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| Description | ColdSwell 5000
is a group of chemically modified cold water swelling potato starches
that are both cross-linked and stabilized. ColdSwell 5000 is made cold water swelling by using a special technique that ensures intact starch granules in the end product, thus providing a superior water binding capacity that does not require heating. ColdSwell 5000 is modified to be resistant against heavy processing (e.g. low pH, mechanical processing or heating) and forms a clear stable gel/paste with reduced tendencies to retrogradation and syneresis. ColdSwell 5000 provides a texture that ranges from short and creamy to medium short and pulpy – depending on the level of modification. |
| Application | ColdSwell 5000
is used in a broad range of applications, primarily mayonnaise and dressings.
ColdSwell 5000 is however also very suitable for dry mixes, soups, gravies,
and fruit preparations. ColdSwell 5000 will form lumps if added directly to water. If starch has to be added directly to water agglomerated versions are available. Agglomerated ColdSwell names end with an A, e.g. ColdSwell 5571A |
| Viscosity profile |  |
| ColdSwell 5000 series |  |
| Characteristics |
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| Packaging | Standard: Fine powder 20 kg in multi-layer paper sacks, palletized and shrink wrapped. Agglomerated 10 kg in multi-layer paper sacks palletized 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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