KMC ingredients

ColdSwell high-performance starches

KMC has specialised in a unique technology to manufacture a special kind of potato-based starches that swell up in water.

It’s a spray cooking process that’s very different from traditional methods used in producing pregelatinised starches, and has the big advantage of keeping the starch granules intact. This means they are able to swell and bind water with exceptional efficiency.

This turns these starches into high-performance ColdSwell ingredients that you can use in low dosages, and at virtually any temperature.

The KMC spray cooking process also makes it possible to ensure inline agglomeration of the starch granules, resulting in controlled adjustment of particle size. Agglomeration adds improved dispersability and solubility.

ColdSwell solutions for your food production needs

KMC provides ColdSwell solutions for virtually any industrial food production requirements your company may have.

ColdSwell 1000 range

The ColdSwell 1000 range is based on native potato starch, which means they can simply be declared as potato starch. They feature a medium/long transparent texture, with pleasant mouthfeel and excellent flavour release.

Because of their clean label status, ColdSwell 1000 solutions are popular in baby food and to control dough viscosity in snacks and bakery products (including gluten-free doughs).

Organic and agglomerated specialty versions are also available.

  • Clean label
  • Controlled viscosity in cold food systems
  • Excellent transparency

ColdSwell 2000 range

ColdSwell 2000 ingredients are more resistant than native starch when subject to high temperatures and relatively heavy processing impacts, such as low pH and mechanical treatment.

ColdSwell 2000 can provide textures that range from short (with a creamy mouthfeel) to long, depending on the level of crosslinking and dosage.

ColdSwell 2000 is widely used in food products such as snacks, fruit fillings, dry mixes and soups/sauces.

  • Cold soluble
  • Heat stable
  • Resistant in acid environments

ColdSwell 3000 range

ColdSwell 3000 ingredients are more resistant when subject to relatively heavy processing impacts, such as low pH, mechanical processing and heating.

They also form clear stable pastes with low retrogradation and syneresis tendencies.ColdSwell 3000 can provide textures that range from short and creamy to long and pulpy, depending on the level of crosslinking and esterification.

ColdSwell 3000 ingredients can be used effectively in dry mixes, soups/sauces, bakery products and fruit fillings.

Agglomerated versions are available if you have to add starch directly to water.

  • Freeze/thaw stable
  • Heat and shear stable
  • Resistant in acid environments

ColdSwell 5000 range

ColdSwell 5000 ingredients are specially modified to be resistant to heavy processing (such as low pH, mechanical processing and heating).

They form a clear stable gel/paste with low retrogradation and syneresis tendencies, and provide textures that range from short to medium short – depending on the level of modification.

ColdSwell 5000 ingredients can be used effectively in surimi-based products and marinades. And they are also widely used in dry mixes, soups/sauces, bakery products and fruit fillings.

Agglomerated versions are available if you have to add starch directly to water.

  • Excellent transparency
  • Resistant to mechanical stress
  • Freeze/thaw stable

More info

Click here if you’d like help with:

  • Working out how using a ColdSwell solution could benefit your company and its production set-up
  • Selecting an ingredient best suited to your specific food production requirements
  • Optimising and improving how you use a ColdSwell solution in your particular set-up

You can talk to a local KMC contact person (find them here).

Or arrange to consult a technical expert from the KMC Food Innovation Centre (arrange it here).

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