HYDROXYPROPYL DISTARCH PHOSPHATE

Hydroxypropyl distarch phosphate = HDP = E1442

CAS Number: 53124-00-8
ECHA InfoCard: 100.110.622 
EC Number: 610-966-0
E number: E1442 


Hydroxypropyl distarch phosphate (HDP) is a modified resistant starch. 
Hydroxypropyl distarch phosphate is currently used as a food additive (INS number 1442).
Hydroxypropyl distarch phosphate is a white, off-white or canary yellow amorphous powder. 
E1442 modified starch is easily soluble in water
Starch, food, modified: hydroxypropyl distarch phosphate belongs to the class of organic compounds known as oligosaccharide phosphates. 
These are carbohydrates containing between 3 and 9 sugar units, one of which bear one or more phosphate groups. 
Starch, food, modified: hydroxypropyl distarch phosphate is an extremely weak basic (essentially neutral) compound (based on its pKa).

Hydroxypropyl distarch phosphate Uses:
Stabilizer, thickener, binder, emulsifier in foods; Yoghurt, Puddings, Mayonnaise, Canned foods, Ice cream, Fresh noodles, Frozen microwave noodle, Sauce, Salad dressing, Seasoning, Tarre juice.

E1442 Hydroxypropyl distarch phosphate is a modified starch. 
Hydroxypropyl distarch phosphate is obtained in accordance with good manufacturing practice by esterification of food starch with sodium trimetaphosphate or phosphorus oxychloride combined with etherification by propylene oxide. 
Hydroxypropylation results in substitution of hydroxyl groups with 2‐hydroxypropyl ether. 
In cases of cross‐linking, where phosphorus oxychloride connects two chains, the structure can be represented by: Starch–O–R–O–Starch, where R = cross‐linking group and Starch refers to the linear and/or branched structure. 
Hydroxypropyl distarch phosphate may additionally be subjected to acid, alkali, enzyme or bleaching treatment in accordance with good manufacturing practice
Hydroxypropyl distarch phosphate is a chemical modification of natural starch. 
Hydroxypropyl distarch phosphate has similar properties to hydroxypropyl starch (E 1440), but is additionally capable of forming gels and withstanding heavy loads.

Use & Benefits of Hydroxypropyl distarch phosphate: 
Similar to main starch preparation the Hydroxypropyl starch phosphate also tends to swell in normal or cold water. 
This characteristic is particularly helpful in case of providing immediate viscosity and can provide body to formulas. 
Sometimes, certain ingredients provide a greasy feeling in the formula, which is aesthetically unacceptable. 
In that case, Hydroxypropyl distarch phosphate helps cut down on grease and rather provides conditioning after-feel. 
When this starch phosphate is used in any formulas, Hydroxypropyl distarch phosphate reduces the processing time by simplifying emulsion procedure. 
As mentioned earlier, Hydroxypropyl distarch phosphate is a free-flowing powder, thus, it can be used in powders and makeup. 
Hydroxypropyl distarch phosphate is used in all types of creams and lotions, foundations, color cosmetics, shampoos and conditioners, liquid makeups, liquid talc, sunscreen products, antiperspirants, and mascara.

Functions:
-Binder / Stabilizer - Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
-Emulsifier - Allows water and oils to remain mixed together to form an emulsion, such as in mayonnaise, ice cream, and homogenized milk
-Gelling Agent / Thickener - Increases the viscosity by thickening the liquid to give it more texture
Hydroxypropyl distarch phosphate is a modified resistant starch. 
Hydroxypropyl distarch phosphate is prepared by treating starch with propylene oxide and phosphoric acid or phosphorus oxychloride. 
Hydroxypropyl distarch phosphate is stable against heat, acids, alkalis, and starch degrading enzymes, and is used as a thickener, stabilizer, and emulsifier in foods that are freeze-thawed and where better color and shine are required. 

