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| Description | Gelamyl is a
group of potato starches with reduced viscosity that are characterized
as thin-boiling potato starch. The reduction in viscosity, which is the result of an oxidation or an acid hydrolysis of the starch, is caused by the starch chains being broken down, e.g. made shorter. Gelamyl can be used in high concentrations and has an increased ability to bind water and form a gel. |
| Application | Gelamyl has primarily
been developed for the confectionery industry, especially for jelly, wine/
fruit gums, and liquorices pastilles where it can replace gelatin or gum
Arabic completely or partially. Gelamyl is also used in instant soups and sauces as a filler giving very little viscosity. |
| Viscosity profile |  |
| Gelamyl 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
starch approved for food according to current EU legislation. Gelamyl 120, Gelamyl 200, and Gelamyl 308 are oxidized starch, E1404. CN-code 3505.10.90. Gelamyl 3501, Gelamyl 3503, and Gelamyl 4503 are oxidized and acetylated, E1451. CN-code 3505.10.50. Gelamyl 140SH is acid hydrolyzed and declared as starch. CN-code 1108.13.00. |
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