Phosphated distarch phosphate

E number E1413INS 1413

Listed as a thickener and a stabiliser by Codex and the US.

Listed as thickeners (US, Codex) · stabilisers (US, Codex) · emulsifiers (Codex)

Phosphated distarch phosphate is both cross-linked and stabilised, giving a thickener that survives canning and long storage without weeping.

Where it is and isn’t permitted

Status of Phosphated distarch phosphate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

57 food categories

highest permitted level 50,000 mg/L

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.1 Infant formula products — 5,000 mg/LNote 3: Additive 1413 may only be used in: soy based infant formula product (other than follow-on formula) either singly or in combination with one or more of additives 1412, 1414 and 1440; and soy based follow-on formula either singly or in combination with one or more of additives 1412, 1414 and 1422. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.1.1 Special medical purpose product for infants — 25,000 mg/LNote 3: Additive 1413 may only be used in: a product (other than a product formulated for infants aged 6 to 12 months) either singly or in combination with one or more of additives 1412, 1414 and 1440; and a product formulated for infants aged 6 to 12 months either singly or in combination with one or more of additives 1412, 1414 and 1422. Note 7: Additives 1412, 1413, 1414, 1422, 1440 and 1450 may only be used in a product that contains hydrolysed proteins, amino acids or both. Applies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.2 Foods for infants — 50,000 mg/kgIn total.
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 56 further provisionsretrieved 2026-10-17
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

71 food categories

highest permitted level 50,000 mg/l

Show every food category
  • 1.10 Milk-based drinks and similar products intended for young children* — 50,000 mg/lML = 50000 mg/l.
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.6.2 Unflavoured live fermented cream products and substitute products, both with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.1.3 Processed cereal-based foods and baby foods as defined by Regulation (EU) No 609/2013 — 50,000 mg/kgML = 50000 mg/kg. only processed cereal based foods and baby foods.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008and 70 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

69 food categories

highest permitted level 50,000 mg/kg or mg/l

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.6.2 Unflavoured live fermented cream products and substitute products with a fat content of less than 20 % — quantum satisquantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.1.3 Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC — 50,000 mg/kg or mg/lML = 50000. only processed cereal-based foods and baby foods.
  • 13.1.4 Other foods for young children — 50,000 mg/kg or mg/lML = 50000.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe.
Assimilated Regulation (EC) No 1333/2008and 68 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 476, リン酸モノエステル化リン酸架橋デンプン (“Phosphated Distarch Phosphate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 476, リン酸モノエステル化リン酸架橋デンプン (“Phosphated Distarch Phosphate” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use): The Notification sets no standard for use (使用基準) for this additive, so it is not restricted there to particular foods or amounts. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyNo listing matchedThis site imports Part III of South Korea’s Standards and Specifications for Food Additives, matched by CAS number, then INS number, then exact name. Mixed preparations and sanitisers are not imported, and an entry whose identifiers disagreed with a page’s is held for review, so an empty row does not show that South Korea does not permit the substance.
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

12 food categories

highest permitted level 50,000 mg/kg

Show every food category and its notes
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
    • Note 235 For use in reconstituted and recombined products conforming to the Standard for Fermented Milks (CXS 243-2003) only.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
    • Note 234 For use as a stabilizer or thickener only.
  • 01.2.2 Renneted milk (plain) — GMP
  • 01.4.1 Pasteurized cream (plain) — GMP
    • Note XS288 Excluding products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976)
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — GMP
  • 06.4.1 Fresh pastas and noodles and like products — GMP
    • Note 211 For use in noodles only.
  • 06.4.2 Dried pastas and noodles and like products — GMP
    • Note 256 For use in noodles, gluten-free pasta and pasta intended for hypoproteic diets only.
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
    • Note 63 For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
    • Note 258 Excluding maple syrup.
  • 13.1.2 Follow-up formulae — 5,000 mg/kg
    • Note 150 For use in soy-based formula only.
    • Note 285 Singly or in combination: INS 1412, 1413, 1414 and 1422 in products conforming to the Standard for Follow-Up Formula for older infants and product for young children (CXS 156-1987).
    • Note 292 Except for use in hydrolyzed protein and/or amino acid-based formula at 25 000 mg/kg.
    • Note 551 Maximum use level is expressed as mg additive/L of food.
  • 13.2 Complementary foods for infants and young children — 50,000 mg/kg
    • Note 269 Singly or in combination: INS 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1450 and 1451 in products conforming to the Standard for Processed Cereal-Based Foods for Infants and Young Children (CXS 74-1981).
    • Note 270 For use at 60 000 mg/kg, singly or in combination: INS 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1450 and 1451 in products conforming to the Standard for Canned Baby Foods (CXS 73-1981).
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
CXS 192-1995 Table Three, INS 1413and 12 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand5,000 mg/kg – 50,000 mg/kg3 numeric limit, 54 GMP
European Union50,000 mg/kg2 numeric limit, 46 several limits, 1 quantum satis, 22 no quantity stated
Great Britain50,000 mg/kg2 numeric limit, 67 quantum satis
Japan—1 no quantity stated
Codex Alimentarius5,000 mg/kg – 50,000 mg/kg2 numeric limit, 11 GMP

What it is made from

Made by both cross-linking starch with a phosphate bridge and attaching single phosphate groups.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

Allergen labelling

  • May be from cereals containing gluten. Modified starch may be made from wheat as well as maize, potato, tapioca or rice. Annex II's wheat exceptions do not include modified starches.

The EU’s list of allergens an ingredients list must emphasise is Regulation (EU) No 1169/2011, Annex II (consolidated text of 1 April 2025). Whether a product must declare one depends on what its additive was actually made from, which the label may not show; see the allergen origin index.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Loss on dryingno more than 15 %no more than 15 %
Leadno more than 2 mg/kgno more than 0.2 mg/kg
Arsenicno more than 1 mg/kg—
Mercuryno more than 0.1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 1413 Phosphated distarch phosphate

Phosphated distarch phosphate is starch having undergone a combination of treatments as described for monostarch phosphate and for distarch phosphate

Assay, identification and purity criteria

Description and assay

Description
White or nearly white powder or granules or (if pregelatinised) flakes, amorphous powder or coarse particles

Identification

Microscopic observation
Passes test (if not pregelatinised)
Iodine staining
Passes test (dark blue to light red colour)

Purity criteria

Loss on drying
Not more than 15,0 % for cereal starch Not more than 21,0 % for potato starch Not more than 18,0 % for other starches
Residual phosphate
Not more than 0,5 % (as P) for wheat or potato starch (on an anhydrous basis) Not more than 0,4 % (as P) for other starches (on an anhydrous basis)
Sulphur dioxide
Not more than 50 mg/kg for modified cereal starches (on an anhydrous basis) Not more than 10 mg/kg for other modified starches, unless otherwise specified (on an anhydrous basis)
Arsenic
Not more than 1 mg/kg
Lead
Not more than 2 mg/kg (on an anhydrous basis)
Mercury
Not more than 0,1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 1413

