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| Description | Adamyl is a
group of chemically modified potato starches that are both cross-linked
and
stabilized. Adamyl is modified to be resistant against heavy processing (e.g. long heating time, low pH or mechanical processing) and forms a clear stable gel/paste with reduced tendencies to retrogradation and syneresis. Adamyl provides a texture that ranges from short and creamy to medium short and pulpy - depending on the level of modification. Adamyl is also available in a FG version, which means that the average starch granule size is smaller resulting in a smoother and glossier appearance when used in e.g. Asian sauces. |
| Application | Adamyl is used
in a broad range of applications with the main groups being soups, gravies,
ketchup, meat, and dairy products. Adamyl must be heated to be utilized as a thickening agent. The starch is mixed with cold water (less than 45°C) after which heating can be started. |
| Viscosity profile |  |
| Adamyl Series |  |
| Characteristics |
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| Packaging | Standard: 25 kg multi-layer paper sacks, palletised and shrink wrapped. |
| Storage | Dry and cool. Separated from strong-smelling goods. |
| Identity | Chemically modified
potato starch, approved for food. Acetylated di-starch adipate, E 1422 CN-code: 3505.10.50 |
| Modification | Acetylated di-starch adipate, E 1422 |
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