Hydroxypropyl Starch E1440
Hydroxypropyl Starch is a food-grade modified starch used to build viscosity, improve texture, bind water, reduce syneresis and support freeze-thaw stability in industrial food systems. It is commonly evaluated where manufacturers need more stable performance than many native starches can provide during cold storage, freezing, thawing, pumping, filling or shelf-life distribution.
In purchasing terms, Hydroxypropyl Starch should be selected by base starch, viscosity curve, cook-up or instant functionality, process tolerance, storage stability, label requirement and destination-market compliance. Global Food Additives supports supplier comparison, specification review, documentation collection, sample coordination and export-ready quotation support for E1440 modified starch requirements.
Product identity
| Product | Hydroxypropyl Starch |
|---|---|
| Category | Modified Starches, Fibres & Bulking Agents |
| Function | Modified food starch / thickener / texture stabilizer / viscosity and water-binding ingredient |
| E / INS number | E1440 / INS 1440 |
| CAS / identity | 9049-76-7 |
| Modification type | Hydroxypropylated starch ether produced from food starch under controlled food-grade conditions |
| Typical starch bases | Corn, waxy maize, tapioca, potato, wheat, rice or other botanical starch sources depending on supplier grade |
| Typical form | Cook-up powder, pregelatinized instant powder, granule or agglomerated grade |
| Key performance | Viscosity, texture, cold-storage stability, freeze-thaw stability, water binding and reduced retrogradation |
| Key purchasing controls | Viscosity profile, base starch, degree of substitution, moisture, pH, particle size, cold-water swelling, microbiology, allergens, GMO status and regulatory documents |
Application fit
Hydroxypropyl Starch is selected when formulators need stable viscosity, smooth texture and water management under chilled, frozen, reheated or storage-stressed conditions.
- Soups, sauces, gravies, bouillons and ready-meal bases
- Dressings, dips, marinades, condiments and culinary emulsions
- Bakery fillings, fruit preparations, creams, custards and pie fillings
- Dairy desserts, puddings, yogurts, cream systems and spoonable products
- Frozen meals, frozen sauces, frozen desserts and freeze-thaw-stable products
- Meat products, poultry systems, injected products and restructured protein systems
- Snack seasonings, dry mixes, instant foods and powdered preparations
- Encapsulation, carrier, bulking and texture-standardisation systems
Technical overview for industrial buyers
Hydroxypropyl Starch is produced by introducing hydroxypropyl groups onto starch molecules. This modification helps interfere with starch retrogradation, which can reduce gel firming, water separation and texture breakdown during chilled or frozen storage. Depending on base starch and processing method, E1440 can provide smooth paste texture, improved clarity in some systems, stable viscosity and better freeze-thaw performance than many unmodified starches.
The performance of Hydroxypropyl Starch depends strongly on base starch type, amylose-to-amylopectin ratio, substitution level, particle size, pregelatinization, cooking temperature, solids level, pH, shear exposure, salts, sugars, proteins, fats and other hydrocolloids. A tapioca-based grade may provide a different texture profile from a waxy maize, corn, potato or wheat-based grade. For this reason, supplier replacement should always include application trials instead of relying only on the E number.
Functional performance
- Builds viscosity and body in hot-process and selected instant systems
- Improves cold-storage stability compared with many native starches
- Helps reduce syneresis in refrigerated and frozen applications
- Supports smoother texture in sauces, fillings, desserts and cream systems
- Can improve freeze-thaw stability in frozen sauces, meals and fillings
- Contributes water binding, moisture control and texture standardisation
- Can support clean processing where consistent viscosity is required batch after batch
- May be supplied as cook-up or pregelatinized instant grade depending on application needs
Grade and form selection
| Cook-up grade | Requires heating to gelatinize and develop viscosity; often selected for sauces, soups, fillings and prepared meals. |
|---|---|
| Pregelatinized grade | Cold-water-swelling or instant functionality; useful for dry mixes, instant sauces, fillings and no-cook processes. |
| Waxy maize grade | Often selected for smooth texture, stability and reduced gel firming in selected systems. |
| Tapioca grade | Often evaluated for clean taste, smooth texture and clarity in sauces, fillings and desserts. |
| Potato grade | Can provide high viscosity and strong water binding, but process tolerance and texture must be checked in the final matrix. |
| Wheat-based grade | May be used where technically suitable, but allergen and gluten-related customer requirements must be verified. |
Application-specific guidance
In soups, sauces and gravies, Hydroxypropyl Starch can provide viscosity, cling, body and freeze-thaw stability. It should be tested through the actual process, including heating, holding, pumping, filling, cooling, storage and reheating. Where the process has high shear, low pH or retort-level thermal treatment, buyers should confirm whether E1440 alone is suitable or whether a crosslinked modified starch is required.
In bakery fillings and fruit preparations, Hydroxypropyl Starch can help reduce water separation and support a smooth, stable filling texture. In frozen products, it may reduce freeze-thaw damage and syneresis. In dairy desserts and cream systems, it can contribute body and spoonable texture, but protein, sugar, fat and stabilizer interactions must be evaluated carefully.
