED |
Lead (Pb) (mg/kg) | ≤1.0 | Not detected | QUALIFIED |
Chlorine propanol (mg/kg) | ≤1.0 | Not detected | QUALIFIED |
Net Content (kg) | ≥25 | 25.110 | QUALIFIED |
Functions & Benefits
- Thickener and texture modifier – builds body and a smooth, fine paste texture.
- Good hydrophilicity and easy processing.
- Good water retention and flow properties.
- Improved stability against acid, alkali, salt and mechanical shear.
- Good freezing and freeze-thaw stability.
- Helps improve product consistency and processing tolerance.
- Available in hot-swelling and cold-swelling grades for different production processes.
Applications
- Sauces & Condiments: oyster sauce, tomato sauce, seafood sauce, Zhuhou sauce, salad sauce and other seasoning sauces.
- Dairy & Beverages: stirred yogurt, lactic-acid beverages and flavored dairy beverages.
- Noodles & Frozen Foods: fresh wet noodles and frozen/microwave noodle products.
- Fillings & Processed Foods: fruit fillings, sauce fillings and other systems requiring stable viscosity, water retention and texture.
- Cold-Process Systems: cold-swelling/pregelatinized grades for emulsified sauces and applications requiring rapid cold-water viscosity development.
Factory
Package
Exhibitions
FAQ
Q1: What is the minimum order quantity for Hydroxypropyl Distarch Phosphate?
The minimum order quantity for our Hydroxypropyl Distarch Phosphate (E1442) is 1,000 kg / 1 MT. We can supply both hot-swelling and cold-swelling grades according to different food processing requirements.
Q2: What is the delivery time for Hydroxypropyl Distarch Phosphate?
The usual delivery time is 5–15 days after order confirmation and receipt of the advance payment. The exact lead time depends on order quantity, product grade and production schedule.
Q3: What payment terms do you accept?
Our standard payment terms are 50% payment in advance, with the remaining 50% paid against the copy of the Bill of Lading (B/L). Other payment terms can be discussed for long-term cooperation.
Q4: What types of Hydroxypropyl Distarch Phosphate do you supply?
We supply both Hot-Swelling Hydroxypropyl Distarch Phosphate and Cold-Swelling / Pregelatinized Hydroxypropyl Distarch Phosphate. We can also offer products based on waxy corn starch and regular corn starch to meet different viscosity, texture and processing requirements.
Q5: What are the main applications of Hydroxypropyl Distarch Phosphate?
Hydroxypropyl Distarch Phosphate (E1442) is widely used as a thickener, stabilizer and texture modifier in food products such as oyster sauce, tomato sauce, seafood sauce, salad sauce, yogurt, dairy beverages, fillings, fresh noodles and frozen foods. It provides good water retention, smooth texture and processing stability.
Q6: Why choose WEHENGFOOD as your Hydroxypropyl Distarch Phosphate supplier?
WEHENGFOOD is a China Hydroxypropyl Distarch Phosphate manufacturer, supplier and exporter, supplying E1442 to global food manufacturers, distributors and importers. We offer hot-swelling and cold-swelling grades, waxy corn and regular corn options, 25kg packaging, stable supply and technical support to help customers select the right grade for their applications.
