E1442Emulsifier · Stabiliser · Thickener

Hydroxypropyl distarch phosphate

What the research shows

Prototype

Not enough

published research on this page yet

1 health finding on this page so far · See the findings

A modified resistant starch used as a food additive.

Written from English Wikipedia1

  • Vegan
  • Vegetarian
  • EU permitted

What research says

Studies in people

  • Benefit

    Blood sugar and fat burning2

    In people, hydroxypropyl distarch phosphate led to lower blood sugar and insulin after eating, and more fat burning.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least two findings in people. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Regulatory status

Checked Sep 2026

Status reflects the named register on the date checked. It is not a safety rating. A country appears here once we've found this ingredient on its official list.

How we check

Products

The 6 most-scanned of 105 products on Open Food Facts that list hydroxypropyl distarch phosphate.

  • Petits Filous Fromage Frais, Strawberry & Raspberry Yoplait · 120 g 4 additives
  • Danette Chocolat, vanille & caramel Danette · 1.38 kg 9 additives
  • Belgian Chocolate Milkshake M&S Food · 1 Tangelo 5 additives
  • Sushi Mayonnaise Vitasia · 270 g 4 additives
  • Савушкин черника Савушкин 6 additives
  • Hot Sauce (Extremely Spicy) Buldak 12 additives

References

  1. 1Hydroxypropyl distarch phosphate. Wikipedia. Accessed September 26, 2026.
  2. 2Shimotoyodome A, Suzuki J, Kameo Y, Hase T. Dietary supplementation with hydroxypropyl-distarch phosphate from waxy maize starch increases resting energy expenditure by lowering the postprandial glucose-dependent insulinotropic polypeptide response in human subjects. Br J Nutr. 2011;106(1):96-104. doi:10.1017/S0007114510005854