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 1413 Modified Starches

Starch consists mainly of amylose and/or amylopectin which contain various amounts of naturally bound phosphate esters and counter ions . Amylose is a predominantly linear molecule of α-D-glucopyranosyl units linked by (1-4)-α-linkages. Amylopectin is a highly-branched polymer of α-D-glucopyranosyl units linked by (1-4)-α-linkages and by (1-6)-α-linkages that constitute the branch points. Each glucose unit possesses a maximum of three hydroxyls that can undergo chemical substitution. Native starches can be physically and/or chemically modified for improved functionality. The most common sources of native starch used in these modifications are various roots, tubers, cereals and legumes. Modified starches are used in applications requiring special properties not manifested by native starches. Chemical modifications of food starches are often performed, in an aqueous suspension under controlled conditions of pH, time and temperature, unless otherwise indicated in the description of the respective Annex. After sufficient reaction time, the modified starch is recovered by filtration or centrifugation, washed with water, dried and packaged. The relevant modification reactions can be, separately or in combination, fragmentations (hydrolysis, oxidation, enzymatic), bleaching, oxidation, esterification, etherification or phosphorylation of one or more of the hydroxyl groups of the α-D-glucopyranosyl units or crosslinking using polyfunctional agents. See the appropriate Annex or Annexes for the treatment that is applicable to individual modified starch products.

Assay, identification and purity criteria

Description and assay

Specification history
GENERAL SPECIFICATIONS FOR MODIFIED STARCHES (VERSION 2021)
C.A.S numbers
See ANNEXES
DESCRIPTION
White or nearly white powder or granules or (if pre-gelatinized) flakes, or amorphous powder or coarse particles.
FUNCTIONAL USES
Thickener, stabilizer, binder, emulsifier

Identification

Solubility (Vol. 4)
Insoluble in cold water (if not pre-gelatinised); form typical colloidal solutions with viscous properties in hot water; insoluble in ethanol.
Microscopy
Passes test See description under TESTS
Iodine stain
Passes test See description under TESTS
Copper reduction
Passes test 4 out of 28 See description under TESTS
Dispersion identity
Passes test. See description under TESTS. 7 out of 28
Dispersion test
Principle The flow properties of an alkaline solution of the sample are evaluated visually. Fragmentation results in dramatic reduction in viscosity. Reagents and Solutions - 5 N potassium hydroxide: weigh 330 g of potassium hydroxide (purity 85%), dissolve by adding gradually to water and dilute to 1 litre. Procedure Suspend 12 g of sample in 50 ml of water and mix well. Add gradually 50 ml of 5 N potassium hydroxide with continued stirring. Observe the viscosity and texture of the dispersion using a handheld stir rod. The dispersion is flowable to water-thin (see Figure 1). Figure 1: Characteristic pictures of dispersion test results for fragmented and non-fragmented starches. 8 out of 28
ANNEX 2: ADDITIONAL SPECIFICATIONS FOR BLEACHED STARCHES
(VERSION 2021)
APPLIES TO
Bleached starch (INS No. 1403) All modified starches that are bleached
TREATMENT
Peracetic acid and/or hydrogen peroxide, or sodium hypochlorite, sodium chlorite, sulphur dioxide, alternative permitted forms of sulphites, potassium permanganate, or ammonium persulfate Bleaching is performed to improve appearance of the starch. Colour due to oxidation of traces of pigments such as phenolic compounds, carotenoids and xanthophylls, is removed. The process is intended to change only the colour. Residual reagents are either removed or limited to technically unavoidable levels.
Crosslinking
Passes test (does not apply to monostarch phosphate) See description under TESTS.
Phosphate groups
Passes test (applies to monostarch phosphate) See description under TESTS.
Specific reaction for Acetyl groups
Passes test See description under TESTS.
Ester groups
Passes test See description under TESTS.
Test for hypochlorite oxidized starch
Passes test See description under TESTS.
Hydroxypropyl ether groups
Passes test See description under TESTS.
Crosslinking
Passes test See description under TESTS in ANNEX 3.

