Compendium of the most significant studies with reference to properties, intake, effects.

EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Wright M, Younes M, Tobback P, Horvath Z, Tasiopoulou S, Woutersen RA. Re-evaluation of oxidised starch (E 1404), monostarch phosphate (E 1410), distarch phosphate (E 1412), phosphated distarch phosphate (E 1413), acetylated distarch phosphate (E 1414), acetylated starch (E 1420), acetylated distarch adipate (E 1422), hydroxypropyl starch (E 1440), hydroxypropyl distarch phosphate (E 1442), starch sodium octenyl succinate (E 1450), acetylated oxidised starch (E 1451) and starch aluminium octenyl succinate (E 1452) as food additives. EFSA J. 2017 Oct 5;15(10):e04911. doi: 10.2903/j.efsa.2017.4911.

Abstract. Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of 12 modified starches (E 1404, E 1410, E 1412, E 1413, E 1414, E 1420, E 1422, E 1440, E 1442, E 1450, E 1451 and E 1452) authorised as food additives in the EU in accordance with Regulation (EC) No 1333/2008 and previously evaluated by JECFA and the SCF.

Yang H, Lin Y. Effect of Thermal Processing on Flow Properties and Stability of Thickened Fluid Matrices Formulated by Tapioca Starch, Hydroxyl Distarch Phosphate (E-1442), and Xanthan Gum Associating Dysphagia-Friendly Potential. Polymers (Basel). 2021 Jan 4;13(1):162. doi: 10.3390/polym13010162.

Abstract. In the present study, we incorporated tapioca starch (TS), hydroxypropyl distarch phosphate (HDP), and xanthan gum (XG) as thickeners into different nectars (300 ± 20 mPa.s) undergoing thermal processing and evaluated their stability. 

Sun H, Shao X, Zhang M, Wang Z, Dong J, Yu D. Mechanical, barrier and antimicrobial properties of corn distarch phosphate/nanocrystalline cellulose films incorporated with Nisin and ε-polylysine. Int J Biol Macromol. 2019 Sep 1;136:839-846. doi: 10.1016/j.ijbiomac.2019.06.134.

Abstract. Antimicrobial bio-nanocomposite films were prepared by incorporating nisin (0.25-0.5% W/W) and ε-polylysine (PL, 0.2% W/W) into corn distarch phosphate/nanocrystalline cellulose based films (CN) via casting method.

Yu B, Zheng L, Cui B, Zhao H, Liu P. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. Int J Biol Macromol. 2020 Sep 15;159:1132-1139. doi: 10.1016/j.ijbiomac.2020.05.049.

Abstract. This study aimed to investigate the effects of acetylated distarch phosphate (ADSP) from tapioca starch on the rheological properties and microstructure of acid-induced casein gel using dynamic rheological tests, creep recovery, confocal laser scanning microscopy (CLSM), and scanning electron microscopy (SEM).

Pycia K, Gryszkin A, Berski W, Juszczak L. The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions. Polymers (Basel). 2018 Jan 13;10(1):67. doi: 10.3390/polym10010067.

Abstract. The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and stabilized) on the stability and rheological properties of model oil-in-water (o/w) emulsions.