is a series of chemically modified cold water swelling potato starches
that are both cross-linked and stabilized (esterified).
ColdSwell 3000 is made cold water swelling by using a special technique that ensures intact starch granules in the end product, thus providing a superior water binding capacity that does not require heating.
ColdSwell 3000 is modified to be resistant against heavy processing (e.g. low pH, mechanical processing, or heating) and at the same time forms a clear stable gel/paste with reduced tendencies to retrogradation and syneresis (water separation).
ColdSwell 3000 has a gel texture that ranges from short (creamy mouth feel) to long as with native potato starch depending on the level of crosslinking and esterification.
is used in a broad range of applications, primarily mayonnaise and dressings.
ColdSwell 3000 is, however, also very suitable for dry mixes, soups, gravies,
and fruit preparations.
ColdSwell 3000 will form lumps if added directly to water. If starch has to be added directly to water agglomerated versions are available. Agglomerated ColdSwell names end with an A, e.g. ColdSwell 3681A
Fine powder 20 kg in multi-layer paper sacks, palletized and shrink wrapped.
Agglomerated 10 kg in multi-layer paper sacks, palletized and shrink wrapped.
|Storage||Dry and cool. Separated from strong-smelling goods.|
potato starch, approved for food.
Acetylated di-starch phosphate, E 1414
|Modification||Acetylated di-starch phosphate, E 1414|