Purity criteria

Loss on drying
Cereal starch: not more than 15.0% Potato starch: not more than 21.0% Other starches: not more than 18.0% (120 °C, 4 h, vacuum not exceeding 100 mm Hg)
Lead (Vol. 4)
Not more than 0.2 mg/kg calculated on the dried basis Not more than 0.1 mg/kg calculated on the dried basis for Starch sodium octenylsuccinate (INS 1450) for use in infant formula and formula for special medical purposes intended for infants (see Annex 6) Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Microbiological criteria (Vol. 4)
Aerobic plate count: Not more than 100 000 CFU/g Yeasts and molds: Not more than 1 000 CFU/g Total coliforms: Not more than 100 CFU/g
Sulfur dioxide (Vol. 4)
Not more than 50 mg/kg calculated on the dried basis for modified cereal starches Not more than 10 mg/kg calculated on the dried basis for other modified starches
Microscopy
Modified starches, unless pre-gelatinized, retain their granular structure and can be identified by microscopic observation. The typical Maltese cross is observed when the sample is examined in polarized light under crossed Nicol prisms. Corn starch: Polygonal, rounded or spherical granules up to 35 μm diameter having a circular or several-rayed central cleft. Potato starch: Irregular shaped, ovoid, and pear-shaped granules (approximately 30-100 μm diameter, occasionally >100 μm); both, the ovoid, the pear-shaped granules and the rounded granules have an eccentric hilum. All granules show clearly visible concentric striations. Tapioca starch: Spherical granules with one truncated side (5–35 μm diameter) usually having a circular or several-rayed central cleft. Wheat starch: large and small granules (10–60 μm diameter). The central hilum and striations are visible and barely visible. Rice starch: polyhedral in shape and generally 3 to 15 μm in diameter.
Iodine stain
Add a few drops of Iodine TS to an aqueous suspension of the sample. The colour will range from dark blue to orange-red. 5 out of 28
Copper reduction
Place about 2.5 g of a sample previously washed with water, in a boiling flask; add 10 ml of dilute hydrochloric acid (3%) and 70 ml of water; mix, reflux for about three hours and cool. Add 0.5 ml of the resulting solution to 5 ml of hot alkaline cupric tartrate TS. A copious red precipitate is produced. 6 out of 28
MODIFIED BY FRAGMENTATION
(VERSION 2021)
APPLIES TO
Dextrin roasted starch (INS No. 1400) Acid treated starch (INS No. 1401) Alkaline treated starch (INS No. 1402) Enzyme-treated starch (INS No. 1405) All modified starches that are fragmented
TREATMENT
The fragmentation of food starch results in products containing polymers with a lower average molecular weight and reduced viscosity. a) Dextrin roasted starch (INS. 1400) is obtained by dry heating or roasting starch with hydrochloric acid or ortho-phosphoric acid. b) Acid treated starch (INS. 1401) is obtained by treating a slurry or a suspension of starch with dilute hydrochloric acid, ortho-phosphoric acid, or sulfuric acid. c) Alkaline treated starch (INS. 1402) is obtained by treating a suspension of starch with sodium hydroxide or potassium hydroxide. d) Enzyme-treated starch (INS 1405) is obtained by treating a dispersion of starch with one or more food-grade amylolytic-enzymes . The properties of the modified starches obtained by fragmentation vary depending on the source of the starch, reaction conditions (pH, time, temperature, reagents etc.) The alteration of the starch allows for applications that require reduced viscosity in hot solutions and/or typically utilise high levels of modified starches.
C.A.S number
9004-53-9 (Dextrins) 65996-63-6 (Starch, acid-hydrolysed) 68909-37-5 (Amylopectin, acid-hydrolysed) 9005-84-9 (Amylodextrin) 65996-64-7 (Starch, enzyme-hydrolysed) 1001439-91-3 (Amylopectin, enzyme-treated)
Manganese (Vol. 4)
Not more than 50 mg/kg calculated on the dried basis Determine using a method appropriate to the specified level. The selection of sample size and method of sample preparation may be based on principles of methods described in Volume 4 (under “General Methods, Metallic Impurities”).
Residual oxidizing substances
Not more than 180 mg/kg, calculated as hydrogen peroxide. See description under TESTS
Carboxyl groups (Vol. 4)
Not more than 0.1% calculated on the dried basis applying the correction for phosphate content as outlined in Note 6 of the method for starches containing phosphate such as potato starches, wheat starches and starches esterified with phosphorus containing compounds.
Residual oxidizing substances
Principle Residual oxidizing substances are extracted in water and titrated with sodium thiosulfate in the presence of iodine and starch as indicator. Reagents and solutions - 0.002 N sodium thiosulfate: Prepare using Sodium thiosulfate TS as instructed for dilute solutions that are not stable (Vol. 4, Preparation and Methods of Standardization). - Starch solution: Mix 1 g of soluble starch with 10 mg of red mercuric iodide and sufficient cold water to make a thin paste. Add 200 ml of boiling water, and boil for 1 minute with continuous stirring. Cool, and use only the clear solution. [NOTE: Commercially available, stabilized starch indicator solutions may be used, including mercury-free solutions preserved with other compounds such as salicylic acid.] 9 out of 28 Procedure Weigh 4.0 g of sample to a glass-stoppered, 125 ml conical flask, and add 50.0 ml of water. Insert the stopper, and swirl for 5 min. Transfer to a glass-stoppered, 50 ml centrifuge tube, and centrifuge to clarify. Transfer 30.0 ml of the clear supernatant to a glass-stoppered, 125 ml conical flask. Add 1 ml of glacial acetic acid and 0.5 – 1.0 g of potassium iodide. Insert the stopper, swirl, and allow to stand for 25 to 30 min in the dark. Add 1 ml of Starch solution and titrate with 0.002 N sodium thiosulfate to the disappearance of the starch-iodine colour. Prepare a blank using 30.0 ml water. Calculate the residual oxidizing substances in mg/kg using the formula: V × 34 50 Residual oxidizing substances = × m 30 Where: V is the volume of 0.002 N sodium thiosulfate necessary for the titration of the sample, corrected for the volume used in the blank determination if necessary (ml). m is the mass of sample (g). Each ml of 0.002 N sodium thiosulfate is equivalent to 34 μg of oxidant, calculated as hydrogen peroxide. *Portions of this monograph are reproduced from USP-NF, with permission from The United States Pharmacopeial Convention. 10 out of 28
AND/OR CROSSLINKED WITH PHOSPHORUS CONTAINING
COMPOUNDS (VERSION 2021)
APPLIES TO
Monostarch phosphate (INS No. 1410) Distarch phosphate (INS No. 1412) Phosphated distarch phosphate (INS No. 1413) Acetylated distarch phosphate (INS No. 1414) Hydroxypropyl distarch phosphate (INS No. 1442)
TREATMENT
The phosphorus containing compounds ortho-phosphoric acid, sodium or potassium ortho-phosphate and sodium tripolyphosphate, can be used for esterification and sodium trimetaphosphate or phosphorus oxychloride for crosslinking. - Monostarch phosphate (INS 1410) is obtained by esterification of starch with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate. - Distarch phosphate (INS 1412) is obtained by crosslinking of starch with sodium trimetaphosphate or phosphorus oxychloride. - Phosphated distarch phosphate (INS 1413) is obtained by crosslinking of starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with ortho-phosphoric acid, or sodium or potassium ortho-phosphate, or sodium tripolyphosphate. - Acetylated distarch phosphate (INS 1414) is obtained by crosslinking of starch with sodium trimetaphosphate or phosphorus oxychloride combined with esterification with acetic anhydride or vinyl acetate. - Hydroxypropyl distarch phosphate (INS 1442) is obtained by crosslinking of starch with sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide. Phosphorylation results in partial substitution of the 2, 3- or 6- position of the anhydro glucose unit unless the 6-position is occupied for branching. In the case of crosslinking, where a polyfunctional substituting agent, such as phosphorus oxychloride connects two chains, the structure can be represented by: Starch-O-R-O-Starch, where R = cross-linking group and starch refers to the linear and/or branched structure.
