Thickening without cooking
Cold thickening
Photo: instant mixes
Instant mixes
In instant mixes, starch has to thicken without cooking, simply when mixed with water.
What you need to solve
Stable texture
Storage stability · Water binding
- Solvarin OBVE 1420
- Solvarin EKE 1410
Product comparison
| Product | Modification | Raw material | E number | Key functions | Applications | Inquiry |
|---|---|---|---|---|---|---|
| Solvarin OBVAcetylated starch | Acetylated | · | E 1420 | Water binding, Lower gelatinisation temperature, Storage stability | Ketchups, mayonnaises, dressings, Instant mixes, Pasta industry | |
| Solvarin AKThermally modified (pregelatinised) maize starch | Thermally modified (pregelatinised) | Maize | · | Cold thickening | Ketchups, mayonnaises, dressings, Instant mixes | |
| Solvarin EKThermally modified (pregelatinised) monostarch phosphate, maize | Thermally modified (pregelatinised) | Maize | E 1410 | Cold thickening, Thickening, Water binding | Ketchups, mayonnaises, dressings, Instant mixes | |
| Solvarin ABThermally modified (pregelatinised) potato starch | Thermally modified (pregelatinised) | Potato | · | Cold thickening | Ketchups, mayonnaises, dressings, Instant mixes |
- Solvarin OBVAcetylated starchE 1420
- Type
- Acetylated
- Functions
- Water binding, Lower gelatinisation temperature, Storage stability
- Solvarin AKThermally modified (pregelatinised) maize starch
- Type
- Thermally modified (pregelatinised)
- Base
- Maize
- Functions
- Cold thickening
- Solvarin EKThermally modified (pregelatinised) monostarch phosphate, maizeE 1410
- Type
- Thermally modified (pregelatinised)
- Base
- Maize
- Functions
- Cold thickening, Thickening, Water binding
- Solvarin ABThermally modified (pregelatinised) potato starch
- Type
- Thermally modified (pregelatinised)
- Base
- Potato
- Functions
- Cold thickening
Find the right product
- 1Sector
- 2What you need
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Instant mixes
What do you need to improve or solve?
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