ColdSwell

Discover how you can use ColdSwell in your food production.

ColdSwell high-performance starches

KMC has specialised in a unique technology to manufacture highly functional pregelatinized starches that swell up in cold water. The spray-cooking process has the big advantage of keeping the starch granules intact. This means they are able to swell and bind water with exceptional efficiency.

KMC provides ColdSwell solutions for virtually any industrial food production requirements your company may have. ColdSwell comes as native as well as modified starch and is also available in agglomerated versions for easy dispersability..

The full list

ColdSwell solutions

1000 series

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

Because of their clean label status, ColdSwell 1000 solutions are popular in baby food and 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
2000 series

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.

3000 series

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
5000 series

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

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