C.A.S numbers
Monostarch phosphate 11120-02-8(Starch, phosphate) 63055-37-8 (Amylopectin, phosphate) Distarch phosphate 55963-33-2(Distarch phosphate) 63055-37-8 (Amylopectin, phosphate) Phosphated distarch phosphate 11120-02-8 (Starch, phosphate) 63055-37-8 (Amylopectin, phosphate) Acetylated distarch phosphate 9067-33-8 (Starch, acetate, phosphate) 68130-14-3 (Acetylated distarch phosphate) 11 out of 28 113894-91-0 (Amylopectin, acetate, phosphate) Hydroxypropyl distarch phosphate 53124-00-8 (Hydroxypropyl distarch phosphate) 113894-92-1 (Hydroxypropyl amylopectin phosphate)
Phosphate (calculated as phosphorus) (Vol. 4)
For monostarch phosphate (INS No. 1410), distarch phosphate (INS No. 1412), and phosphate distarch phosphate (INS No. 1413) Not more than 0.5% calculated on the dried basis for potato or wheat starches Not more than 0.4% calculated on the dried basis for other starches For acetylated distarch phosphate (INS No. 1414) and hydroxypropyl distarch phosphate (INS No. 1442) Not more than 0.14% calculated on the dried basis for potato and wheat starch Not more than 0.04% calculated on the dried basis for other starches
Crosslinking
Principle Granular starch is dispersed in a zinc chloride and ammonium chloride solution. While the salts aid in the dispersion of non-cross-linked granules, cross-linked granules resist full dispersion and show sedimentation at low concentration after 24 hours. Non-cross-linked starches should disperse and stay suspended. Monostarch phosphate is not cross-linked and therefore is not identified with this test. Reagents and solutions - Solution A: Combine 10 parts of zinc chloride (ZnCl 2 ), 26 parts of ammonium chloride (NH 4 Cl) and 64 parts of deionised water by weight. Procedure Weigh 1.0 g of sample into a 150 ml Erlenmeyer flask and add 100 ml of Solution A. Heat the mixture in a boiling water bath for 10 min, stirring constantly. Cool to room temperature and transfer the entire mixture to a 100 ml graduated cylinder. After 24 hours distinct sedimentation is observed. 12 out of 28 [Note: The sediment layer can range from dense and opaque to very slightly hazy. This test is not appropriate for high amylose starches, since most high amylose starches will give sediment when they are not cross-linked. Regular dent corn can also give false positive tests with a small clear layer on top, similar to very lightly cross-linked starches.]
Phosphate groups
Principle Because of the phosphate group content, monostarch phosphate has anionic properties. It can be dyed with positively charged dyes such as methylene blue. The test is not specific to the phosphate groups. Procedure A 50 mg sample is kept in suspension for 5-10 min in 25 ml of a Methylene Blue TS, Diluted solution and stirred occasionally. After decantation of the excess solution, the starch is washed with distilled water. Microscopic inspection clearly shows colouring. 13 out of 28
ANNEX 4: ADDITIONAL SPECIFICATIONS FOR ACETYLATED
STARCHES (VERSION 2021)
APPLIES TO
Acetylated distarch phosphate ( INS No. 1414 ) Starch acetate (INS No. 1420) Acetylated distarch adipate (INS No. 1422) Acetylated oxidized starch (INS No. 1451)
TREATMENT
This type of modified starch is obtained by esterification with acetic anhydride or vinyl acetate. Acetylation results in substitution of hydroxyl groups with acetyl esters. - Acetylated distarch phosphate (INS 1414) is obtained by reacting starch with sodium trimetaphosphate or phosphorus oxychloride and esterifying with acetic anhydride or vinyl acetate. - Starch acetate (INS 1420) is obtained by esterification of starches with acetic anhydride or vinyl acetate. - Acetylated distarch adipate (INS 1422) is obtained by esterification of starch with acetic anhydride and esterification/cross-linking with adipic anhydride. - Acetylated oxidized starch (INS 1451) is obtained by treatment of starch with sodium hypochlorite followed by esterification with acetic anhydride.
C.A.S numbers
Acetylated distarch phosphate 9067-33-8 (Starch, acetate phosphate) 68130-14-3 (Acetylated distarch phosphate) 113894-91-0 (Amylopectin, acetate phosphate) Starch acetate 9045-28-7 (Starch acetate) 60164-73-0 (Amylopectin, acetate) Acetylated distarch adipate 63798-35-6 (Acetylated distarch adipate) 63055-36-7 (Amylopectin, acetate hexanedioate) Acetylated oxidized starch 68187-08-6 (Starch, acetate, oxidised)
Acetyl groups
Not more than 2.5% calculated on the dried basis 14 out of 28 See description under TESTS.
Vinyl acetate
Not more than 0.1 mg/kg See description under TESTS.
Specific reaction for acetyl groups
Principle Acetate is liberated upon saponification of acetylated starch and converted to acetone by heating with calcium hydroxide. The acetone thus produced stains blue with o -nitrobenzaldehyde. Procedure Suspend about 10 g of the sample in 25 ml water. Add 20 ml of 0.4 M NaOH. After shaking for 1 h filter the starch off and evaporate the filtrate in an oven at 110 °C. Dissolve the residue in a few drops of water and transfer to a test tube. Add calcium hydroxide and heat the tube. If the sample is acetylated starch, acetone vapours are produced. These produce a blue colour on a paper strip soaked in a fresh saturated solution of o -nitrobenzaldehyde in 2 M NaOH. The blue colour is more distinct when the original yellow colour of the reagents is removed with 1 drop of a 1 in 10 solution of hydrochloric acid.
Ester groups
The infrared spectrum of a thin film gives a typical absorption band at about 1720 cm -1 which is an indication for ester groups. The limit of detection is about 0.5% acetyl groups in the product.
Test: Acetyl groups
Accurately weigh about 5 g of the sample and transfer into a 250 ml conical flask. Suspend in 50 ml of water, add a few drops of phenolphthalein TS, and titrate with 0.1 M sodium hydroxide to a permanent pink end-point. Add 25.0 ml of 0.45 M sodium hydroxide, stopper the flask, and shake vigorously for 30 min, preferably with a mechanical shaker. [NOTE: The temperature should not exceed 30 °C as some starches may gelatinise]. Remove the stopper, wash the stopper and sides of the flask with a few ml of water, and titrate the excess alkali with 0.2 M hydrochloric acid to the disappearance of the pink colour. Record the volume, in ml of 0.2 M hydrochloric acid required as S. Perform a blank titration on 25.0 ml of 0.45 M sodium hydroxide, and record the volume, in ml, of 0.2 M hydrochloric acid required as B. (B-S)×M×0.043×100 Acetyl groups (%) = W where M is the molarity of hydrochloric acid solution. W is the weight of sample, on the dried basis (g). 0.043 is the molar mass of the acetyl group (g/mmol).
Test: Vinyl acetate
Principle Determined by a headspace gas chromatographic method Reagents and solutions 15 out of 28 - Standard solution (0.1 mg/l) Accurately weigh 0.1 g of vinyl acetate into a 100-ml volumetric flask containing an appropriate amount of water, dissolve and make up to volume with water. Dilute 1 ml of this solution to 100 ml with water. Dilute 1 ml of the resulting solution to 100 ml with water to make the working standard solution. - Sample Preparation Weigh an amount of sample equivalent to 5.0 g on the dried in a 20-ml vial (designed for headspace gas chromatography - add a stirring bar if automated stirring is not available). Add 5 ml of water to the vial, stopper tightly, and stir for 20 minutes. - Standard addition solutions Weigh an amount of sample equivalent to 5 g on the dried basis to each of two 20-ml vials (designed for headspace gas chromatography - containing a stirring bar if automated stirring is not available). Add 2.5 ml of water and 2.5 ml of the working standard solution to the first vial (0.05 mg added vinyl acetate/kg starch); add 5 ml of the working standard to the second vial (0.1 mg added vinyl acetate/kg starch). Stopper the vials tightly. Stir for 20 minutes. Procedure HS-GC operating conditions Headspace GC equipped with a flame ionisation detector (FID) Column: fused silica tube (0.25 mm internal diameter and 10 m length) coated with a 3 μ m thick layer of styrene divinylbenzene polymer (CP-PoraBOND Q FUSED SILICA, Agilent Technologies or equivalent) Carrier gas: nitrogen or helium Column temperature constant at 90–110° C Flow rate: adjust so that the peak of vinyl acetate appears about 9–11 min after injection Injector temperature: 200 °C Detector temperature: 250 °C Split ratio: 1:10 Headspace sampler conditions: Equilibrium temperature in the vial: 70 °C Equilibrium time in the vial: 30 min Analyze the Sample preparation and the Standard addition solutions using the conditions given above. Plot the peak areas of vinyl acetate in all three solutions versus the amount of vinyl acetate added to the solutions in mg/kg starch. The plot should be linear. Extrapolate the plot to intercept the x axis. Report the concentration of vinyl acetate in the sample as equal to the absolute value at the x-intercept. 16 out of 28