Soups, sauces and dressings
- Ready-meal sauces: supports viscosity, cling and texture consistency after chilling or reheating.
- Frozen sauces: helps reduce syneresis during freezing, thawing and temperature cycling.
- Dressings and dips: contributes body and water management where the formulation and process allow starch use.
- Instant sauces: pregelatinized grades can provide fast viscosity without full cooking.
Bakery, dairy and protein systems
- Fruit fillings: helps stabilize moisture and maintain texture during storage or baking.
- Custards and puddings: supports smooth body, spoonability and reduced water separation.
- Dairy desserts: improves texture and viscosity when matched to heat treatment and protein system.
- Meat products: can support water binding, yield and texture where permitted and technically validated.
Processing and formulation considerations
For cook-up grades, starch should be dispersed before heating to prevent lumping. Dry pre-blending with sugar, salt, maltodextrin, flour or other dry ingredients may improve distribution. Viscosity development depends on temperature, heating rate, holding time, solids, pH, shear and available water. In high-solids systems, full hydration may require additional process time or higher temperature.
Pregelatinized or instant grades should be evaluated for cold-water swelling, lumping, dusting, particle size and hydration speed. These grades can be useful in dry mixes and no-cook systems, but they can also generate rapid viscosity increase during mixing, which may affect powder dispersion, pumping or filling. Formulators should test viscosity immediately after mixing and again after full hydration.
In acidic sauces, fruit fillings, retorted products and high-shear processes, E1440 may not provide the same tolerance as crosslinked starches. If the product is exposed to strong mechanical shear, low pH, long heat holding or sterilization, application trials should compare viscosity breakdown, texture, syneresis, sensory quality and shelf-life stability.
Typical quality parameters
- Appearance, colour, odour and taste
- Base starch source and botanical origin
- Viscosity profile under defined concentration, temperature and method
- Cold-water swelling or cook-up requirement
- Moisture content and water activity
- pH, ash and sulfur dioxide where applicable
- Particle size distribution, bulk density and flowability
- Degree of substitution or hydroxypropyl group data where included in specification
- Gelatinization behavior, paste clarity and texture profile where required
- Freeze-thaw stability, syneresis and storage stability test results where available
- Microbiological limits including total plate count, yeast, mold, coliforms and pathogens where applicable
- Heavy metals, residual reagents and contaminants according to market and customer requirements
Common purchasing risks
- Buying only by E1440 name without confirming base starch and viscosity profile
- Replacing a cook-up starch with an instant starch without changing the process
- Replacing E1442 or other crosslinked starch with E1440 in a high-shear or acidic process
- Not checking allergen status when the base starch may be wheat-derived
- Ignoring GMO status where corn-based starch is used and customers require non-GMO documentation
- Approving a supplier without freeze-thaw testing in the actual finished product
- Not checking residual SO2, microbiology, heavy metals and destination-market compliance
- Using a lab viscosity result that does not match plant heating, mixing or filling conditions
Regulatory and compliance notes
Hydroxypropyl Starch is commonly identified as E1440 / INS 1440 in many food additive systems. Regulatory treatment depends on the destination country, food category, use level, source starch, label declaration and whether the grade is supplied as a single modified starch or as part of a blended stabilizer system.
In the United States, modified food starch is covered under 21 CFR 172.892. The regulation permits food starch-modified in food under specified conditions and requires the food-additive container label to bear the name “food starch-modified.” It also lists permitted treatments for food starch modification, including etherification with propylene oxide subject to prescribed limitations and residual propylene chlorohydrin limits. Buyers should verify the current regulation, customer standard and finished-product label requirements for U.S.-bound products.
For the European Union, United Kingdom, GCC countries, Turkey, Codex-aligned markets and other destinations, buyers should confirm food-category permissions, additive declaration, maximum levels where applicable, infant-food restrictions, organic-standard compatibility and customer-specific restrictions before production.
Documents to request
- Product specification or technical data sheet with viscosity method and application guidance
- Certificate of analysis for the available batch or lot
- Food-grade statement and E1440 / INS 1440 declaration
- Modified-starch identity statement and base-starch source declaration
- Safety data sheet where applicable for industrial handling
- Origin, manufacturer, production site and traceability statement
- Allergen statement, including wheat or gluten status where relevant
- GMO, non-GMO, vegan, halal and kosher statements where required by the customer
- Microbiological specification and recent test results
- Heavy-metal and contaminant declaration
- Residual sulfur dioxide declaration where applicable
- Residual reagent or propylene chlorohydrin statement where required by the market or customer
- Shelf-life, storage conditions and retest policy
- Packaging specification, net weight, pallet configuration and container loading details
- Change-control, non-irradiation, BSE/TSE, pesticide, residual solvent and food-contact packaging statements when required
Packaging, storage and logistics
Hydroxypropyl Starch is commonly supplied in multiwall paper bags with food-grade inner liners, cartons, fibre drums, big bags or other industrial packaging depending on grade and order volume. Packaging should protect the starch from moisture, odour pickup, infestation, foreign material and warehouse contamination. For export shipments, buyers should confirm net weight, gross weight, pallet dimensions, batch coding, label language, country-of-origin marking and whether heat-treated pallets or fumigation documentation are required.
