Native potato starch Organic potato starch Sago pearls Amylacetate X-amylo X-amylacetate Adamyl Gelamyl ColdSwell 1111 ColdSwell 1112 ColdSwell 2000 ColdSwell 3000 ColdSwell 5000 CheeseMaker FreeFlow Native tapioca starch Potato flakes Potato granules Pharma Potato fibre Potato protein
The X-Amylo series
Description  

X-Amylo is a group of cross-linked potato starches.

X-Amylo is more resistant when subject to heavy processing such as low pH, mechanical treatment, long heating time, and high processing temperature.

The texture of the boiled gel/paste becomes shorter and creamier than with a native starch.

Application   The area of application for cross-linked starch is broad and includes sterilized meat products, homogenised gravies, and dressings.

X-Amylo 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-Amylo series  

Characteristics  
Appearance White powder
Smell and taste Neutral
Moisture max. 20%
pH (30% suspension) 6-8

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.

Di-starch phosphate, E 1412

CN-code: 3505.10.50

Modification   Di-starch phosphate, E 1412
 
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