|15 February 2012||
ColdSwell starches provide a high level of viscosity in the cold stage and the heat stability of ColdSwell ensures the same texture and viscosity even after repeated heating.
The ColdSwell products are therefore ideally suited in productions that require a wide range of different temperatures such as for instance fruit fillings in pie, tarts and pastries. The fruit filling can be made cold, filled in the dough and baked. This way the fruit will retain a much more intense fruity flavor than when use of a standard cook up starch requires the fruit to be heated before filling and baking.
Commonly used pregelatinized starches have insufficient stability to heat applied during baking because of the fragmented starch granules. But ColdSwell's intact starch granules and heat stability prevent the filling from leaking out of the baked item during baking - even after having been frozen.
Besides being heat stable ColdSwell starches are also resistant to mechanical treatment such as mixing or pumping, which makes them outstanding in the food industry.
KMC's ColdSwell series of cold water swelling starches are potato based and therefore offers all the well known properties from potato starch such as neutral taste and high sheen
ColdSwell starches are as standard supplied as powder, but an agglomerated version is also available, which makes it possible to add ColdSwell directly to a liquid without any lumping.