Hydroxypropyl Distarch Glycerine (E1441): What It Is and Is It Safe?
This modified starch combines two treatments: etherification with propylene oxide to add hydroxypropyl groups and cross-linking with glycerol, giving strong freeze-thaw stability and a smooth texture in chilled and frozen foods. Intestinal amylases hydrolyse the starch backbone to glucose, and the low degree of substitution leaves the polymer digested much like native starch. The EU and UK authorise the phosphate-crosslinked counterpart hydroxypropyl distarch phosphate E1442 but not the glycerol-crosslinked form.
- Category
- Modified Starch / Thickener — Modified starch
- Typically used in
- Stabiliser in chilled and frozen ready meals, sauces and dairy desserts, where permitted.
- Regulatory status
- Not authorised as a food additive in the EU or UK; only the phosphate-crosslinked hydroxypropyl distarch phosphate E1442 is permitted.
Scrannr flags Hydroxypropyl Distarch Glycerine automatically when you scan a barcode.
Where this comes from
- EFSA (2017) — Re-evaluation of oxidised starch and other modified starches as food additives https://pmc.ncbi.nlm.nih.gov/articles/PMC7009865/
- UK Food Standards Agency (2024) — Approved additives and E numbers https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers
Products containing Hydroxypropyl Distarch Glycerine
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