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.
This is the result of the production method we use for ColdSwell. Traditional pregelatinized starches are made on a drum drier, which pregelatinizes the starch, but also results in fragments of starch particles. ColdSwell is made using our unique spray cooking technique that allows us to control the precise cooking of the different types of modification so each ColdSwell starch is cooked optimally resulting in intact starch granules that are able to bind as much water as a cook up version. And because the starch granules are intact ColdSwell is heat stable - and that's why we call it The all temperature starch.

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.