Stable viscosity at low pH
Acid stability · Heat stability
- Solvarin ACAD-BE 1422
- Solvarin ACAD-KE 1422
- Solvarin DBVE 1412
- Solvarin DOBVE 1414
Photo: ketchups, mayonnaises, dressings
Ketchups, mayonnaises, dressings
Sauces and dressings need stable viscosity at low pH, a stable emulsion and often cold preparation.
What you need to solve
Homogenisation tolerance
Shear stability
- Solvarin DBVE 1412
Emulsion stability
Emulsion stability
- Solvarin SBE 1450
Reduced syneresis
Reduced syneresis · Storage stability
- Solvarin ACAD-BE 1422
- Solvarin ACAD-KE 1422
- Solvarin DOBVE 1414
- Solvarin OBVE 1420
Cold preparation
Cold thickening
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 SBStarch sodium octenyl succinate | Esterified (OSA) | · | E 1450 | Emulsion stability | 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 DOBVAcetylated distarch phosphate, cross-linked | Cross-linked and acetylated | · | E 1414 | Heat stability, Storage stability, Freeze and thaw stability | Meat industry, Ketchups, mayonnaises, dressings | |
| 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 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 SBStarch sodium octenyl succinateE 1450
- Type
- Esterified (OSA)
- Functions
- Emulsion stability
- Solvarin DBVDistarch phosphate, cross-linked potato starchE 1412
- Type
- Cross-linked
- Base
- Potato
- Functions
- Heat stability, Acid stability, Shear stability
- Solvarin DOBVAcetylated distarch phosphate, cross-linkedE 1414
- Type
- Cross-linked and acetylated
- Functions
- Heat stability, Storage stability, Freeze and thaw stability
- 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
- 3Recommendation
Ketchups, mayonnaises, dressings
What do you need to improve or solve?
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Tell us about your application. Our technical team will recommend a suitable starch and prepare a sample to trial.