What is E1413?

Complete guide to understanding E1413 (Phosphated Distarch Phosphate) – the dual-modified resistant starch with unique nutritional properties

The Quick Answer

E1413 is phosphated distarch phosphate—a modified starch produced by combination cross-linking (with sodium trimetaphosphate or phosphorus oxychloride) and phosphate esterification (with orthophosphoric acid or phosphate salts) to create a starch with exceptional freeze-thaw stability, processing resistance, and importantly—significantly elevated resistant starch content (70-85% RS4 resistant starch depending on modification degree). It is derived from natural starch sources (corn, potato, wheat, tapioca) but undergoes dual chemical modification, making it a semi-synthetic ingredient. E1413 functions as a thickener, stabilizer, emulsifier, and binder in food production, with the unique dual advantage of superior food functionality combined with prebiotic fiber properties and lower glycemic impact than regular starch.

E1413 is approved globally as a safe food additive by JECFA, EFSA, FDA, and other regulatory authorities. The EFSA’s comprehensive 2017 re-evaluation of 12 modified starches (including E1413) confirmed safety with no need for a numerical ADI. Uniquely, E1413 can contain 70-85% resistant starch (RS4), qualifying it as a dietary fiber source on nutritional labels, while still functioning as a food thickener. This makes E1413 fundamentally different from other modified starches—it combines food functionality with prebiotic dietary fiber properties, reduced caloric impact, and lower blood glucose impact. The 2011 EFSA health claim confirmed that E1413 with ≥14% resistant starch reduces post-prandial glucose response.

E1413 is part of the modified starch family (E1400-E1452), but stands apart due to its dual function as both a food additive and a dietary fiber ingredient.

What Exactly Is It?

E1413 is produced by treating native starch with both phosphate cross-linking agents (sodium trimetaphosphate or phosphorus oxychloride) AND phosphate esterifying agents (orthophosphoric acid or phosphate salts) under controlled conditions, creating a structure with both phosphate cross-links between chains AND phosphate ester substitution on individual glucose units. This dual modification creates a starch designed to resist small intestine digestion while maintaining superior food functionality as a thickener and stabilizer.

Think of phosphated distarch phosphate as “intentionally indigestible starch”—the chemical modifications create a structure that human digestive enzymes in the small intestine cannot break down efficiently. The starch passes to the colon intact where beneficial bacteria ferment it, producing prebiotic short-chain fatty acids. This makes E1413 simultaneously a food ingredient (thickener) and a dietary fiber (prebiotic), providing dual benefits.

Key characteristic: E1413’s most distinctive property is its dual nature—it functions as both a superior food thickener/stabilizer AND as a resistant starch dietary fiber with prebiotic properties. The 70-85% RS4 content means E1413 provides functional food benefits (thickening) while delivering dietary fiber nutrition (reduced calories, lower glucose impact, prebiotic effect). This is unique among modified starches—others are primarily functional food ingredients; E1413 combines food functionality with nutritional benefits.

Chemical identity:

• Primary component: Glucose polymers with both phosphate cross-links AND phosphate ester substitution
• Resistant starch type: RS4 (resistant starch type 4); chemically modified starch structure prevents small intestine digestion
• RS4 content: 70-85% depending on modification degree
• Cross-linking chemistry: Phosphate bridges connecting starch chains; plus individual phosphate ester groups
• Cross-linking + esterification agents: Sodium trimetaphosphate (Na₅P₃O₁₀) or phosphorus oxychloride (POCl₃) for cross-links; orthophosphoric acid (H₃PO₄), sodium/potassium phosphates, or sodium tripolyphosphate for esterification
• Bound phosphorus content: Regulated limits per Commission Regulation 231/2012
• Linkage pattern: Primarily α-(1→4) and α-(1→6) glycosidic bonds (same as native starch); structure modified to resist enzymatic hydrolysis
• Digestion resistance: Structure designed to resist α-amylase and other small intestine enzymes
• Colonic fermentation: Passes to colon where bacterial fermentation produces butyrate, propionate, acetate (prebiotic short-chain fatty acids)
• Solubility: Water-dispersible; forms stable gels
• Viscosity: Significantly higher than native starch
• Color: White to off-white

How it’s made:

E1413 is produced from native starch through dual modification:

