Distarch Phosphate

Although native starch can form a thick paste upon heating, this paste is extremely unstable and easily altered by external forces, temperature, pH, and the addition of other materials.

Distarch phosphate combines with phosphates to create bridges between molecules, which increases the stability of the native starch and makes it less susceptible to environmental changes.

This creates a stable paste that meets the requirements of food processing, making it a good choice as a thickener.

When performance and reliability matter, Distarch Phosphate is the starch you can count on. Its resilience and stability make it ideal for a wide range of food products:

• Soups & Sauces: Maintains viscosity and smooth texture after reheating.

• Frozen Meals: Prevents separation and syneresis during storage.

• Acidic Foods: Performs consistently in tomato-based or fruit-flavored products.

• Dairy & Desserts: Keeps a uniform mouthfeel under varying temperatures.

That’s why food manufacturers around the world trust Zhimao’s Distarch Phosphate to keep their products looking, tasting, and performing perfectly—from production line to consumer table.