E1412 Distarch phosphate

E1412Thickeners & gumsOrigin: Plant

Get a personal answer

Pick your family’s diets in the bar above.

Every diet

VeganYes

Gluten-freeDepends

Usually from corn, potato or tapioca. Wheat-based versions need a gluten-free check.

HalalYes

KosherYes

KetoNo

It is starch, a carbohydrate, so it adds carbs.

Low-FODMAPDepends

Corn, potato and tapioca versions are low-FODMAP. Wheat versions are not.

The short answer

Distarch phosphate (E1412) is a cross-linked starch that keeps sauces and pie fillings from thinning after freezing or reheating. It's vegan and safe, though it adds carbs.

86/100

Generally safe

Fine for most people at normal amounts.

E-numberE1412

Comes fromPlant

What it doesThickeners & gums

Glycemic index—

Daily limitNot set

Also calledPhosphated distarch, Cross-linked starch

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Cleared for use in the US, EU and Canada. It is the go-to thickener for frozen foods because it keeps its texture after freezing and reheating.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Cross-linking ties the starch chains together, so the thickener holds up under heat, stirring and freezing. Frozen pies and ready-meal sauces use it because they must taste the same after being reheated.

Where it comes from: Starch from corn, potato or tapioca, cross-linked with a phosphate salt. The links keep the starch from breaking down under heat, freezing or stirring.

Why it’s in food

Keeps sauces thick after freezing
Stops fruit fillings from going watery
Holds texture through reheating
Gives yogurts a stable body

Often found in

Frozen piesReady-meal saucesFruit fillingsYogurtsPudding mixes

Also listed as: Phosphated distarch, Cross-linked starch, E1412

Health & gut impact

PhosphateUnder study

It adds a small amount of phosphorus. People with kidney disease who limit phosphate should count the phosphorus added in processed foods.

EFSA Journal 2019 (phosphates)

What can I use instead?

Tapioca starch

Ratio: 1:1 by weight

Best for: Fruit fillings that need to stay thick after freezing

More thickeners & gums:

Agar-Agar E406Agar-agar (E406) is a seaweed gel that sets firmer than gelatin. It's safe, vegan, gluten-free, keto and kosher, and is the easiest plant swap for gelatin.Generally safe Calcium alginate (Seaweed salt) E404Calcium alginate (E404) is a seaweed-based gel that sets in cold liquid when it meets calcium. It's the basis of vegan spheres and cheese analogues. It's vegan, gluten-free and safe.Generally safe Carrageenan E407Carrageenan (E407) is a seaweed thickener in plant milks and deli meats. It's approved, but some studies link it to gut inflammation, so people with IBD often avoid it.Use in moderation Cassia gum E427Cassia gum (E427) is a seed thickener, not cinnamon. Europe allows it in limited foods. In the US it is mainly a pet-food ingredient. Specs are strict because early batches carried impurities.Use in moderation

Common questions

Why is distarch phosphate used in frozen food?

The cross-links keep the starch from breaking down when frozen and thawed, so the sauce keeps its texture.

Is E1412 vegan?

Yes. It is plant starch treated with a phosphate salt, with no animal ingredients.

Is Distarch phosphate safe?

Generally safe (86/100). Cleared for use in the US, EU and Canada. It is the go-to thickener for frozen foods because it keeps its texture after freezing and reheating.

Is Distarch phosphate gluten-free?

Depends. Usually from corn, potato or tapioca. Wheat-based versions need a gluten-free check.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E1412
EFSA Journal 2019 (phosphates)

INS 1412