• Raw materials: Native starch (corn ~80%, potato, wheat, tapioca) suspended in water
• Cross-linking agent: Sodium trimetaphosphate (Na₅P₃O₁₀) or phosphorus oxychloride (POCl₃)
• Esterifying agents: Orthophosphoric acid (H₃PO₄), sodium phosphate, potassium phosphate, or sodium tripolyphosphate
• Sequential or combined reactions: Cross-linking and/or phosphate esterification performed under controlled conditions (temperature, pH, duration, water content)
• Mechanism: Phosphate creates both covalent bridges between starch molecules AND individual phosphate ester groups on glucose units
• Controlled modification degree: Extent of modification carefully controlled to achieve 70-85% RS4 content; higher modification degree creates more RS4
• Enzyme resistance engineering: Structure specifically designed to resist α-amylase and other digestive enzymes
• Optional additional treatment: May undergo acid, alkali, enzyme, or bleaching treatment per GMP
• Verification of RS4 content: Resistant starch content tested and verified (typically 70-85%)
• Washing and drying: Product washed to remove excess chemicals, then dried
• Purity/fiber specification: Total dietary fiber content typically ≥70% per label; RS4 content 70-85%

Where You’ll Find It

E1413 appears in foods combining need for food functionality with nutritional fiber benefits:

Primary Food Applications:

• Functional noodles and pasta (PRIMARY USE) – instant noodles, dried pasta, fresh pasta; provides texture while adding dietary fiber; reduces glycemic impact
• Functional bread and bakery (PRIMARY USE) – bread, cinnamon rolls, muffins, cakes; replaces flour to increase fiber and reduce calories; improves texture
• Cookies and baked goods – texture control with fiber benefit; can replace up to 30% of flour
• Functional cereals – breakfast cereals; provides thickening, texture, and fiber simultaneously
• Dairy products (COMMON USE) – yogurt, puddings, custards, ice cream; stabilizer and thickener with prebiotic fiber
• Sauces and soups (COMMON USE) – thickener with fiber benefit; reduces glycemic response
• Frozen foods and desserts – stabilizer with fiber; freeze-thaw stable
• Meat products – binder and water-holding with fiber benefit
• Complementary foods for infants and young children – approved for baby foods; provides easy-to-digest fiber
• Dietary/functional foods – foods targeting blood glucose management, digestive health, weight management

Regulatory scope (widely approved): JECFA—Approved as INS 1413; listed in Codex GSFA Table 3; permitted per GMP across numerous food categories. EU—E1413 approved under Commission Regulation 231/2012; EFSA confirmed safe (2017). FDA—Approved as dietary fiber (2019); recognized as “cross-linked phosphorylated RS4” on nutrition labels. Approved globally in virtually all countries.

Market prevalence: E1413 is widely used in functional foods, particularly in Asia and Europe, where functional foods combining food functionality with dietary fiber are popular. Market growing as health-conscious consumers seek high-fiber, low-glycemic-impact alternatives to regular flour and starch in bread, noodles, and baked goods.

Why Do Food Companies Use It?

E1413’s unique advantage is providing both superior food thickening functionality AND substantial dietary fiber benefits with lower glycemic impact—impossible with native starch or non-functional fibers alone.

Food manufacturers use phosphated distarch phosphate for:

• Dual functionality: Single ingredient provides thickening + fiber + lower glycemic impact
• Formulation simplification: Replaces need for separate thickener + fiber ingredients; reduces ingredient count
• Nutritional enhancement: Increases dietary fiber content of products; supports “high fiber” label claims
• Lower caloric impact: RS4 provides ~2-3 kcal/gram vs. ~4 kcal/gram for regular starch; supports reduced-calorie formulations
• Glycemic control: 70-85% RS4 content provides low glycemic index (~25-40); supports diabetic/prediabetic-friendly products
• Health claims eligibility: EFSA 2011 approved health claim when ≥14% RS4 reduces post-prandial glucose response
• Prebiotic benefits: RS4 fermented by beneficial colonic bacteria; produces butyrate and other short-chain fatty acids
• Flour replacement: Can replace up to 30% of flour in bread and baked goods; provides fiber while maintaining texture
• Freeze-thaw stability: Exceptional resistance to texture degradation during repeated freeze-thaw cycles
• Processing tolerance: Superior resistance to mechanical shear, high temperature, low pH, acid
• Texture quality: Creates smooth, creamy textures with excellent gel properties
• Water-binding: Superior moisture retention; extends shelf life; prevents weeping and separation
• Emulsion stabilization: Prevents oil separation in emulsions
• Regulatory approval: Approved as both food additive and dietary fiber
• Consumer appeal: Supports “high fiber,” “low glycemic,” “reduced calorie” marketing claims; appeals to health-conscious consumers

Key advantage: E1413 enables development of functional foods that are simultaneously delicious (excellent texture/thickening), healthy (high fiber, low glycemic impact), and lower calorie—addressing major consumer health trends in single ingredient.

