Hydroxypropyl distarch phosphate
Other names HDP starch, E1442
Hydroxypropyl distarch phosphate: no notable intolerance on record.
Intolerances
- FODMAPsNone
E1442 is the most used of them all: hydroxypropylated and cross-linked, stable through freezing and thawing, which is why it is in yoghurts, desserts, frozen sauces and instant puddings. Meeting it constantly is not a reason to worry on this axis - it is starch, and starch is a polysaccharide.
- LactoseFODMAPsNone
- Histamine (+liberators / DAO inhibitors)None
- GlutenNo
- FructoseFODMAPsNone
- OligosaccharidesFODMAPsNone
E1442 is the most common modified starch in the fridge aisle - hydroxypropylated and cross-linked so it survives freezing. Meeting it in every yoghurt and dessert is not a reason to count it here: it is a polysaccharide, and this axis counts chains of ten units and fewer.
- SorbitolFODMAPsNone
- SucroseNone
- TyramineNone
- SalicylateNone
- NickelNone
- OxalatesNone
Intolerance levels are based on our documented scientific sources. See sources →
More in Additives
- 4-hexylresorcinol
- Acacia gum
- Acetic acid
- Acetic acid esters of mono/diglycerides
- Acetylated distarch phosphate
- Acetylated oxidized starch
- Acetylated starch
- Adipic acid
- Agar-agar
- Alginic acid
- Allura Red AC
- Alpha-tocopherol
Frequently asked questions
Which intolerances does Hydroxypropyl distarch phosphate affect?
No notable intolerance on record. Clear on FODMAPs, lactose, histamine, gluten, fructose, oligosaccharides, sorbitol, sucrose, tyramine, salicylate, nickel and oxalates.
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