Store in a cool, dry, clean and well-ventilated warehouse away from moisture, strong odours and direct sunlight. Opened bags should be resealed immediately. Because starch powders can absorb moisture and form lumps, humidity control and first-expiry-first-out stock rotation are important. Powders should be handled with good dust-control practices, especially in bulk-transfer or dry-blending operations.
Who usually buys Hydroxypropyl Starch?
- Soup, sauce, gravy and ready-meal manufacturers
- Dressing, dip, condiment and culinary product producers
- Bakery filling, fruit preparation and dessert manufacturers
- Dairy dessert, pudding, yogurt and cream-product producers
- Frozen food and frozen sauce manufacturers
- Meat, poultry and restructured protein processors
- Dry mix, instant food and seasoning blend manufacturers
- Ingredient distributors, premix companies and private-label suppliers
Information needed for quotation
- Target product name: Hydroxypropyl Starch, E1440 or INS 1440
- Application and finished product type
- Required function: viscosity, freeze-thaw stability, water binding, bulking, texture or carrier use
- Preferred base starch: corn, waxy maize, tapioca, potato, wheat, rice or supplier recommendation
- Required form: cook-up powder, pregelatinized instant powder, granule or agglomerated grade
- Target viscosity, process temperature, pH and shear conditions
- Current specification, COA or approved supplier reference if available
- Destination country and regulatory documentation needs
- Trial quantity, commercial quantity and annual volume
- Preferred packaging size and pallet requirements
- Required certificates: halal, kosher, vegan, allergen, GMO, origin or other declarations
- Delivery term, destination port or warehouse address
- Expected shipment date and sample approval timeline
How Global Food Additives supports sourcing
Global Food Additives can help compare Hydroxypropyl Starch grades by base starch, viscosity profile, cook-up or instant performance, freeze-thaw stability, documentation package, packaging format and commercial availability. For industrial buyers, the fastest sourcing route is to provide an existing specification, certificate of analysis, current supplier reference, process conditions and finished-product application. This allows supplier options to be compared by cost-in-use and process fit, not only by price per kilogram.
For new development projects, our team can coordinate sample options and supplier questions around viscosity, hydration, process tolerance, allergen position, GMO status, export documents and packaging. Final formulation, process validation, use level, regulatory review and finished-product label remain the responsibility of the manufacturer.
How to request this product
Send the product name, target grade or reference specification, application, required function, base-starch preference, viscosity target, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Hydroxypropyl Starch, attach or describe your current specification, certificate of analysis, label, process conditions or approved supplier reference so supplier options can be compared accurately.
Useful answers
What is Hydroxypropyl Starch used for in food manufacturing?
Hydroxypropyl Starch is used for viscosity, texture, water binding, freeze-thaw stability, reduced syneresis, body and process stability. It is commonly evaluated in sauces, soups, dressings, bakery fillings, dairy desserts, frozen meals, meat products and instant dry mixes.
How is Hydroxypropyl Starch different from native starch?
Hydroxypropyl Starch is chemically modified to improve performance compared with many native starches. It can provide better cold-storage stability, freeze-thaw stability and reduced retrogradation depending on base starch, substitution level and application.
Is Hydroxypropyl Starch the same as Hydroxypropyl Distarch Phosphate?
No. Hydroxypropyl Starch is commonly identified as E1440. Hydroxypropyl Distarch Phosphate is commonly identified as E1442 and includes crosslinking in addition to hydroxypropylation. E1442 may provide stronger resistance to severe heat, acid or shear.
Does Hydroxypropyl Starch need cooking?
It depends on the grade. Cook-up grades need heating to develop viscosity, while pregelatinized or instant grades can swell in cold or warm water. Buyers should confirm the supplier's hydration and processing instructions before use.
Which base starch should I choose?
The correct base starch depends on texture target, viscosity, clarity, taste, allergen position, GMO requirement, process conditions and cost-in-use. Common options include corn, waxy maize, tapioca, potato, wheat and rice bases, depending on supplier availability.
Can Global Food Additives source Hydroxypropyl Starch?
Global Food Additives can review sourcing options for Hydroxypropyl Starch according to target specification, base starch, viscosity, application, quantity, destination, packaging and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet, certificate of analysis, food-grade statement, E1440 / INS 1440 declaration, base-starch source declaration, safety data sheet where applicable, allergen and GMO statements, microbiological data, heavy-metal statement, shelf-life information and packing details.
Is this product permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label requirements, source material and buyer responsibility. Always verify final suitability for the intended application.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. Our team will review your inquiry and respond from [email protected].
Your message has been received. You will be redirected to the home page.