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Most people never think about starch beyond the kitchen, but chemists figured out a long time ago that ordinary starch brings some limits. In the twentieth century, researchers pushed to solve issues like swelling, heat stability, and retrogradation in native starches. As processed foods spread worldwide, so did experiments with modified starch, leading to the creation of acetylated distarch phosphate. Unlike early eras when unmodified grains ruled, food and paper industry chemists reached for combinations of esterification and phosphorylation, looking to make starch fit new manufacturing demands. The idea gained steam around the mid-1900s when cross-linking and substitution reactions made new starch forms possible. Regulatory agencies began to formalize standards, keeping close tabs on food safety.
Acetylated distarch phosphate, also known as a dual-modified starch, brings something both food scientists and industrial manufacturers count on: stability under heat, acid, and processing pressures. The modification comes from first cross-linking the starch with phosphate groups, and then introducing acetyl groups. This blend changes the starch’s internal structure, helping it resist breakdown during repeated cooking and freezing cycles. For many years, this substance has shown up as a thickener and texture stabilizer in products like sauces, instant desserts, and even non-food items. Its job is to make puddings creamy, sauces smooth, and to keep consistency in personal care goods from toothpaste to body powders.
Looking closely, acetylated distarch phosphate keeps the general look of a fine white or off-white powder. Touching it brings a texture a bit smoother than cornmeal. It disperses in water but doesn’t dissolve, and it forms a viscous paste instead of breaking apart under heat. At the molecular level, phosphate cross-links reinforce the starch’s backbone, meaning the chains aren’t so likely to fall away. Acetyl groups, which come from acetic anhydride, limit how tightly the molecules hold to one another, keeping the starch from turning rubbery or gritty after refrigeration. It stands up to acid better than regular starch—an important asset in things like salad dressings or sour cream. The modified powder smells almost neutral and doesn’t draw much attention from the senses at all, which is exactly how manufacturers like it.
On product labels, you’ll find acetylated distarch phosphate as E1414, or described as a “modified starch”. Standards set by organizations like the Food and Agriculture Organization (FAO) and the European Food Safety Authority (EFSA) outline acceptable levels of acetyl and phosphate content. These specifications make sure the modification doesn’t go too far, sticking to a safe structure for consumption. Moisture content usually stays low, below 14%, so the powder won’t clump or encourage mold. Purity requirements push for high-quality inputs; only food-grade starch and processing agents get through testing. Labels in Asia, Europe, and the Americas provide similar details, focusing on transparency about functional additives for anyone tracking allergens, dietary restrictions, or ingredient origins.
Factories use wet processing to prepare acetylated distarch phosphate. Workers mix raw starch, water, phosphate salts like sodium trimetaphosphate or tripolyphosphate, and acetic anhydride. The mixture’s pH gets adjusted so the right chemical reactions happen. Cross-linking with phosphate salts comes first, building bridges between chains. Next, the acetyl groups attach by adding acetic anhydride. Technicians rinse, neutralize, and dry the product before crushing it into a fine powder. This two-step process lets workers control how much of each modifier ends up in the starch, affecting viscosity and texture later. Careful washing removes any reaction byproducts, so only safe, edible material makes it into a package.
The main reactions modify hydroxyl groups on the glucose units that make up starch. Phosphate cross-linking uses sodium trimetaphosphate or tripolyphosphate, forming diester or monoester bridges between chains. This locks the molecules in position, reducing how much they swell or break down when heated. After that, acetylation adds a small group onto the glucose ring using acetic anhydride. The acetyl group lowers the starch’s tendency to stick together or harden up at cold temperatures. Scientists can tune the recipe by changing reaction times, pH, and temperature, ending up with material that thickens sauces or survives brutal pasteurization cycles.
Industry jargon makes things confusing, but you’ll hear several names for this one chemical. Besides acetylated distarch phosphate, ingredient lists show E1414, dual-modified starch, or modified potato, corn, or tapioca starch. In different countries, terms shift: “modified food starch” covers a wide set while “cross-linked acetylated starch” calls attention to the method. These aliases can matter for consumers with allergies, but in practice, the function and safety remain steady across all brands. The core properties of emulsification, stability, and resistance to processing stay consistent, no matter what the label says.