Test: ANNEX 5: ADDITIONAL SPECIFICATIONS FOR STARCHES
SUBJECTED TO OXIDATION (VERSION 2021)
Test: APPLIES TO
Oxidized starch (INS No. 1404) Acetylated oxidized starch (INS No. 1451)
Test: TREATMENT
Sodium hypochlorite is used for oxidation. Oxidized starch (INS 1404) is obtained by treatment of starch with sodium hypochlorite. Acetylated oxidized starch (INS 1451) is obtained by treatment of starch with sodium hypochlorite followed by esterification with acetic anhydride. Oxidation involves the deliberate production of carboxyl groups.
Test: C.A.S number
65996-62-5 (Starch, oxidized) 113894-86-3 (Amylopectin, oxidized 68187-08-6 (Starch, acetate, oxidized)
Carboxyl groups (Vol. 4)
Not more than 1.3% calculated on the dried basis
Residual oxidizing substances
No more than 180 mg/kg, calculated as hydrogen peroxide. See description under TESTS in ANNEX 2.
Test for hypochlorite oxidized starch
Principle Because of the carboxyl group content, hypochlorite-oxidized starch has anionic properties. It can be dyed with positively charged dyes such as methylene blue. The test may not distinguish between oxidized potato starch and non-oxidized potato starch or any starch with phosphate groups. Procedure A 50 mg sample is kept in suspension for 5 -10 min in 25 ml of a Methylene Blue TS, Diluted solution and stirred occasionally. After decantation of the excess solution, the starch is washed with distilled water. Microscopic inspection clearly shows colouring, if the sample is hypochlorite-oxidized starch. 17 out of 28
WITH OCTENYLSUCCINIC ANHYDRIDE
(VERSION 2021)
APPLIES TO
Starch sodium octenylsuccinate ( INS No. 1450 )
TREATMENT
Starch sodium octenylsuccinate is obtained by esterification of starch with o ctenylsuccinic anhydride. Either sodium hydroxide or sodium carbonate is used as a pH buffer for neutralisation.
C.A.S numbers
66829-29-6 (Sodium starch octenylsuccinate) 52906-93-1 (Starch octenylsuccinate) 125109-81-1 (Amylopectin, hydrogen 2-(1octen-1-yl)butanedioate)
Octenylsuccinate groups
Not more than 3% calculated on the dried basis See description under TESTS.
Residual free octenylsuccinic acid
Not more than 0.3% calculated on the dried basis. See description under TESTS.
Test: Octenylsuccinate groups and r esidual free octenylsuccinic acid in Starch sodium octenyl succinate
Principle Residual free octenylsuccinic acid in the sample is extracted and determined by HPLC/UV. Total octenylsuccinic content is determined using the same method after hydrolysis of the sample. Octenylsuccinate ester groups on the modified starch are calculated by subtraction of the residual free octenylsuccinic acid from the total. Reagents and solutions - Octenylsuccinic anhydride: 2-Octenylsuccinic anhydride, mixture of cis and trans (>97%) (CAS: 42482-06-4) - 0.1N potassium hydroxide: Dissolve 1.65 g of potassium hydroxide (purity 85%), in water and dilute to 250 ml with water. - 0.073mol/l phosphoric acid: Dilute 1 ml of phosphoric acid (85%, density 1.686 g/cm3) to 200 ml with water. Preparation of octenylsuccinic acid standard solutions Accurately weigh 20 mg of octenylsuccinic anhydride, add 10 ml of 0.1 N potassium hydroxide, stopper and heat at 80 °C for 3 hours. After cooling, add 8 ml of 0.073 mol/l phosphoric acid and dilute with water to 20 ml. 18 out of 28 Pipette 2 ml of this solution into a 20-ml volumetric flask and dilute with water. Calculate the concentration of this standard (C, mg/ml) as octenylsuccinic acid using the formula: m ×1.086 C = 20 ×10 where m is the mass of octenylsuccinic anhydride used, mg. 1.086 is the molecular weight of octenylsuccinic acid divided by the molecular weight of octenylsuccinic anhydride . Pipette 1 ml, 2 ml, 5 ml, and 10 ml of the resulting solution into four separate 20-ml volumetric flasks, and dilute each to volume with water. Sample preparation A (for residual octenylsuccinic acid) Accurately weigh about 100 mg of sample, add 20 ml of methanol, and shake for at least 18 h. Centrifuge the mixture at about 3000 rpm for 5 min pipette 10 ml of the supernatant, and evaporate to dryness under vacuum at 40 °C. Dissolve the residue and dilute with water in a 5 ml volumetric flask. Sample preparation B (for total octenylsuccinic content) Accurately weigh about 20 mg of sample, dissolve in 10 ml of 0.1 N potassium hydroxide , stopper and heat at 80 °C for 3 hours. After cooling, add 8 ml of 0.05 mol/l phosphoric acid , dilute with water to 20 ml. Procedure HPLC operating conditions: - Column: Octadecylsilane silica gel column (250 mm x 4.6 mm, 5μm) (L-Column ODS-V CERI or equivalent) - Column temperature: 40 °C - Detector: UV at 205 nm - Mobile phase: A 1:1 mixture of 0.1% (v/v) phosphoric acid solution / acetonitrile - Injection volume: 20 μl - Flow rate: Adjust the retention time of the main peak to about 9 min. Inject Sample preparations A and B and the standard solutions into the chromatograph. Sum the areas of the two main peaks of cis - and trans -2-octenylsuccinic acid for each standard solution and prepare a standard curve for octenylsuccinic acid (μg/ml) from the sums obtained and the concentrations of octenylsuccinic acid in the standard solutions. Sum the areas of the two main peaks for the Sample preparations A and B. Determine the concentration of octenylsuccinic acid ( C osA and C osB , μg/ml) in the Sample preparations A and B, respectively, from the standard curve. Calculate residual and total octenylsuccinic acid using the formulae that follow. C osA Residual free octenylsuccinic acid ( % ) = W r 19 out of 28 C osB Total octenylsuccinic acid ( % ) = × 2 W s Where C osA and C osB are the octenylsuccinic acid concentrations ( μ g/ml) of Sample preparations A and B, respectively; W r or W s is the weight of the sample on the dried basis, in Sample preparations A and B (mg), respectively. Octenylsuccinate groups ( bound )( % ) = Total octenylsuccinic acid (%) - Residual free octenylsuccinic acid (%) 20 out of 28
Test: ANNEX 7: ADDITIONAL SPECIFICATIONS FOR STARCHES ETHERIFIED
WITH PROPYLENE OXIDE (VERSION 2021)
Test: APPLIES TO
Hydroxypropyl starch ( INS No. 1440 ) Hydroxypropyl distarch phosphate (INS No. 1442)
Test: TREATMENT
Starch is etherified using propylene oxide. Hydroxypropyl starch (INS No. 1440) is obtained by etherification of starch with propylene oxide. Hydroxypropyl distarch phosphate (INS No. 1442) is obtained by cross-linking of starch with sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide. Hydroxypropylation results in substitution of hydroxyl groups with 2-hydroxypropyl ether.
Test: C.A.S numbers
Hydroxypropyl starch 9049-76-7 (Hydroxypropyl starch) 74315-67-6 (Amylopectin, 2-hydroxypropyl ether) Hydroxypropyl distarch phosphate 53124-00-8 (Hydroxypropyl distarch phosphate) 113894-92-1 (Hydroxypropyl amylopectin phosphate)
Hydroxypropyl groups
Not more than 7.0% calculated on the dried basis. See description under TESTS.
Propylene chlorohydrins
Not more than 1 mg/kg calculated on the dried basis. See description under TESTS.
Hydroxypropyl ether groups ( USP29-NF34: U.S. Pharmacopeial Convention, Hydroxylpropyl corn starch monograph, 2015. Reproduced with permission.)
