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Hydroxypropyl starch phosphate

Hydroxypropyl starch phosphate suppliers and sourcing guide

Hydroxypropyl starch phosphate is a chemically modified starch, usually from corn, waxy maize, potato or tapioca, that is cross-linked with a phosphate reagent and etherified with propylene oxide. Cross-linking makes swollen granules hold up to heat, acid and shear, and hydroxypropylation keeps pastes stable in cold storage and freeze-thaw. In US food it is labeled as modified food starch; the INCI name hydroxypropyl starch phosphate is used for cosmetic grades that thicken creams and lotions.

See suppliersWhat to ask for on the COA
Also known as
Hydroxypropyl distarch phosphate · E1442 · Starch, hydrogen phosphate, 2-hydroxypropyl ether · CAS 53124-00-8
Facts checked
November 2026

Forms and grades of hydroxypropyl starch phosphate

Suppliers sell different products under the same name. Specify the one you need.

  • Cook-up food grades

    Modified starch that thickens when cooked, used in sauces, fillings, dairy desserts and frozen foods.

  • Pregelatinized grades

    Pre-cooked versions that thicken in cold liquid, used in instant mixes and cold-process products.

  • Cosmetic grade

    Grades sold under the INCI name for thickening and adjusting the feel of emulsions.

  • Sodium salt

    Sodium hydroxypropyl starch phosphate, a related cosmetic ingredient for topical products.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Identity
Microscopy and iodine staining for the starch, with source starch documented.
Hydroxypropyl content
Hydroxypropyl groups by a spectrophotometric method after hydrolysis, against the specification.
Residual phosphate
Phosphorus content, which reflects the cross-linking treatment.
Propylene chlorohydrin
Residual propylene chlorohydrin by GC; the US food additive regulation caps it at 5 ppm.
Moisture and viscosity
Loss on drying and paste viscosity, which set thickening performance.
Microbiology
Total plate count, yeast and mold, coliforms or E. coli, and Salmonella, which matter most when the ingredient goes uncooked into powders, capsules or tablets.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place off the floor and away from odors. Shelf life is set by the supplier, and older stock is retested for moisture, viscosity and micro.

Lots and expiry dates

Degree of substitution and cross-linking vary slightly by lot and change viscosity and texture. Record viscosity and source starch per lot, and keep the same grade code for validated products.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • FDA's Substances Added to Food inventory lists hydroxypropyl distarch phosphate, with hydroxypropyl starch phosphate as another name, under the technical effect stabilizer or thickener and citing 21 CFR 172.892.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • 21 CFR 172.892 permits food starch to be esterified and etherified with phosphorus oxychloride (not to exceed 0.1 percent) and propylene oxide (not to exceed 10 percent), with residual propylene chlorohydrin not more than 5 parts per million.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's Natural Health Products Ingredients Database lists hydroxypropyl distarch phosphate, also called hydroxypropyl starch phosphate, with non-medicinal purposes including binder, stabilizing agent and thickening agent.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Hydroxypropyl starch phosphate suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking hydroxypropyl starch phosphate suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell hydroxypropyl starch phosphate? Request a listing

Frequently asked questions

What forms of hydroxypropyl starch phosphate can brands buy?

Common forms include cook-up food grades, pregelatinized grades, cosmetic grade and sodium salt. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for hydroxypropyl starch phosphate include?

Expect identity, hydroxypropyl content, residual phosphate, propylene chlorohydrin, moisture and viscosity and microbiology, each with its method, specification and result for that lot.

How should hydroxypropyl starch phosphate be stored?

Store sealed in a cool, dry place off the floor and away from odors. Shelf life is set by the supplier, and older stock is retested for moisture, viscosity and micro.

What is the regulatory status of hydroxypropyl starch phosphate?

FDA's Substances Added to Food inventory lists hydroxypropyl distarch phosphate, with hydroxypropyl starch phosphate as another name, under the technical effect stabilizer or thickener and citing 21 CFR 172.892. 21 CFR 172.892 permits food starch to be esterified and etherified with phosphorus oxychloride (not to exceed 0.1 percent) and propylene oxide (not to exceed 10 percent), with residual propylene chlorohydrin not more than 5 parts per million. Health Canada's Natural Health Products Ingredients Database lists hydroxypropyl distarch phosphate, also called hydroxypropyl starch phosphate, with non-medicinal purposes including binder, stabilizing agent and thickening agent.

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