Hydroxypropyl starch

Hydroxypropyl starch is a chemically modified starch obtained by reacting native starch (derived from cereals or tubers such as potato, corn, or wheat) with propylene oxide. This modification gives the starch improved thermal stability, increased resistance to freeze-thaw cycles, and enhanced water solubility. It is widely used in the food industry as a thickener, texturizing agent, and stabilizer, particularly in sauces, desserts, and frozen products. In the field of dietary supplements, hydroxypropyl starch is used primarily as an excipient — that is, as a bulking agent or binder in the manufacture of capsules and tablets. It contributes to the cohesion, structure, and proper dissolution of dry dosage forms. It is not considered an active ingredient and has no notable nutritional properties in itself. Its use in food supplements is governed by European regulations on food additives (E1440). It is generally recognized as safe at normal use levels and is well tolerated by most individuals, although people with gluten intolerance should check the botanical origin of the starch used.