Reagents and solutions Ninhydrin reagent Prepare a solution containing 3% 1,2,3-triketohydrindene in a 5% aqueous solution of sodium bisulfite. Procedure Weigh 100 mg of the sample into a 100-ml volumetric flask and add 12.5 ml of 2 N sulfuric acid. Prepare a sample of unmodified starch of the 21 out of 28 same source (i.e. corn or potato) in the same manner. Place the flasks in a boiling water bath and heat until the samples are in solution. Cool and dilute the contents to 100 ml with water. Transfer 1 ml of the solutions into two 25-ml graduated test tubes with glass stoppers and, with the tubes immersed in cold water, add dropwise 8 ml of concentrated sulfuric acid to each. Mix well and place the tubes in a boiling water bath for exactly 3 min. Immediately transfer the tubes to an ice bath until the solution is chilled. Add 0.6 ml of Ninhydrin reagent, carefully allowing the reagent to run down the walls of the test tubes. Immediately shake well and place the tubes in a 25 °C water bath for 100 min. Adjust the volume in each tube to 25 ml with concentrated sulfuric acid and mix by inverting the tubes several times (Do not shake). A violet colour develops only in the modified sample within 5 min due to the presence of hydroxypropyl groups (starch ether). For all other non-hydroxypropyl treated starches a light pink colour is observed.
Test: Hydroxypropyl groups
Reagents and solutions - Ninhydrin reagent Prepare a solution containing 3% 1,2,3-triketohydrindene in a 5% aqueous solution of sodium bisulfite. - Propylene glycol Standard stock solution (1 mg/ml) Accurately weigh 100 mg propylene glycol into a 100-ml volumetric flask, and dilute with deionised water to volume. Working standard solutions Transfer 1 ml, 2 ml, 3 ml, 4 ml, 5 ml of the Standard stock solution to five 100-ml volumetric flasks, dilute with deionised water to volume to prepare the working standard solutions of propylene glycol with concentrations 10 μg/ml, 20 μg/ml, 30 μg/ml, 40 μg/ml and 50 μg/ml of propylene glycol, respectively. Procedure Accurately weigh 50 -100 mg of the sample into a 100-ml volumetric flask and add 25 ml of 1 N sulfuric acid. Prepare a sample of unmodified starch of the same source (i.e. corn or potato) in the same manner. Place the flasks in a boiling water bath and heat until the samples are in solution. Cool and dilute the contents to 100 ml with deionised water. If necessary, dilute the sample further to assure the presence of no more than 4 mg of hydroxypropyl group per 100 ml, and then dilute the blank starch in the same proportion. Transfer 1 ml of the solutions into two 25-ml graduated test tubes with glass stoppers and, with the tubes immersed in cold water, add dropwise 8 ml of concentrated sulfuric acid to each. Mix well and place the tubes in a boiling water bath for exactly 3 min. Immediately transfer the tubes to an ice bath until the solution is chilled. Add 0.6 ml of Ninhydrin reagent, carefully allowing the reagent to run down the walls of the test tubes. Immediately shake well, and place the tubes in a 25 °C water bath for 100 min. Adjust the volume in each tube to 25 ml with concentrated sulfuric acid and mix by inverting the tubes several times (Do not shake). Immediately transfer portions of the solutions to 1-cm cells and after exactly 5 min, measure the absorption (A) at 590 nm, using the starch blank as the reference. 22 out of 28 Prepare a standard curve. Transfer 1-ml aliquots of the five Working standard solutions into a series of five 25-ml graduated test tubes with glass stoppers and follow the instructions above beginning from "…with the tubes immersed in cold water, add dropwise 8 ml of concentrated sulfuric acid to each..." Calculation C × 0.776 × F × 10 Hydroxypropyl groups ( % ) = W where C is the amount of propylene glycol in the sample solution determined from the standard curve (μg/ml); 0.776 is the ratio of the molecular weight of the hydroxypropyl group to the molecular weight of propylene glycol; F is the dilution factor (if a further dilution has been necessary) W is the weight of sample (mg), calculated on the dry weight basis.
Test: Propylene chlorohydrins
Principle The propylene chlorohydrins, 1-chloro-2 propanol (propylene chlorohydrin-1: PCH-1) and 2-chloro-1-propanol (propylene chlorohydrin-2: PCH-2), present in the (hydroxypropylated) starch sample are extracted with aqueous methanol with a water content of 50 g/l and determined by gas chromatography - mass spectrometry (GC-MS) with selected ion monitoring (SIM) using a standard curve and 3-chloro-1-propanol (propylene chlorohydrin-3: PCH-3) as an internal standard. GC/MS operating conditions - GC equipped with an auto sampler system, a programmable temperature vaporization (PTV) injector or split/splitless injector, and a mass spectrometric detector (MS) - Column: Fused silica column coated with a polar phase (polyethylene glycol) (30 m × 0.25 mm i.d., 0.25 μm) (Restek Stabilwax-DA, Agilent Stabilwax or equivalent) - Carrier gas: He, purity > 99.995% - Flow rate: 1.0 ml/min - Colum temperature: 40 °C for 2 min, 16°/min to 220 °C, hold 220 °C for 10 min, cool down at 60 °C/min to 40 °C - Injector: Use PTV injector or split/splitless injector PTV injector settings PTV: splitless Injector temperature: programme as follows Initial 52 °C. Increase temperature to 250 °C at a rate of 14.5 °C/min, hold at 250 °C for 1 min; 0.5 μl injected. Split/splitless injector settings Injector temperature: 250 °C Injection mode: splitless for 0.8 min Recommended liner of at least 870 μl - MS detector: Ionisation: Electron ionization (EI) method Source temperature: 230 °C Quad temperature: 150 °C Electron energy: 70 eV Acquisition type: selected ion monitoring (SIM) Solvent delay: 7.0 min 23 out of 28 Scan time segments (adjust time as appropriate): Time segment 1: PCH-1; target ions = m/z of 79 and 81 start time 7.0 min Time segment 2: PCH-2; target ions = m/z of 62 and 65 start time 8.1 min Time segment 3: PCH-3; target ions = m/z of 76 and 78 start time 9.0 min [NOTE: Set the instrument up to use the sum of the target ion signals for each analyte to construct the chromatograms.] Reagents and solutions - 1-Chloro-2 propanol (propylene chlorohydrin-1; PCH-1) not less than 75% (with impurity not more than 25% PCH-2 - Aldrich Chemical Co., cat # 292087 or equivalent) - 2-Chloro-1-propanol (propylene chlorohydrin-2; PCH-2) ≥ 97% (Aldrich Chemical Co., cat # 296708 or equivalent) - 3-Chloro-1-propanol (propylene chlorohydrin-3; PCH-3) ≥ 98% (Aldrich Chemical Co., cat # C46403 or equivalent). Preparation of standard solutions PCH-1 Standard solutions: Using a stock standard solution of PCH-1 in methanol of 2 g/l, prepare two standard solutions in methanol containing 1 and 20 mg/l of PCH-1, respectively. Calculate the concentration of the standard solutions correcting for the purity of the standard used. PCH-2 Standard solutions: Using a stock standard solution of PCH-2 in methanol of 2 g/l, prepare two standard solutions in methanol containing 1 and 20 mg/l of PCH-2, respectively. Calculate the concentration of the standard solutions correcting for the purity of the standard used. Internal standard solution: Accurately weigh 120 mg of PCH-3, dissolve in methanol and dilute to 50 ml. Transfer 0.40 ml of the solution to a 250 ml volumetric flask and dilute with methanol. PCH-1 Working standard solutions: Transfer to each of six 50-ml volumetric flasks 2 ml of Internal standard solution and 2.5 ml of water. Transfer to each flask the appropriate volume of the most suitable PCH-1 Standard solution to prepare a series of six solutions covering the dilution range of 0.06 to 1.0 mg/l PCH1. Dilute with methanol to volume. PCH-2 Working standard solutions: Transfer to each of six 50-ml volumetric flasks 2 ml of internal standard solution and 2.5 ml of water. Transfer to each flask the appropriate volume of the most suitable PCH-2 Standard solution to prepare a series of six solutions covering the dilution range of 0.06 to 1.0 mg/l PCH2. Dilute with methanol to volume. Sample preparation Accurately weigh an amount of sample (m) corresponding to 8.0 g starch on the dried basis in a 50 ml stopped Erlenmeyer flask, add 36.8 ml of methanol and stir with a magnetic stirring bar. Add 1.60 ml of the Internal standard solution and a volume of water (v), such that: 𝑣 (𝑚𝑙) = 10 − 𝑚 The total volume of the mixture is 40 ml; the water content is 50 g/l. Close the Erlenmeyer flask and stir for not less than 2 hours at room 24 out of 28 temperature. After 2 hours, allow the undissolved material to settle for approximately 20 min. Once the undissolved material has settled to the bottom of the