Hydroxypropyl Distarch Phosphate is modified food starch. 
Hydroxypropyl distarch phosphate appears to be as a white to creamy - a fine white powder with flavorless odor and bland taste. 
HDP is also known as resistant starch type 4. 
Hydroxypropyl distarch phosphate is prepared by treating starch with phosphoric acid and propylene oxide. 
The derived resultant is more stable against acid and starch degrading enzymes. 
HDP is a perfect chemically modified resistant starch which does not release glucose through the small intestine, thus helps into lower glucose and insulin to the response of meal, restricting the production of new fat cells and keeping the appetite stable in the body. 
Adoption of hydroxypropyl distarch phosphate has various health benefits such as management of body weight, helps to weight loss and increases endurance performance. 
The use of hydroxypropyl distarch phosphate contributes to lower the blood triglyceride content, cholesterol, and insulin resistant. 
HDP assists in preventing colon cancer by acting as prebiotics to the colon cancer cells. 
Hydroxypropyl distarch phosphate is used as a food additive and application of HDP as thickening, and texturing agent in food products provides greater shelf life, enhances shine and color to products and has excellent cold storage properties.

What is Hydroxypropyl starch phosphate?
Hydroxypropyl starch phosphate is a modified sugar. 
More precisely, it is a naturally obtained, pre-gelatinized sugar and its gluten-free as well. 
Hydroxypropyl distarch phosphate is isolated from starch granules of corn and wheat when reacted with propylene and phosphoric acid. 
Due to its non-ionic character, it has excellent compatibility with wide variety of ingredients including salts. 
Hydroxypropyl distarch phosphate comes as an off-white powder, which is quite free-flowing.

Hydroxypropyl distarch phosphate (HDP) and unmodified starch were held in calcium solutions. 
The starch was separated centrifugally and the amount of calcium remaining in the supernatant was determined by atomic absorption spectrophotometry. 
Bound calcium was calculated by subtracting the calcium in the supernant from the calcium in the original solution. 
The effecxts of starch gelatinization, pH, temperature, time, and calcium:starch ratio on binding were studied. 
Ungelatinized, unmodified starch and HDP bound up to 86 microgram calcium/g starch. 
Binding was influenced markedly by the calcium concentration in the reaction mixture. 
The Ph influenced the degree of binding by HDP, but had no effect on unmodified starch. 
As the temperature increased from 5 to 45 C, the extent of binding decreased. 
The amount of calcium bound was constant after a 20-min reacion time. 
Unmodified tapioca bound more calcium than unmodified corn or waxy maize starch.
Gelatinization of both HDP and unmodified tapioca starch nearly eliminated binding. 
These results suggest that binding of calcium by starch is related to granule structure and that Hydroxypropyl distarch phosphate is principally nonionic in unmodified starch, and both nonionic and ionic in HDP.

Types of HDP.
The following six kinds of gelatinized HDP with two degrees of substitution (LS or HS) and three degrees of cross-linking (LC, MC or HC) were used: LS-LC, LS-MC, LS-HC, HS-LC, HS-MC and HS-HC. 
The hydroxypropyl substituents were introduced by causing the tapioca starch to react with propylene oxide at pH 9–10 in the presence of Na2SO4. 
Cross-linking of the etherified starch was performed with Na3(PO3)3 (0.02, 0.12 or 0.5 g/100 g etherified starch) at pH 9–10. 
All derivatives, as well as the unmodified tapioca starch, were delivered to the rats in a gelatinized form. 
The DS was measured according to the method of Johnson. 
The DSP of each HDP was measured using a slight modification of the method described by Leach et al. 
Briefly, 1 g of a dry HDP sample was accurately weighed and placed into a 50-mL graduated centrifuge tube. 
After adding 1 mL of methanol, distilled water that had been kept at 25°C was added while mixing with a glass rod until the total volume was 50 mL. 
The graduated centrifuge tube was occasionally shaken in a water bath at 25°C over 20 min to prevent the precipitation of HDP. 
After centrifugation at 1200 × g at room temperature for 30 min, the volume of the aqueous supernatant was measured. 
Then, the total sugar content in the aqueous supernatant was analyzed with phenol/H2SO4 reagent.

