Stable viscosity during retorting
Heat stability
- Solvarin ACAD-BE 1422
- Solvarin ACAD-KE 1422
- Solvarin DBVE 1412
Photo: canning
Canning
During retorting, starch has to hold viscosity even in acidic conditions and under pumping.
What you need to solve
Acid tolerance
Acid stability
- Solvarin ACAD-BE 1422
- Solvarin ACAD-KE 1422
- Solvarin DBVE 1412
Shear tolerance
Shear stability
- Solvarin DBVE 1412
Product comparison
| Product | Modification | Raw material | E number | Key functions | Applications | Inquiry |
|---|---|---|---|---|---|---|
| Solvarin ACAD-BAcetylated distarch adipate, potato | Cross-linked and acetylated | Potato | E 1422 | Heat stability, Storage stability, Freeze and thaw stability | Meat industry, Canning, Ketchups, mayonnaises, dressings | |
| Solvarin ACAD-KAcetylated distarch adipate, maize | Cross-linked and acetylated | Maize | E 1422 | Heat stability, Storage stability, Freeze and thaw stability | Meat industry, Canning, Ketchups, mayonnaises, dressings | |
| Solvarin DBVDistarch phosphate, cross-linked potato starch | Cross-linked | Potato | E 1412 | Heat stability, Acid stability, Shear stability | Meat industry, Canning, Ketchups, mayonnaises, dressings, Pasta industry |
- Solvarin ACAD-BAcetylated distarch adipate, potatoE 1422
- Type
- Cross-linked and acetylated
- Base
- Potato
- Functions
- Heat stability, Storage stability, Freeze and thaw stability
- Solvarin ACAD-KAcetylated distarch adipate, maizeE 1422
- Type
- Cross-linked and acetylated
- Base
- Maize
- Functions
- Heat stability, Storage stability, Freeze and thaw stability
- Solvarin DBVDistarch phosphate, cross-linked potato starchE 1412
- Type
- Cross-linked
- Base
- Potato
- Functions
- Heat stability, Acid stability, Shear stability
Find the right product
- 1Sector
- 2What you need
- 3Recommendation
Canning
What do you need to improve or solve?
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