Every regulator from the US Food and Drug Administration to China’s food safety authorities keeps an eye on modified starch forms. Production batches must stay free of hazardous process residues or unknown allergens, with plant managers testing chemical purity at multiple steps. Engineers design ventilation to keep airborne starch dust under control, as exposure risks go up for workers in confined factory areas. Cleaning and cross-contamination procedures follow food-grade rules, keeping gluten or foreign proteins away from finished powder. Storage operators keep bags in cool, dry spaces, and international guidelines spell out routines for sampling and analysis. When mishaps happen, batch recalls track right back to source plants, tracing every shipment.
Acetylated distarch phosphate appears behind the scenes in many parts of daily life. In food, its main jobs are to keep sauces glossy, custards thick, and salad dressings creamy even after chilling and reheating. It lets instant soups and desserts freeze and thaw without breaking texture. In paper-making, it strengthens surface coatings, reducing fuzz and improving print clarity. Pharmaceutical companies roll it into tablet binders, helping pills stand up to manufacturing and storage. Other uses pop up in adhesives and textiles, where controlled stickiness and resistance to harsh treatments matter. Each application leverages the starch’s custom texture and thermal properties, shaped by how the modification was done.
Researchers keep looking for tweaks to the original process, aiming for greener chemistry or improved functional traits. The push for clean-label foods leads some labs to investigate new starch sources, from peas to tubers that grow better on marginal land. Scientists study how the structure of the modified starch works with dietary fiber, amino acids, and other nutrients, looking to make finished foods more nutritious. Teams test ways to drop water or chemical use during production, stretching resources and reducing waste. In pharma and biomaterials, the biocompatibility of acetylated distarch phosphate gets close attention, as developers chase applications in controlled drug delivery or edible packaging.
Global health authorities ran years of feeding studies in rats, dogs, and even humans to see if exposure from modified starches caused harm. These trials set maximum allowable modification levels and checked for possible chronic toxicity, mutagenicity, and allergic reactions. Outcomes kept pointing toward safety at regular consumption levels; animals did not show unusual organ changes or cancer worries. Regulatory risk assessments catch any doubts about residual reagents or contaminants, and food companies work hand-in-hand with oversight agencies to address spikes in intake among high-users. Some researchers now examine the gut microbiome, searching for subtle influence over long-term health.
Every year brings a fresh wave of questions about sustainability, transparency, and adaptability in industrial and food starches. The next steps for acetylated distarch phosphate may tie closer to plant-based processing and cleaner production schedules. Agricultural shifts, spurred by climate change or local food policies, could drive new crops into the spotlight. Tech firms draw inspiration from nature as well—experimenting with enzymes or low-temperature techniques to achieve the same molecular architecture with less input. Instead of relying only on traditional modification, designers chase multi-functionality: starches that work in gluten-free, high-protein, or slow-carb products. The goals stretch beyond thickening puddings and soups. Tomorrow’s research leans into circular manufacturing, compostable packaging, and starch blends that avoid allergens and synthetic additives — pushing food and consumer goods a step closer to what people expect from the world around them.
Acetylated distarch phosphate sounds like something designed for a laboratory, not a dinner table. Yet, this modified starch shows up in everything from salad dressings to instant puddings. A glance at food labels reveals how common these additives have become in daily life. Acetylated distarch phosphate gets made by treating starch with chemicals, so it can hold up under heat and resist breaking down when mixed with acids or stirred for long periods.
Walk into any supermarket and look for packaged soups or sauces. Many of them look smooth and creamy, even after months on a shelf. Traditional starch from potatoes, corn, or wheat often breaks down after sitting too long, leaving a watery mess. That’s where modified starches like acetylated distarch phosphate come in. This ingredient thickens, stabilizes, and keeps foods from separating. Bread stays soft. Pie fillings set without going runny. Instant noodles keep their texture after boiling.
Concerns pop up naturally whenever chemicals get added to something eaten. Food regulators, like the U.S. Food and Drug Administration and the European Food Safety Authority, say acetylated distarch phosphate passes safety checks based on current evidence. Scientists keep testing these additives for toxic effects, allergic reactions, and long-term risks. So far, no clear reason points to harm for most people. Still, those with sensitive stomachs sometimes experience problems with heavily processed foods, which might not be the case with a scratch-made meal.
Food companies love consistency and long shelf life. An apple or fresh loaf of bread changes after a few days. Packaged foods stay the same for months, giving us choices and convenience. Modified starches play a big part in this shift. They save factories money by reducing waste and making production less risky. At home, these additives mean mashed potatoes you just add water to, or gravies that don’t clump when reheated.