Chemical Formula: C44H79O35P
IUPAC name: {[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy}({5-[(5-{[3-(3-{[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy}-3-hydroxypropoxy)-4-hydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy}-6-({[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy}methyl)-3,4-dihydroxyoxan-2-yl)oxy]-4-hydroxy-6-(hydroxymethyl)-2-methyloxan-3-yl}oxy)phosphinic acid
InChI Identifier: InChI=1S/C44H79O35P/c1-14-32(78-80(61,62)79-38-19(12-49)71-41(66-5)27(56)25(38)54)30(59)36(17(10-47)69-14)76-43-29(58)24(53)37(20(74-43)13-68-42-28(57)22(51)33(63-2)15(8-45)72-42)77-44-39(31(60)34(64-3)16(9-46)73-44)67-7-6-21(50)75-35-18(11-48)70-40(65-4)26(55)23(35)52/h14-60H,6-13H2,1-5H3,(H,61,62)
InChI Key: DVROLKBAWTYHHD-UHFFFAOYSA-N
Isomeric SMILES: COC1OC(CO)C(OC(O)CCOC2C(O)C(OC)C(CO)OC2OC2C(COC3OC(CO)C(OC)C(O)C3O)OC(OC3C(CO)OC(C)C(OP(O)(=O)OC4C(CO)OC(OC)C(O)C4O)C3O)C(O)C2O)C(O)C1O
Average Molecular Weight: 1199.055
Monoisotopic Molecular Weight: 1198.413951242

What is Hydroxypropyl distarch phosphate Used For?
The purpose of modified food starch in food is to function as a binder, thickener, stabilizer, emulsifier, or gelling agent.

Hydroxypropyl Starch Phosphate is a naturally-derived sugar used in cosmetics and beauty products because of its ability to serve as a surfactant and emulsifier. 
Hydroxypropyl distarch phosphate is often seen in hair products because Hydroxypropyl distarch phosphate is gentle on hair and imparts a smooth, velvety feel (Making Cosmetics).

Functions:
Hydroxypropyl Starch Phosphate is a naturally-derived sugar used in cosmetics and beauty products because of Hydroxypropyl distarch phosphates ability to serve as a surfactant and emulsifier. 
Hydroxypropyl distarch phosphate is often seen in hair products because Hydroxypropyl distarch phosphate is gentle on hair and imparts a smooth, velvety feel (Making Cosmetics).
Hydroxypropyl Starch Phosphate is a popular ingredient in cosmetics because of its versatility. 
Hydroxypropyl distarch phosphate stabilizes emulsions at any temperature, gives formulas immediate viscosity, reduces the greasiness of products and delivers a smooth, thick feeling.

Safety Measures/Side Effects:
There are no adverse safety warnings regarding Hydroxypropyl Starch Phosphate, as long as Hydroxypropyl distarch phosphate's used in concentrations between 3 and 10% as recommended by the CIR.

What is INS 1442?
Permitted Emulsifier & Stabilizer (INS 1442) is a white to creamy white, fine powdered modified food starch. 
Hydroxypropyl distarch phosphate is prepared by treating starch with propylene oxide and phosphoric acid. 
The starch gets modified and is more stable against acid, alkaline and starch degrading enzymes. 

What does Hydroxypropyl distarch phosphate do?
Hydroxypropyl distarch phosphate acts as a thickening and texturizing agent in food products and provides greater shelf life, increases shine and color to products and possesses excellent cold storage qualities. 
Permitted Emulsifier & Stabilizer (INS 1442) on consumption does not release glucose through the small intestine, thus helping lower glucose and insulin levels after a meal, thus restricting the production of new fat cells.
Hydroxypropyl distarch phosphate is used in practically all starch applications, such as in food products as a thickening agent, stabilizer or emulsifier.

Health benefits
Permitted emulsifier and stabilizer (INS 1442) boosts fat oxidation (breaking down of fatty acids) and emulsification (increase in surface area of fats in the intestine to aid its digestion) in the body. 
Hydroxypropyl distarch phosphate also increases metabolism in the body. 
Hydroxypropyl distarch phosphate stimulates the breaking of glucose content in the body and provides energy. 
Permitted emulsifier and stabilizer, INS 1442 helps in lowering the LDL cholesterol level and increasing HDL cholesterol in the blood. 
Hydroxypropyl distarch phosphate lowers harmful cholesterol levels in the blood and improves good cholesterol. 
Hydroxypropyl distarch phosphate helps to maintain weight and control the triglyceride level in blood.

