E-numbers / Other additives / E1412
also: Di-starch phosphate · Modified starch
A chemically modified starch used to thicken and stabilise sauces, soups and dairy products, keeping them smooth when heated or frozen.
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Linseeds, White Sesame Seeds, Sunflower Kernels, Pumpkin Seed Kernels, Black Sesame Seeds, Psyllium Husk, Salt, Thickener (Hydroxy Propyl Distarch Phosphate)
Distarch phosphate is a cross-linked modified starch, made by treating native starch (from maize, potato, wheat, tapioca or rice) with phosphoryl chloride or sodium trimetaphosphate.
Distarch phosphate is a cross-linked modified starch, made by treating native starch (from maize, potato, wheat, tapioca or rice) with phosphoryl chloride or sodium trimetaphosphate. The cross-linking introduces phosphate bridges between starch chains, making the starch more resistant to heat, acid and physical agitation than native starch.
The phosphate cross-links hold the starch granule structure together under conditions that would break down ordinary starch: high cooking temperatures, low pH (acidic foods), extended stirring, and freeze-thaw cycling. This gives manufacturers a reliably thick, stable texture in products that go through extreme processing or storage.
Found in canned and jarred sauces, soups, gravies, baby foods, instant noodles, salad dressings, dairy desserts, cream cheeses, and frozen ready meals. On a UK label it appears as 'modified starch', 'distarch phosphate', or 'E1412'.
Cross-linked starches are digested more slowly than native starches because the phosphate bridges slow enzyme access. A portion reaches the large intestine as resistant starch, where it is fermented by gut bacteria. This is the same process that occurs with other dietary fibres and resistant starches.
Cross-linking reduces enzymatic hydrolysis rate in vitro; modified starches including distarch phosphate produce higher proportions of slowly digestible and resistant starch fractions compared with native equivalents.
Phosphate is an essential mineral found in many foods. Modified starch use adds a small amount of phosphate to the diet. EFSA reviewed whether this additional phosphate from modified starches was nutritionally relevant and concluded, at typical food additive use levels, the contribution is small relative to total dietary phosphate intake. People with chronic kidney disease already need to limit dietary phosphate; modified starches are one of many phosphate-containing processed-food ingredients to be aware of in that context.
EFSA estimated dietary exposure to phosphate from modified starches and found it to be a minor contributor to total phosphate intake for the general population.
Elevated dietary phosphate intake in people with chronic kidney disease is associated with accelerated disease progression and cardiovascular risk; processed foods are a major source of added phosphate in this population.
People with chronic kidney disease who follow a low-phosphate diet should be aware that modified starches contribute some phosphate alongside other processed-food ingredients. Look for 'modified starch' or 'E1412' on the label and count it alongside other phosphate sources such as phosphate-listed emulsifiers and raising agents. Those with a wheat starch source may need to consider gluten cross-contact, though the starch itself contains very little protein; anyone with coeliac disease should check whether the source grain is declared.
Distarch phosphate belongs to a large family of chemically modified food starches that have been in widespread use for decades. The 2017 EFSA group evaluation found no toxicological concern at levels used in food. The only population group with a practical reason to track this ingredient is people with chronic kidney disease, for whom total dietary phosphate management is medically important. For everyone else the ingredient behaves as a carbohydrate and fibre source. The science on modified starches is well-established rather than contested.
No. Distarch phosphate is approved for use in the UK under the retained version of EU Regulation 1333/2008 on food additives, which is carried over into UK law. EFSA confirmed its authorisation following a 2017 group review.
It depends on the starch source. Distarch phosphate can be made from maize, potato, tapioca, rice or wheat. If wheat is the source, the starch may carry trace gluten from the raw material, though processing typically removes most protein. People with coeliac disease should look for a declaration of the source grain or choose products that are certified gluten-free.
It is commonly found in canned and jarred soups and sauces, salad dressings, cream cheeses and dairy desserts, frozen ready meals, baby foods, and instant noodles. On labels it may appear as 'modified starch' or 'distarch phosphate'.
Yes. Distarch phosphate is derived entirely from plant-based starch sources (maize, potato, tapioca, rice or wheat) and does not involve animal products at any stage of manufacture.
Last reviewed: 20 June 2026
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