Food Categories

Food Additives

Functional Classes

Glossary

Hydroxypropyl distarch phosphate (1442)

Functional Classes: Anticaking agent, Emulsifier, Stabilizer, Thickener

Click here to search the FAO JECFA database for the specifications of additive(s) with INS No. 1442

Click here to search the WHO JECFA database for evaluation of additive(s) with INS No. 1442

GSFA Provisions for Hydroxypropyl distarch phosphate

N°

Food Category

Max Level

Notes

14.1.5.0

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

GMP

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

N°

14.1.5.0

Food Category

Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa

Max Level

GMP

Notes

160: For use in ready-to-drink products and pre-mixes for ready-to-drink products only.

01.8.2.0

Dried whey and whey products, excluding whey cheeses

10000 mg/kg

N°

01.8.2.0

Food Category

Dried whey and whey products, excluding whey cheeses

Max Level

10000 mg/kg

Notes

01.2.1.1

Fermented milks (plain), not heat-treated after fermentation

GMP

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

N°

01.2.1.1

Food Category

Fermented milks (plain), not heat-treated after fermentation

Max Level

GMP

Notes

234: For use as a stabilizer or thickener only.

235: For use in reconstituted and recombined products only.

09.2.2.0

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

GMP

63: For non-standardized food and for breaded or batter coatings in food conforming to the Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets - Breaded or in Batter (CODEX STAN 166-1989).

N°

09.2.2.0

Food Category

Frozen battered fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms

Max Level

GMP

Notes

12.2.1.0

Herbs and spices

GMP

534: For herbs use is limited to herbs that have been ground or processed into powder only.

N°

12.2.1.0

Food Category

Herbs and spices

Max Level

GMP

Notes

534: For herbs use is limited to herbs that have been ground or processed into powder only.

11.4.0.0

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

GMP

258: Excluding maple syrup.

N°

11.4.0.0

Food Category

Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)

Max Level

GMP

Notes

258: Excluding maple syrup.

01.4.1.0

Pasteurized cream (plain)

GMP

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

N°

01.4.1.0

Food Category

Pasteurized cream (plain)

Max Level

GMP

Notes

236: Excluding products conforming to the Standard for Cream and Prepared Creams (reconstituted cream, recombined cream, prepackaged liquid cream) (CODEX STAN 288-1976).

01.2.2.0

Renneted milk (plain)

GMP

N°

01.2.2.0

Food Category

Renneted milk (plain)

Max Level

GMP

Notes

01.4.2.0

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

GMP

N°

01.4.2.0

Food Category

Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain)

Max Level

GMP

Notes

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Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).

GSFA Table 3 Provisions

Hydroxypropyl distarch phosphate is a food additive that is included in Table 3, and as such may be used in the following foods under the conditions of good manufacturing practices (GMP) as outlined in the Preamble of the Codex GSFA. Although not listed below, Hydroxypropyl distarch phosphate could also be used in heat-treated butter milk of food category 01.1.1 and spices of food category 12.2.1.
Note that food categories listed in the Annex to Table 3 were excluded accordingly.

Hydroxypropyl distarch phosphate is acceptable in foods conforming to the following commodity standards: CS 70-1981, CS 94-1981, CS 119-1981, CS 249-2006, CS 221-2001, CS 273-1968, CS 275-1973.

Hydroxypropyl distarch phosphate is a: Anticaking agent, Emulsifier, Stabilizer, Thickener.
Any Anticaking agent listed in Table 3 can be acceptable for use in all products conforming to CS 117-1981 (anticaking agents in dehydrated products only), CS 327-2017 (anticaking agents in ground cumin only).
Any Emulsifier listed in Table 3 can be acceptable for use in all products conforming to CS 309R-2011, CS 256-2007.
Any Stabilizer listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.
Any Thickener listed in Table 3 can be acceptable for use in all products conforming to CS 256-2007.