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1413; ADI “not specified” (highest confidence)
• EFSA: Approved as E1413; comprehensively re-evaluated 2017 with 11 other modified starches; all concluded safe with no ADI needed
• FDA (USA): Approved as food additive; cross-linked phosphorylated RS4 recognized as dietary fiber (2019)
• Codex Alimentarius: Listed as INS 1413 in GSFA Table 3; permitted per GMP
• Global approval: Approved in virtually all countries

Safety profile (EFSA 2017 assessment):

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Extensive studies show no adverse effects
• No carcinogenicity: No cancer-causing potential
• No genotoxicity: No evidence of genetic damage
• No reproductive/developmental effects: Safe for pregnant women, children, all populations
• Metabolic fate: Not absorbed in small intestine (RS4 resistant starch structure); passes intact to colon where fermented by beneficial bacteria
• Colonic fermentation: Produces butyrate and other short-chain fatty acids; beneficial prebiotic effects
• No bioaccumulation: Metabolized to short-chain fatty acids and completely eliminated
• ADI status: “Not specified” (EFSA 2017)—highest regulatory confidence
• Tolerance studies: Well-tolerated in human studies; excellent safety margin
• No allergen potential: Not an allergen; suitable for all populations (though may contain trace gluten if wheat-derived)
• Long safety history: Used for decades without documented safety issues
• EFSA conclusion: “There is no need for a numerical ADI”
• Prebiotic safety: The resistant starch’s fermentation by colonic bacteria produces beneficial short-chain fatty acids; no safety concern

Important nutritional note:

• Resistant starch type RS4: 70-85% of E1413 is RS4; cannot be digested in small intestine
• Low glycemic index: GI of ~25-40 (significantly lower than native starch GI ~70-85)
• Reduced caloric impact: ~2-3 kcal/gram (vs. 4 kcal/gram for regular starch); ~30-40% reduction due to RS4
• Dietary fiber: FDA recognized cross-linked phosphorylated RS4 as dietary fiber in 2019
• Prebiotic properties: Fermented by beneficial colonic bacteria; promotes Bifidobacteria and Faecalibacterium
• Short-chain fatty acid production: Bacterial fermentation produces butyrate (primary energy source for colonocytes), propionate, and acetate
• Blood glucose benefits: 2011 EFSA approved health claim: resistant starch ≥14% reduces post-prandial glucose response
• Not prebiotic alone: Requires digestive resistance + bacterial fermentation; native starch lacks both

Comparison: E1413 vs Regular Starch vs Soluble Fiber

The Bottom Line

E1413 (phosphated distarch phosphate) is a safe, widely-approved modified starch with unique dual functionality—providing superior thickening/stabilizing properties while containing 70-85% resistant starch (RS4) with dietary fiber, prebiotic, low-glycemic, and reduced-calorie benefits. The EFSA’s 2017 comprehensive re-evaluation confirmed safety with no need for a numerical ADI limit. E1413 uniquely bridges food functionality and nutritional benefit—impossible with other starches or conventional fibers.

Key facts: E1413 is safe at all practical food use levels. ADI “not specified” (EFSA 2017) indicating highest regulatory confidence. Approved globally in all major jurisdictions. 70-85% RS4 resistant starch content provides dietary fiber and prebiotic benefits. Glycemic index ~25-40 (vs. ~70-85 for native starch). ~2-3 kcal/gram (vs. 4 for native starch). Prebiotic fermentation produces beneficial short-chain fatty acids. FDA 2019 recognized as dietary fiber.

Unique advantage: E1413 uniquely combines two benefits—superior food functionality (thickening/stabilizing like E1410, E1412) AND dietary fiber/prebiotic properties (like soluble fibers). It’s the only modified starch recognized as dietary fiber on nutrition labels, enabling functional food formulations impossible with other ingredients.

For consumers: E1413 is safe to consume. Products containing phosphated distarch phosphate are not health risks. Nutritionally, E1413 behaves like resistant starch—not absorbed in small intestine, fermented by beneficial colonic bacteria, lower glycemic impact, lower calorie content. This is actually nutritionally advantageous for consumers seeking to reduce blood glucose impact, increase fiber intake, and manage calorie content while enjoying properly-textured foods.

Health claims eligibility: Products containing ≥14% resistant starch (E1413 at 70-85% RS4 easily qualifies) are eligible for EFSA approved health claim: “resistant starch reduces post-prandial glucose response” (as of 2011).

Bottom recommendation: E1413 is one of the safest and most thoroughly evaluated food additives. The 2017 EFSA re-evaluation of 12 modified starches is among the most rigorous food additive evaluations. E1413 is unique in being recognized as both a food additive and dietary fiber. Particularly valuable for: (1) Consumers seeking high-fiber, low-glycemic foods, (2) Persons with diabetes or prediabetes, (3) Weight management, (4) Digestive health. No precautions necessary. Consume freely. Particularly beneficial for those seeking to reduce blood glucose impact, increase fiber intake, and manage weight while enjoying properly-textured foods.