11 November 2004		ColdSwell in mayonnaise and dressing ColdSwell 3681 is used in cold produced mayonnaise and dressings for its high stability when subject to the mechanical treatment applied during the emulsification of these products. ColdSwell 3681 is a spray cooked potato starch that has intact starch granules whereas traditional drum dried pregelatinized starches have broken starch granules due to the high temperatures used during drying. ColdSwell 3681 has  - compared to traditional pregelatinized starches  - the following benefits in mayonnaise and dressings. Because of the intact starch granules it is able to bind more water, which means that the viscosity is increased or - if the viscosity should remain the same  - the dosage can be lowered. The intact granules also result in an increased stability. This is important when the finished dressing or mayonnaise has to be mixed with other ingredients as in a salad or when a bottle of dressing has to be shaken to get the dressing out. Below are 2 graphs showing the viscosity and shear resistance of ColdSwell 3681 in different dosages compared to a traditional drum dried pregelatinized starch.

ColdSwell 3681 gives a higher viscosity compared to a traditional pregelatinised starch when used in the same dosage. To give the same viscosity ColdSwell 3681 should be used in a 10% lower dosage.

Shear resistance is measured by how much viscosity is left after a controlled shear has been applied to the emulsion.

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