Simple ingredient lists matter to people who watch what they eat. Many want food that resembles what a home cook would make, not something out of a chemistry set. Regulators require clear labeling. Still, few shoppers recognize names like acetylated distarch phosphate, which muddies the waters for anyone trying to avoid ultra-processed ingredients.
Brands paying attention to consumer concerns can make improvements. Cutting down on additives and relying on time-tested cooking methods restore trust. Products with honest, easy-to-read ingredient lists help customers make choices that suit their lives and match their values. For those eating gluten-free or living with digestive sensitivities, more research can point the way toward better gut health and safer replacements.
People deserve to know what goes into their meals. Sharing stories, reading labels, and supporting companies that value clear communication all help. While acetylated distarch phosphate keeps foods fresh and appetizing on store shelves, making smart decisions depends on understanding what these additives do for health and why they keep showing up on plates around the world.
Acetylated distarch phosphate sounds like something best kept in a chemistry lab, not in the kitchen. Yet, this modified starch shows up in sauces, canned soups, salad dressings, and even gluten-free baked goods. I noticed its presence on a food label after a family member switched to a gluten-free diet, prompting all sorts of questions. As an ingredient that's been around for decades, people deserve plain talk about what it does and whether it belongs in what we eat.
This starch comes from common crops like corn, potatoes, or tapioca, then gets treated to improve texture, extend shelf life, and withstand freezing or reheating. Most manufacturers add it to products that need to stay creamy or thick without getting slimy or breaking apart. Food scientists in factories have found that it keeps dressings smooth, sauces consistent, and frozen meals appealing. While some claim that’s just for looks, texture and stability impact whether people will actually eat what they buy. Think of runny pudding or clumpy soup, and it’s easy to appreciate why stabilizers land in recipes.
Safety questions rarely disappear, especially around food additives. Europe, the U.S. Food and Drug Administration (FDA), and Australia’s Food Standards agency have all reviewed studies on acetylated distarch phosphate. These agencies call it Generally Recognized as Safe (GRAS), pointing to research on animals and humans over the years. Scientists looked for allergic reactions, toxins, or digestive trouble, and found nothing alarming at the amounts people usually eat.
The body digests a lot of this starch in the same way as regular starch, splitting it into glucose. Some of it behaves more like fiber, passing through the digestive tract without causing problems. If anything, foods with high levels might cause mild bloating, mostly in folks unaccustomed to fiber or large doses of starch. Still, nutrition experts seldom see real concerns unless people eat very large amounts day after day, which goes for almost any thickener or bulking agent.
Labels with unfamiliar chemical names can trigger worry, especially for people with allergies or celiac disease. Clear information matters. Not everyone feels comfortable with things they can’t recognize. Having switched recipes at home to avoid certain ingredients for my child’s health, I know how much trust rests on honest labeling. While acetylated distarch phosphate is considered safe, it doesn’t hurt to keep asking for clear ingredient lists and to push for ongoing research.
Some cooks choose unmodified starches, or stick to foods packed with whole ingredients. At home, I grew to rely more on fresh produce and single-ingredient foods for meals, mostly out of caution and habit. Still, modified starches have given people with food allergies more options and make certain convenience foods possible. If worried, sticking with minimally processed options or recipes from scratch offers control. Calling manufacturers and checking certifications can help, especially for those who need to avoid allergens or additives for medical reasons.
Anyone with digestive sensitivities, allergies, or a nervous stomach might want to try small portions first. For the rest of us, there’s space for both whole foods and modified ingredients, as long as we keep talking about what’s in the food and why it’s there.
Acetylated distarch phosphate sounds more like a chemistry experiment than something in a lunchbox, yet it often shows up in everyday foods. When skimming through an ingredients panel at the grocery store, numbers and scientific terms can confuse even the savviest shoppers. The truth behind these terms often goes unnoticed, but the foods carrying this starch substitute play a big part in many people’s diets.
Food companies add modified starches to achieve a specific texture or make their products last longer on store shelves. Acetylated distarch phosphate, classified as E1414 in Europe, shows up most in foods that rely heavily on processed ingredients. Ready meals, instant soups, gravies, and sauces often depend on its thickening power. If someone regularly enjoys a creamy soup from a can or a sauce that pours smoothly from a jar, there’s a good chance this modified starch stands behind that consistency.