Purity 98%
Color White
Shelf Life 2-3 Years
Storage Method Keep in Cool and Dry Place
Form Powder
Molecular Formula : C44H79O35P
Molecular Weight : 1199.055
CAS : 53124-00-8
Synonyms
Modified starch, INS No 1442; starch, hydrogen phosphate, 2‐hydroxypropyl ether

Objective of this research was to study effects of wheat flour substituted by hydroxypropyl distarch phosphate (HDP) on physical properties and sensory characteristics of sponge cake. 
Results showed that 20-40% of wheat flour substituted by HDP resulted in a decreasing specific gravity of the cake batter, specific volume, standing height and volume index of the cakes, comparing to those of the control formula (p≤0.05). 
The cake with 40% HPD had the lowest hardness and gumminess (p≤0.05). 
Air cells distribution within the HDP-containing cake crumbs were non-uniform and the numbers of air cells were greater and larger. 
There was no significant difference in scores of color, texture, taste and overall acceptability of the cake samples with HDP (p>0.05), while the score of appearance was lower than that of the control (p≤0.05). 
Substitution with 30% HDP was the highest value providing a non-significant difference in hardness of cake with comparison of the control (p>0.05). 
Hydroxypropyl distarch phosphates score of appearance was in the range of ‘slightly to moderately preferred’. 
Therefore, this formula (30% HDP substitution) was selected for studying changes in cake quality during 7-day storage at 25°C. 
Hardness, gumminess, chewiness and aw of the exterior parts increased, while aw of the interior parts of the cakes greatly decreased (p≤0.05) within the first two days of storage. 
Those parameters changed slightly afterwards. 
Moreover, Hydroxypropyl distarch phosphate was clearly shown that substitution of wheat flour with 30% HDP could retard an increase in hardness of the cake during the storage.

Classification: Chemical Auxiliary Agent
CAS No.: 53124-00-8
Other Names: E1442
Purity: 99.5%
Place of Origin: China
Type: thickener
Usage: Food Additive
Dry Loss: ≤10%
Certificate: ISO9001,ISO9002

Hydroxypropyl distarch phosphate is modified food starch. 
Hydroxypropyl distarch phosphate appears to be as a white to creamy - a fine white powder with flavorless odor and bland taste. 
HDP is also known as resistant starch type 4. 
Hydroxypropyl distarch phosphate is prepared by treating starch with phosphoric acid and propylene oxide. 
The derived resultant is more stable against acid and starch degrading enzymes. 
HDP is a perfect chemically modified resistant starch which does not release glucose through the small intestine, thus helps into lower glucose and insulin to the response of meal, restricting the production of new fat cells and keeping the appetite stable in the body. 
Adoption of hydroxypropyl distarch phosphate has various health benefits such as management of body weight, helps to weight loss and increases endurance performance. 
The use of hydroxypropyl distarch phosphate contributes to lower the blood triglyceride content, cholesterol, and insulin resistant. 
HDP assists in preventing colon cancer by acting as prebiotics to the colon cancer cells. 
Hydroxypropyl distarch phosphate is used as a food additive and application of HDP as thickening, and texturing agent in food products provides greater shelf life, enhances shine and color to products and has excellent cold storage properties.

Hydroxypropyl distarch phosphate (E 1442). 
According to Commission Regulation (EU) No 231/2012, hydroxypropyl distarch phosphate is starch cross‐linked with sodium trimetaphosphate or phosphorus oxychloride and etherified with propylene oxide. 
Thereby, phosphate groups form crosswise bindings between the neighbouring chains of glucose rests. 
According to the EU purity criteria, the content of phosphorus is limited to 0.04% and 0.14% bound P (depending on the origin of the starch), and to 7% hydroxypropyl groups.

CAS NO.: 53124-00-8 
Molecular Formula: C44H79O35P
Molecular Weight: 1199.055
Appearance: White Powder 
Hydroxypropyl content(%): 7.0%
Chloropropanol(mg/kg):  ≦1
Potato or wheat starch(%): ≦0.14
Other starch(%):  ≦0.04
Cereals(mg/kg):  ≦50
As(mg/kg):  ≦3
Heavy metals(mg/kg): ≦40
Pb(mg/kg): ≦2

Hydroxypropyl distarch phosphate is mostly used as a thickener, emulsifier, and stabilizer in the cosmetics, pharmaceutical, and food and beverages industries. 
Hydroxypropyl distarch phosphate acts as a gelling agent, emulsifier, stabilizer, and as a thickening agent. 
Hydroxypropyl distarch phosphate is also used as a deflocculating agent and film-forming and filament-forming agent in end-use applications.
Affygility Solutions has an occupational exposure limit (OEL) and control band assignment for this active pharmaceutical ingredient (API). 
This monograph also contains the acceptable daily exposure (ADE) value.