flask, transfer an aliquot of the upper layer to a GC-vial. Procedure Inject 0.5 μl of each of the Working standard solutions of PCH-1 and PCH-2 into the chromatograph. From the resulting chromatograms, c onstruct standard curves using the resulting peak area ratios of PCH-1 to the internal standard and PCH-2 to the internal standard against the concentration of PCH-1 and PCH-2, respectively, in mg/l. Inject 0.5 μl of the Sample preparation. From the resulting chromatogram, obtain the peak area ratios of PCH-1 and PCH-2 to the internal standard. Determine the concentration of PCH-1 and PCH-2 in the Sample preparation from the corresponding standard curves and calculate the contents of PCH-1, PCH-2 and total propylene chlorohydrins in the sample of starch using the following formula: Content PCH-1 = C PCH-1 × 40 ÷ 1000 × 1 ÷ m d × 1000 Content PCH-2 = C PCH-2 × 40 ÷ 1000 × 1 ÷ m d × 1000 Content PCH-total = Content PCH-1 + Content PCH-2 where: C PCH-1 and C PCH-2 : concentrations of PCH-1 and PCH-2 in the Sample preparation (mg/l), obtained from the standard curves; m d the mass of the starch in the Sample preparation, on the dried basis (8.0 g); Content PCH-1 : concentration PCH-1 in the sample (mg/kg); Content PCH-2 : concentration PCH-2 in the sample (mg/kg); Content PCH-total : concentration of total PCH in the sample (mg/kg). 25 out of 28
Test: LINKED WITH ADIPIC ANHYDRIDE
(VERSION 2021)
Test: APPLIES TO
Acetylated distarch adipate (INS No. 1422)
Test: TREATMENT
Acetylated distarch adipate is obtained by esterification with acetic anhydride and crosslinking of starch with a mixed adipic/acetic anhydride reagent prepared by reacting adipic acid with acetic anhydride. After the reaction, the starch is both acetylated and cross-linked. The structure, where adipic anhydride connects two chains, can be represented by: Starch-O-R-O-Starch, where R = CO-(CH 2 ) 4 -CO and starch refers to the linear and/or branched structure.
Test: C.A.S numbers
63798-35-6 ( Acetylated distarch adipate ) 63055-36-7 ( Amylopectin, acetate hexanedioate )
Adipate groups
Not more than 0.135% calculated on the dried basis See description under TESTS.
Free adipic acid
Not more than 0.025% calculated on the dried basis. See description under TESTS.
Test: Adipate groups and free adipic acid
Determine by gas chromatography after derivatisation Principle Free adipic acid (adipic acid not bonded to starch) in the sample is extracted and determined by capillary gas chromatography after trimethylsilyl–derivatisation. Total adipic acid is determined using the same method after hydrolysis of the sample and adipate groups are calculated by subtraction of the free adipic acid from the total. Solutions and reagents Adipic acid (>99%) Glutaric acid (>99%) Starch, unmodified (of the same botanical origin as the sample) Sodium hydroxide solution (4N): weigh 40 g of NaOH, dissolve in water and dilute to 250 ml. Concentrated HCl (36%) Ethyl acetate 26 out of 28 Sodium sulfate, anhydrous N , O -Bis(trimethylsilyl)trifluoroacetamide Pyridine Internal standard solution (1 mg/ml): Accurately weigh 100 mg of glutaric acid, dissolve in water and dilute to 100 ml. Standard stock solution (1 mg/ml): Accurately weigh 100 mg of adipic acid, dissolve in 90 ml of warm water, cool to room temperature, dilute to 100 ml and mix. Working standard solutions (0.02 mg/ml, 0.1 mg/ml, 0.2 mg/ml and 0.4 mg/ml): Pipette 1 ml, 5 ml, 10 ml, and 20 ml of the Standard stock solution into four separate 50-ml volumetric flasks, and dilute to volume with deionised water. Procedure Preparation of standard curve solutions Weigh 1.0 g of starch into each of four Erlenmeyer flasks, add 50 ml of water and 1 ml of Internal standard solution to each flask. Add 5 ml each of the four Working standard solutions, respectively. Stopper the flasks and shake them well to disperse the starch, add 50 ml of 4 N sodium hydroxide solution, and shake for 5 min. Place the flasks in a water bath, at room temperature, and cautiously add 20 ml of concentrated hydrochloric acid. Cool, and quantitatively separately transfer the contents of the flasks into four separation funnels with a small amount of deionised water. Extract each solution with three 100-ml portions of ethyl acetate. Collect the ethyl acetate layers separately in four dry Erlenmeyer flasks, add 20 g of anhydrous sodium sulfate, allow to stand for 10 min with occasional shaking, and filter into a rotary evaporator flask. Wash the Erlenmeyer flask and the residue on the filter paper twice with a small quantity of ethyl acetate and combine the washings with the filtrate. Evaporate the ethyl acetate under a reduced pressure of 6.7 kPa at a temperature below 40 °C. Remove the remaining ethyl acetate completely under a stream of nitrogen. The evaporation of ethyl acetate should be accomplished as quickly as possible. Successively add 2 ml of pyridine and 1 ml of N , O -bis(trimethylsilyl)trifluoroacetamide to the residue in each flask and stopper the flasks. Allow the solutions to stand for 1 h, transfer 2 ml from each flask to four GC vials, and immediately stopper tightly. Use these solutions to construct a standard curve. (Internal standard 1 mg/g starch; standards 0.1 mg/g, 0.5 mg/g, 1 mg/g and 2 mg/g starch respectively.) Preparation of test solution A (for residual free adipic acid) Weigh accurately about 5 g of sample into an Erlenmeyer flask, add 100 ml of deionised water and 1 ml of the Internal standard solution. Shake well for 1 hour, and filter through a 0.45- μ m membrane filter. To the filtrate, add exactly 1 ml of concentrated hydrochloric acid (in the case of pre-gelatinized starch or water-soluble starch, directly add 1 ml of concentrated hydrochloric acid to the resulting suspension without filtering), and transfer to a separation funnel. Proceed as directed for the preparation of standard solutions, beginning with “…and wash the inside of the flask with a small amount of deionised water.” Use this solution for 27 out of 28 the determination of residual free adipic acid (Internal standard 1 mg/5 g starch). Preparation of test solution B (for total adipic acid) Weigh accurately about 1 g of sample into an Erlenmeyer flask, add 50 ml of deionised water and exactly 1 ml of the Internal standard solution. Shake the mixture well to disperse the starch, add 50 ml of 4N sodium hydroxide solution and shake well for 5 min. Place the flask in a water bath at room temperature, and cautiously add 20 ml of concentrated hydrochloric acid. After cooling, transfer the contents of the flask to a separation funnel. Proceed as directed for the preparation of standard solutions, beginning with “…and wash the inside of the flask with a small amount of deionised water.”. Use this solution for the determination of total adipic acid (Internal standard 1 mg/g starch). GC operating conditions GC equipped with a flame ionization detector (FID) Column: Fused silica column coated with a mixture of 50% diphenyl and 50% dimethylpolysiloxane (15 m x 0.25 mm i.d., 0.25 μ m) Carrier gas: He Column flow: 1.0 ml/min Column temperature: hold at 120 °C for 5 min; increase temperature to 150 °C at a rate of 5 °C/min (glutaric and adipic acids elute at about 5 min and 8 min, respectively) Injector temperature: 250°C Detector temperature: 250 °C Injection volume: 1μl Split ratio: 30:1 Inject the standard curve solutions into the chromatograph and construct a standard curve using the peak area ratios of adipic acid and glutaric acid versus the amounts of adipic acid in the standard solutions (in g). Inject Test solutions A and B and obtain the peak area ratio of adipic acid to glutaric acid for each Test solution. Determine the amount of adipic acid in each Test solution from the standard curve and calculate the percent of adipate groups using the following formulae: Free adipic acid, %w/w = [CF÷MF] × 100 Adipate groups, %w/w = [CT ÷ MT − CF ÷ MF] × 100 where CF: amount of the free adipic acid in Test solution A (g), determined from the standard curve; MF: mass of the sample in Test solution A (g, on the dried basis); CT: amount of the total adipic acid in Test solution B (g), determined from the standard curve; MT: mass of sample in Test solution B (g, on the dried basis). 28 out of 28

