Phosphated distarch phosphate
Score impact
0.00
points/product
Description
E1413, also known as phosphated distarch phosphate, is a food additive belonging to the category of modified starches. It is obtained from native starch (usually corn, potato, wheat, or tapioca) through a cross-linking process with sodium trimetaphosphate or phosphoryl chloride, followed by esterification with orthophosphoric acid or phosphate salts.
This chemical treatment introduces phosphate bonds that link amylose and amylopectin chains, increasing the starch's resistance to acidic conditions, high temperatures, and mechanical shear. The result is a white or slightly yellowish powder, tasteless and odorless, that forms stable and transparent gels. Its main functions are as a thickener, stabilizer, and texturizing agent, improving consistency and preventing syneresis in processed foods.
The history of its use dates back to the mid-20th century, when the food industry sought more stable alternatives to native starches. In the European Union, it was authorized after evaluations by EFSA and WHO, which established an Acceptable Daily Intake (ADI) of "not specified," indicating that it is not considered a health risk at usual consumption levels.
The safety of E1413 has been supported by multiple toxicological studies that have shown no significant adverse effects. On labeling, it must appear as "phosphated distarch phosphate" or with its E number, complying with Regulation (EU) No 1169/2011. Although some consumers prefer to avoid modified additives, health authorities consider it safe within established limits.
E1413 is used in a wide variety of processed foods as a thickener, stabilizer, and texturizing agent. According to Regulation (EC) No 1333/2008, it is authorized in multiple categories, including sauces, soups, processed meat products, dairy products (such as yogurts and desserts), bakery products, fillings, and coatings.
In the Spanish market, it is found in brands such as Hacendado (tomato sauces), Danone (yogurts), Campofrío (cold meats), and Bimbo (sliced bread). Usage limits vary by category: for example, in sauces it may be used quantum satis (no maximum limit), while in processed meat products the limit is 10 g/kg. Comparatively, the FDA classifies it as Generally Recognized as Safe (GRAS) and allows its use without specific restrictions, similar to the EU. In Japan, it is also approved with similar limits.
Its versatility makes it a common additive in the food industry.
Toxicological studies conducted by EFSA and WHO have not documented significant adverse effects associated with the consumption of E1413 at usual levels. The ADI is classified as "not specified," reflecting its low toxicity. No carcinogenic, genotoxic, or teratogenic effects have been observed in animal studies.
The biological mechanism is based on the fact that modified starch is partially digested in the small intestine, releasing glucose and phosphates that are absorbed naturally. In sensitive populations, such as people with celiac disease, E1413 is safe as long as it does not contain gluten (modified starches are usually gluten-free). No interactions with medications are known. However, excessive consumption could cause mild digestive discomfort (such as bloating or gas) due to its prebiotic effect, similar to other resistant starches.
EFSA concludes that there is no reason for public health concern at current usage levels.
- Phosphated distarch phosphate
- Distarch phosphate (esterified with sodium trimetaphosphate)
- Phosphated starch
- INS 1413
- Modified starch E-1413
- Cross-linked and esterified starch
- Distarch phosphate obtained by combined treatment
- Starch with additional phosphate cross-links
- Modified starch for thermal stability
- Food-grade distarch phosphate
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