Dairy products like flavored yogurts, puddings, and custards aim for a smooth texture that holds up through shipping and sitting in a fridge for days. Acetylated distarch phosphate keeps these products stable, even after a cycle of refrigeration and opening. It helps puddings and yogurts stay homogenous—no one wants that unpleasant layer of separation or gloppiness at the bottom.
Baked goods often contain modified starches too. Prepackaged cakes, muffins, and gluten-free bread mixes use this particular starch for moisture retention and to maintain softness. It helps bread resist staling, letting consumers enjoy product freshness for longer than traditional recipes would allow. Gluten-free foods especially rely on starch modification, as they lack wheat’s natural elasticity and structure.
Snack lovers will probably notice this ingredient in potato chips, cheese-flavored crackers, frozen french fries, or battered frozen vegetables. The starch works as a binder and texture enhancer, which is essential in holding together things like potato crisps or keeping the breadcrumb coatings on fish sticks from peeling away. Some frozen entrees—especially items like dumplings, pierogi, and spring rolls—stay intact and easy to reheat thanks to that modified starch.
Food scientists consider acetylated distarch phosphate a safe additive, and regulatory bodies like the FDA and EFSA give it the green light within set limits. Even with that assurance, more folks look at ingredient lists and wonder why a soup or yogurt needs a modified starch at all. The answer lies in convenience: long shelf life, attractive appearance, and consistent flavor hit home on busy days or in households watching budgets.
Some people worry about gut health or allergies linked to food additives. For most individuals, this starch poses little risk; it doesn’t trigger gluten sensitivity or common allergies and does not build up in the body. Folks managing sensitive digestion, though, often avoid extra additives where they can. Simple recipes made from whole foods let those with concerns steer clear entirely—an option more stores support as fresh selections improve and ingredient transparency grows.
Clarity builds trust. Food labels can sometimes read like science projects, but changes are beginning to roll out among forward-thinking brands. Some are swapping out modified starches for ingredients like tapioca, corn, and potato starches that need less processing and carry friendlier names. Transparent labeling and honest marketing invite consumers into the conversation instead of shutting them out with jargon.
Reading past the marketing lingo or checking reliable resources helps keep personal food choices aligned with individual values and needs. Raising questions about why certain ingredients belong in pantry staples opens the door to better conversations and, eventually, better food.
Learning what’s hiding behind food labels leaves plenty of shoppers scratching their heads. Acetylated distarch phosphate sounds intimidating—and complicated—but this food additive floats through a surprising number of products. Manufactured mainly from corn, potato, or tapioca, it appears on ingredient lists for sauces, gluten-free bread, canned soups, and some dairy products. It acts as a thickener and stabilizer, helping recipes hold together under heat or after being stored for weeks. Many people living with celiac disease, wheat allergies, or specific sensitivities browse for assurance that additives don’t sneak gluten into their diet.
The confusion comes from the word “starch.” Not everyone knows that most modified food starch in the United States and Canada comes from corn or potatoes. Both stand well clear of gluten. Gluten stems from wheat, barley, and rye—ingredients not used as a base for this modification process in most regulated food environments. A look through the Codex Alimentarius and FDA guidance shows limits keep gluten down below 20 parts per million in certified gluten-free products, a trace so minuscule it won’t trigger symptoms in most celiac patients. Research from the Celiac Disease Foundation confirms foods using acetylated distarch phosphate—sourced from corn or potato—generally align with gluten-free standards.
Labels from Europe or certain Asian markets might use wheat to make modified food starch. For people in those countries, reading labels matters more than ever. Manufacturers sometimes swap between starch sources depending on price swings or crop yields. Asking companies for a full allergen breakdown takes time but pays off, especially for anyone navigating a wheat allergy and celiac disease. Talking with manufacturers myself, I found several brands switched to safer sources to meet gluten-free claims once customers spoke up. Shoppers who live with food allergies grow used to emailing or calling support lines to double-check every last ingredient. It grows tiresome: but for a safe meal, it makes all the difference.
Another layer of concern surrounds people who react to additives beyond gluten. Food chemists sometimes use phosphates and acetic acids (from vinegar) in the modification. For most people, these components cause no harm. Some people have shown reactions to sulphites, which may be introduced in processing, though at low levels. The FDA and EFSA both require that foods containing significant sulphite content (over 10 parts per million) declare it on their labels. The key takeaway: people with sulphite sensitivity or a rare allergy to starch derivatives should always check with manufacturers, especially if an ingredient list looks unfamiliar.