FAO JECFA Monograph 27 (2021)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesAll food additivesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

30 recorded names. A label may use any of them.

E number

  • E1413

INS number

  • 1413

As it appears in regulation

  • Phosphated distarch phosphate

Other names

  • E 1413
  • PHOSPHATED DISTARCH PHOSPHATE

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADInot specified—JECFA2016

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2017

    Re-evaluating 12 modified starches (E 1404–E 1452), the ANS Panel concluded, largely by read-across, that they are not of genotoxic concern, that no numerical ADI is needed, and that there is no safety concern for the general population at the reported uses and use levels.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 1413?
E 1413 is Phosphated distarch phosphate. Phosphated distarch phosphate is both cross-linked and stabilised, giving a thickener that survives canning and long storage without weeping.
What is Phosphated distarch phosphate used for in food?
It is listed as a thickener and a stabiliser — the role Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Phosphated distarch phosphate permitted?
Of the seven regulators this site reads, Australia and New Zealand, the EU, Great Britain, Japan and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Phosphated distarch phosphate vegan?
Yes. Phosphated distarch phosphate is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

Machine-readable: a JSON record of this additive is given on request —how to ask for access.

Follow changes to Phosphated distarch phosphate:Atom feed — regulatory events, and any change the weekly refresh detects in its provisions.