Use: Food Additive 
Permitted Emulsifier & Stabilizer (INS 1442), Also Known As : Hydroxypropyl distarch phosphate(HDP), E1442, Distarch phosphate hydroxypropylated, Hydroxypropyl distarch phosphate, 2-hydroxypropyl starch hydrogen phosphate, Starch hydrogen phosphate 2-hydroxypropyl ether

Application: 
Hydroxypropyl Distarch Phosphate can be used as a thickener. 
May be used for mayonnaise, fermented, seasoned yogurt and its products, cold drinks, canned sardines and sardines, frozen fish sticks and fish pieces (only wrapped with bread crumbs and bread loafs).

Description:
Hydroxypropyl distarch phosphate (HDP) is a modified resistant starch. 
Hydroxypropyl distarch phosphate is currently used as a food additive (INS number 1442). 
Hydroxypropyl distarch phosphate is approved for use in the European Union (listed as E1442), the United States, Australia, Taiwan, and New Zealand.

Storage: Store at the dry and cool place. 
Kept in a well closed container. 
Keep away from sunlight.

Hydroxypropyl Distarch phosphate starch is a modified starch made from tapioca starch. 
This type of flour has special properties that can be used to cook many kinds of food. 
Hydroxypropyl distarch phosphate has the ability to help food maintain its stability and stability for a long time. 
Acid-resistance, shear resistance, and short-textured flow are used to make sauces, stir-fries, soups and frozen foods.

Currently, 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) and acetylated oxidised starch (E 1451) are authorised food additives in the EU at quantum satis (QS) in almost all foods apart from processed cereal‐based foods and baby foods for infants and young children and other foods for young children (50,000 mg/kg) and dietary foods for infants, babies and young children for special medical purposes and special formulae for infants (50,000 mg/kg and 20,000 mg/kg for E 1450). 
These modified starches are included in Group I (food additives authorised at QS).

How is Hydroxypropyl distarch phosphate Made and How Many Types of Modified Food Starch?
There are numerous ways to modify food starch, such as cooking, hydrolysis, oxidation, bleaching, oxidation, esterification, etherification, crosslinking and etc. 

The manufacturing process depends on the source of starch and what it is used for. 
And therefore derived various kinds of starch according to the modifications.
The following are the common modification methods, physically, chemically and enzymatically. 
And along with the modified food starch types.

1. Physically modification
Pre-gelatinization
Radiation treatment
Heat treatment 
Pre-gelatinization is the simplest modification, by cooking and drying. 
Food manufacturer does not need to pre-cook pregelatinized starch again during uses as it already has developed viscosity and it keeps most of the functional properties of the native starch.
This modification enables starch swell & soluble in cold water and having a crispy texture after baking. 

2. Chemically modification 
Esterification: Acetylated starch (E1420), esterified with acetic anhydride or vinyl acetate.
Etherification: Hydroxypropyl starch (E1440), etherified with propylene oxide.
Acid treated starch (INS1401), treated with inorganic acids.
Alkaline treated starch (INS1402), treated with inorganic alkaline.
Bleached starch (INS1403), dealt with hydrogen peroxide.
Oxidation: Oxidized starch (E1404), treated with sodium hypochlorite.
Emulsification: starch sodium Octenylsuccinate (E1450), esterified with octenyl succinic anhydride.
Stabilized and cross-linked starch are the two main types of chemical modification that are widely used in our food.

1. Stabilized starch
Hydroxypropyl distarch phosphate is usually produced by esterified or etherified treatment. 
Acetylation and hydroxypropyl etherification are two common methods which are used to: 
Improve the gel setting performance
Increase the stability during frozen storage
Stabilize freeze-thaw cycles
Reduce dehydration (retragraditon) and lower gelatinization temperature 

2. Cross-linked starch
Phosphoric acid, oxalic acid and their salts are mainly used to modify starch to make it resistant to shear, heat and acid. 
The following three are the common types:
Monostarch phosphate (E1410), esterified with ortho-phosphoric acid, or sodium or potassium ortho-phosphate or sodium tripolyphosphate.
Distarch phosphate (E1412), cross-linked with sodium trimetaphosphate or phosphorus oxychloride.
Phosphated distarch phosphate (E1413), having undergone a combination of treatments as described for monostarch phosphate and for distarch phosphate.