Developing a habit of reviewing product labels helps, but not every shopper spots ingredient changes right away. Most gluten-free shoppers join online support groups to flag risky foods or safe brands. The best companies welcome questions and make their sourcing transparent. Those living with celiac disease or food allergies often find it easier to stick to products bearing gluten-free certifications. In my own experience, avoiding last-minute surprises gets easier over time, especially with a few trusted brands in the pantry. As more companies respond to consumer demand for clarity, finding safe choices gets less overwhelming.
Manufacturers responding to feedback, food safety regulation, and creative consumer watchdogs have made life easier for those who live with dietary restrictions. The future looks brighter as food producers invest in clear labeling—not as a trend but as an industry standard. Picking up a jar of sauce or a loaf of bread shouldn’t feel like a medical risk. Eating safely, with confidence, deserves to be the rule, not the exception.
Most people never notice acetylated distarch phosphate on food labels. This modified starch turns up in everything from sauces and soups to instant desserts. Food companies like it because it helps keep products smooth, creamy, and stable on the shelf. It’s made by chemically tweaking regular starch—usually from corn, potato, or tapioca—so it holds up better under heat or during freezing and thawing.
With so many new food additives making their way into the kitchen, people start to wonder, “Is this stuff alright for me and my family?” The reality is, big health agencies like the World Health Organization (WHO) and the European Food Safety Authority (EFSA) have checked out acetylated distarch phosphate. They haven’t found anything alarming for regular folks eating normal amounts. It passes right through the digestive tract, breaking down into harmless chunks, then leaves the body.
Still, there’s always a bit more to the story. Some nutrition and medical researchers point out that the food environment looks a lot different now compared to fifty years ago. A diet loaded with processed foods brings a steady stream of additives, not just acetylated distarch phosphate, into our bodies. When people have food sensitivities or conditions like irritable bowel syndrome (IBS), some modified starches may trigger bloating or digestive discomfort.
Nobody eats an entire box of starch gum at once, but people snack on products with additives throughout each week. One question science keeps asking: what about low-level exposure over decades? Right now, scientists don’t see clear links between acetylated distarch phosphate and cancer or serious diseases. Still, food safety is a moving target as researchers learn more about how all these chemicals interact with the gut microbiome—the bacteria lining our intestines that play a huge role in health. Animal studies show that high doses, way above what humans eat, may change gut bacteria balance, but the evidence doesn’t carry over to normal diets.
Transparency should guide the food system. Clear labeling helps people make choices based on real information. Some people want fewer chemical names in their food, especially parents shopping for kids. If an ingredient doesn’t clearly make a food healthier, some shoppers look for alternatives.
Home cooks never need acetylated distarch phosphate to thicken a stew or pie—they use flour or cornstarch. Big food makers sometimes pick these modified starches for looks, thickness, and longer shelf life, not because they add nutrition or flavor. Food technology moves faster than most of us can keep up, so folks need trustworthy research from doctors, nutritionists, and scientists instead of company press releases.
When in doubt, choosing whole foods—fresh fruits, vegetables, whole grains, and simple proteins—keeps life simple. Reading ingredient lists tells the real story of what’s going into our bodies. People sensitive to food additives can jot down what they eat and how they feel, then talk with a registered dietitian or doctor. Consumer voices matter; the more people ask for transparency, the more companies feel pressure to clean up food labels. Staying curious and questioning new ingredients keeps the power with regular people, not just food chemists and marketing teams.
