Increase in Distarch Phosphate Market Growth Rate projects 5.2% by 2034

In the world of food manufacturing, a significant development has been taking place – the increased use of Distarch Phosphate (DSP). This modified food starch, derived from food-grade starches such as potato, corn, tapioca, and wheat, has been making waves in the industry due to its versatile applications.

Tate & Lyle, a leading name in the field, has recently launched a new range of clean-label, functional, native, and modified starches, including Distarch Phosphate. This product has found its way into everyday food applications, such as bread, ready-to-eat cereals, cereal bars, various processed products, and even soups and sauces.

Cargill, another industry giant, is also innovating with Distarch Phosphate offerings, emphasizing sustainability and non-GMO verified options. The food and beverage sector, unsurprisingly, holds a dominant 58.9% share in the global Distarch Phosphate market, which was valued at approximately USD 0.8 billion in North America alone in 2024.

The market for Distarch Phosphate is projected to reach an impressive USD 3.3 billion by 2034. Companies like Ingredion and Cargill have been actively involved in its development, introducing innovative, biobased, and modified starch products for food and industrial applications. These advancements have enabled new application fields and better selection of modified starches tailored for specific uses.

Henan Haishengyuan Food Ingredients Co., Ltd. is another player in the market, actively expanding its export market for Distarch Phosphate. They promote its cost-effectiveness for canned foods, meat products, and pudding. Biochem Technology Group Company Limited is also expanding its modified starch portfolio, with a focus on Distarch Phosphate for the Asian market.

Beyond food applications, Distarch Phosphate finds use in other industries. It is used as a binder in pharmaceuticals, helping hold ingredients together in tablets, and as an absorbent in cosmetics, particularly in face powders and lotions.

Recent proposals suggest the production of Distarch Phosphate at higher POCh levels (up to 4.5%), with evaluations confirming that residual phosphorus remains low in food-grade applications. The safety of DSP has been reviewed by qualified scientific experts and made available for FDA evaluation.

In addition to its role as a thickener, stabilizer, and texturizer, Distarch Phosphate also plays a crucial role in enhancing the chew and softness of bakery goods. Its low substitution (DS 1-3) form held a 45.6% market share in 2024, with thickeners capturing a 29.7% market share.

The manufacturing process of Distarch Phosphate, as defined in the Food Chemicals Codex (FCC) monograph, involves esterification of starch with POCh at levels up to 0.1%. This ensures the safety and quality of the product, making it a reliable choice for numerous industries.

In conclusion, Distarch Phosphate is a versatile and valuable product in the food industry and beyond. Its continued development and innovation promise to expand its applications and cement its place as a crucial ingredient in various sectors.