24 Aug 2025
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Phosphated distarch phosphate (E1413) is a widely used modified starch valued for its high resistance to heat and its ability to slow down oxidation during food processing. These properties make it an essential ingredient for improving product stability, extending shelf life, and preserving taste and color. It is commonly applied in sauces, ready-made soups, desserts, and frozen foods. For those seeking a reliable source of E1413 starch, Zarand Agro-Industry Company stands out as a trusted and leading producer. For further details and to place your order, simply reach out through the link below.
Contact usDistarch phosphate, also known by its food additive code E1413, is a widely used modified starch in the global food industry. It is derived from natural starch sources such as corn, potato, or wheat. Through a chemical process involving phosphoric acid or phosphate salts, the starch molecules are cross-linked to create a more stable and functional structure. This modification improves thermal resistance, reduces oxidation, and enhances the overall performance of starch in food applications. As a result, E1413 has become an essential ingredient for food manufacturers seeking to improve product quality and shelf-life.
Distarch phosphate offers several distinct advantages over native starch:
These properties make E1413 a preferred additive in various food formulations, ensuring consistent quality and appearance.
E1413 is widely used in the production of sauces such as mayonnaise and tomato ketchup due to its thickening and stabilizing properties. It prevents the separation of oil and water, resulting in a uniform consistency that improves both the texture and visual appeal of the product.
In flavored yogurts, puddings, custards, and ice cream, distarch phosphate provides a smooth and creamy texture. It prevents water crystallization in frozen products like ice cream, maintaining flavor, appearance, and overall quality.
E1413 is commonly incorporated into ready meals and instant soups to control viscosity, improve mouthfeel, and ensure a uniform distribution of ingredients. This helps deliver a better sensory experience for consumers and enhances product performance during cooking or reheating.
One of the key advantages of distarch phosphate is its stability in frozen and canned foods. In frozen products, it prevents water separation upon thawing, while in canned foods it maintains product structure and texture after sterilization.
Distarch phosphate (E1413) has been reviewed and approved by reputable global food safety authorities such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). Studies indicate that when used within permitted levels, it is safe for human consumption and metabolized in the body similar to natural starch. However, overconsumption of any food additive may cause minor digestive issues in sensitive individuals, highlighting the importance of controlled usage.
Beyond its functional benefits, E1413 provides significant economic advantages. It reduces product waste, extends shelf-life, and enhances consumer satisfaction. Additionally, its compatibility with other food ingredients allows manufacturers to innovate and develop diverse food products efficiently.
The global market for modified starches, particularly E1413, has experienced notable growth due to the rising demand for processed, ready-to-eat, and frozen foods. Developed countries such as the United States, Germany, and Japan are among the largest consumers, while developing nations are increasingly adopting it to support their expanding food industries.
Distarch phosphate (E1413) is a vital ingredient in modern food production, offering high heat resistance, reduced oxidation, and improved product stability. It enhances texture, preserves flavor and appearance, and extends shelf-life. For manufacturers seeking a reliable and high-quality source of E1413, Zarand Agro-Industry Company stands out as a trusted producer, providing products that meet both industry standards and consumer expectations.
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