EFSA Journal: “Re-evaluation of acetylated distarch phosphate (E 1414) as a food additive” (2017) WHO FAO Expert Committee on Food Additives: “Evaluation of certain food additives and contaminants” Global Allergy and Asthma European Network: “Food additives and intolerance—A review”
| Names | |
| Preferred IUPAC name | Phosphorylated acetylated distarch |
| Other names |
E1414 Acetylated distarch phosphate Modified starch Starch acetate phosphate |
| Pronunciation | /əˌsiːtɪˌleɪtɪd daɪˈstɑːrtʃ fəˈsfeɪt/ |
| Preferred IUPAC name | Acetic acid, [[bis(2-hydroxyethyl) phosphate]oxy]-, starch ester |
| Other names |
E1414 Acetylated Distarch Phosphate (E1414) Modified Starch Starch Phosphate, Acetylated Phosphated Distarch Acetate |
| Pronunciation | /əˌsiːtəˈleɪtɪd daɪˈstɑːrtʃ fəˈsfeɪt/ |
| Identifiers | |
| CAS Number | 6615-38-3 |
| Beilstein Reference | 3771077 |
| ChEBI | CHEBI:62727 |
| ChEMBL | CHEMBL1208381 |
| ChemSpider | 22131158 |
| DrugBank | DB14162 |
| ECHA InfoCard | 03b8fcaf-3c05-4e77-abf8-2c5d9d26dfa9 |
| EC Number | E1414 |
| Gmelin Reference | 108140 |
| KEGG | C02314 |
| MeSH | D000105 |
| PubChem CID | 90744 |
| RTECS number | AJJ053M6EU |
| UNII | 2G6RN5L8L4 |
| UN number | UN3314 |
| CompTox Dashboard (EPA) | DTXSID3023498 |
| CAS Number | 9005-36-1 |
| Beilstein Reference | 1461309 |
| ChEBI | CHEBI:61315 |
| ChEMBL | CHEBI:64713 |
| ChemSpider | 15718106 |
| DrugBank | DBSALT002068 |
| ECHA InfoCard | 100.258.244 |
| EC Number | E1414 |
| Gmelin Reference | 854304 |
| KEGG | C02451 |
| MeSH | D000094 |
| PubChem CID | 24860380 |
| RTECS number | AGG041000 |
| UNII | 3A0H563X7D |
| UN number | UN1814 |
| Properties | |
| Chemical formula | (C6H10O5)n |
| Molar mass | Undefined |
| Appearance | White or off-white powder |
| Odor | Odorless |
| Density | 0.6 - 0.7 g/cm³ |
| Solubility in water | Insoluble |
| log P | -3.7 |
| Basicity (pKb) | 9.0 - 10.5 |
| Magnetic susceptibility (χ) | 'Magnetic susceptibility (χ) = -7.6·10⁻⁶ cm³/mol' |
| Refractive index (nD) | 1.332 – 1.334 |
| Viscosity | Viscosity: 2000 - 4000 cps |
| Dipole moment | 2.45 D |
| Chemical formula | (C6H10O5)n |
| Molar mass | Varies (depends on degree of substitution) |
| Appearance | White or off-white powder |
| Odor | Odorless |
| Density | 1.5 g/cm³ |
| Solubility in water | Insoluble in water |
| log P | -3.7 |
| Acidity (pKa) | 8.0 – 8.5 |
| Basicity (pKb) | 9.6 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.333 |
| Viscosity | Viscosity: 500-4000 cps |
| Dipole moment | 2.62 D |
| Pharmacology | |
| ATC code | A13AX11 |
| ATC code | A14CG06 |
| Hazards | |
| Main hazards | Not hazardous according to GHS classification. |
| GHS labelling | Not classified as hazardous according to GHS |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | Not a hazardous substance or mixture according to the Globally Harmonized System (GHS). |
| NFPA 704 (fire diamond) | 1-0-0 |
| Lethal dose or concentration | LD₅₀ (oral, rat) > 10,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): >10,000 mg/kg (rat, oral) |
| NIOSH | '' |
| REL (Recommended) | QS |
| Main hazards | May cause mild skin and eye irritation. |
| GHS labelling | **"Not a hazardous substance or mixture according to the Globally Harmonized System (GHS)"** |
| Pictograms | GHS07 |
| Signal word | Warning |
| Hazard statements | The product Acetylated Distarch Phosphate does not have any specific hazard statements (H-statements) according to the Globally Harmonized System (GHS). |
| NFPA 704 (fire diamond) | 1-1-0 |
| Lethal dose or concentration | LD50 Oral Rat > 2,000 mg/kg |
| LD50 (median dose) | > 10 g/kg (rat, oral) |
| PEL (Permissible) | 15 mg/kg bw |
| REL (Recommended) | 25,000 mg/kg |
| IDLH (Immediate danger) | Not listed |
| Related compounds | |
| Related compounds |
Distarch phosphate Hydroxypropyl distarch phosphate Monostarch phosphate |
| Related compounds |
Distarch phosphate Phosphated distarch phosphate Hydroxypropyl distarch phosphate Monostarch phosphate Acetylated starch |