3. Stabilized & Cross-linked starch
Sometimes a starch may undergo both stabilization and cross-linking depending on the processing and storage, such as: 
Acetylated distarch adipate (E1422), cross-linked with adipic anhydride and esterified with acetic anhydride.
Acetylated distarch phosphate (E1414), cross-linked with sodium trimetaphosphate or phosphorus oxychloride and esterified by acetic anhydride or vinyl acetate.
Hydroxypropyl distarch phosphate (E1442), cross-linked with sodium trimetaphosphate or phosphorus oxychloride and etherified with propylene oxide.

4. Enzymatically modification 
Hydrolysis: enzyme treated starch INS 1405, maltodextrin, cyclodextrin

5. Other Methods
Dextrin

Most modified starches are white or off-white, odourless powders. 
According to the drying method, these powders can consist of whole granules having the appearance of the original native starch, or aggregates consisting of a number of granules (pearl starch, starch-grits) or, if pre-gelatinized, of flakes, amorphous powder or coarse particles. 

Form: Powder
Spot: ≤0.50
Color: White, White
Fineness: ≥99.5
Grade: Food Garde
Model Number: DM -series
Certification: ISO, QS
Starch Type: Corn Starch
Product Type: Starch
Product name: Hydroxypropyl distarch phosphate
raw material: corn starch
Packaging: Bag
pH: 5.0-7.5
Loss on weight: ≤14
Fineness (%): 99.5
Shelf Life: 24 Months
Application: food
Whiteness: 93.2

Starch, hydrogen phosphate, 2-hydroxypropyl ether
53124-00-8
Hydroxy propyl distarch phosphate
[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl] [5-[5-[3-[3-[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy-3-hydroxypropoxy]-4-hydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-4-hydroxy-6-(hydroxymethyl)-2-methyloxan-3-yl] hydrogen phosphate
distarch phosphate hydroxypropylated
hydroxypropyl distarch phosphate
2-hydroxypropyl starch hydrogen phosphate
hydroxypropyl starch phosphate
starch hydrogen phosphate 2-hydroxypropyl ether
Distarch phosphate hydroxypropylated
Hydroxypropyl distarch phosphate
2-hydroxypropyl starch hydrogen phosphate
Starch hydrogen phosphate 2-hydroxypropyl ether
2-Hydroxypropyl starch hydrogen phosphate
[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxy-oxan-3-yl][5-[5-[3-[3-[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxy-oxan-3-yl]oxy-3-hydroxy-propoxy]-4-hydroxy-6-(hydroxymethyl)-5-methoxy-oxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxy-oxan-2-yl]oxymethyl]-3,4-dihydroxy-oxan-2-yl]oxy-4-hydroxy-6-(hydroxymethyl)-2-methyl-oxan-3-yl] hydrogen phosphate
[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl][5-[5-[3-[3-[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxyoxan-3-yl]oxy-3-hydroxypropoxy]-4-hydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-4-hydroxy-6-(hydroxymethyl)-2-methyloxan-3-yl] hydrogen phosphate
[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxy-tetrahydropyran-3-yl] [5-[5-[3-[3-[4,5-dihydroxy-2-(hydroxymethyl)-6-methoxy-tetrahydropyran-3-yl]oxy-3-hydroxy-propoxy]-4-hydroxy-6-(hydroxymethyl)-5-methoxy-tetrahydropyran-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxy-tetrahydropyran-2-yl]oxymethyl]-3,4-dihydroxy-tetrahydropyran-2-yl]oxy-4-hydroxy-6-(hydroxymethyl)-2-methyl-tetrahydropyran-3-yl] hydrogen phosphate
(4,5-dihydroxy-6-methoxy-2-methylol-tetrahydropyran-3-yl) [5-[5-[3-[3-(4,5-dihydroxy-6-methoxy-2-methylol-tetrahydropyran-3-yl)oxy-3-hydroxy-propoxy]-4-hydroxy-5-methoxy-6-methylol-tetrahydropyran-2-yl]oxy-6-[(3,4-dihydroxy-5-methoxy-6-methylol-tetrahydropyran-2-yl)oxymethyl]-3,4-dihydroxy-tetrahydropyran-2-yl]oxy-4-hydroxy-2-methyl-6-methylol-tetrahydropyran-3-yl] hydrogen phosphate
53124-00-8
C44H79O35P
Distarch phosphate
hydroxypropylated
HYDROXYPROPYL DISTARCH PHOSPHATE
Hydroxypropyl starch phosphate
LS-179743
Starch
hydrogen phosphate
2-hydroxypropylether
Starch
hydrogen phosphate
2-hydroxypropyl ether
 

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