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| Description | X-Amylacetate
is a group of chemically modified potato starches that are both cross-linked
and stabilized (esterified). X-Amylacetate is modified to be resistant against heavy processing (e.g. long heat-up time, low pH or mechanical processing) and at the same time forms a clear, stable gel/paste with reduced tendencies to retrogradation and syneresis (water separation). The texture of the gel ranges from short (creamy mouth feel) to long as with native potato starch depending on the level of cross-linking and esterification. Similarly the gel can be more or less transparent. |
| Application | The area of application
is broad with the main groups being soups, gravies, ketchup, and meat
products. X-Amylacetate 100 FG and X-Amylacetate 75 FG possess all of the above-mentioned qualities and in addition give a smoother and glossier appearance when used in e.g. Asian type sauces. X-Amylacetate 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 |  |
| X-Amylacetate 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 phosphate, E 1414 CN-code: 3505.10.50 |
| Modification | Acetylated di-starch phosphate, E 1414 |
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