Water binding and yield
Water binding · Thickening
Photo: meat industry
Meat industry
In meat products, starch binds water, improves yield and holds structure through cooking.
What you need to solve
Juiciness and sliceability
Water binding · Short texture · Storage stability
Stability during cooking
Heat stability · Shear stability
- Solvarin ACAD-BE 1422
- Solvarin ACAD-KE 1422
- Solvarin DBVE 1412
- Solvarin DOBVE 1414
Freeze and thaw stability
Freeze and thaw stability · Reduced syneresis
- Solvarin ACAD-BE 1422
- Solvarin ACAD-KE 1422
- Solvarin DOBVE 1414
Product comparison
| Product | Modification | Raw material | E number | Key functions | Applications | Inquiry |
|---|---|---|---|---|---|---|
| Potato starch Prima ANative potato starch | Native | Potato | · | Thickening, Water binding, Clear paste | Meat industry, Bakery industry, Dairy industry, Paper industry, Textile industry, Other industries | |
| Wheat starch A INative wheat starch | Native | · | · | Thickening, Short texture, Surface strength | Meat industry, Bakery industry, Dairy industry, Paper industry, Textile industry, Other industries | |
| Wheat starch, deproteinisedNative wheat starch, deproteinised | Native | · | · | Reduced gluten, Thickening, Short texture | Meat industry, Bakery industry, Dairy industry | |
| Wheat starch, gluten freeNative wheat starch, gluten free | Native | · | · | Reduced gluten, Thickening, Short texture | Meat industry, Bakery industry, Dairy industry | |
| Maize starchNative maize starch | Native | · | · | Thickening, Short texture, Surface strength | Meat industry, Bakery industry, Dairy industry, Paper industry, Textile industry, Other industries | |
| Tapioca starchNative tapioca starch | Native | · | · | Neutral taste, Clear paste, Elastic texture | Meat industry, Bakery industry, Dairy industry, Paper industry, Textile industry, Other industries | |
| 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 DOBVAcetylated distarch phosphate, cross-linked | Cross-linked and acetylated | · | E 1414 | Heat stability, Storage stability, Freeze and thaw stability | Meat industry, Ketchups, mayonnaises, dressings |
- Potato starch Prima ANative potato starch
- Type
- Native
- Base
- Potato
- Functions
- Thickening, Water binding, Clear paste
- Wheat starch A INative wheat starch
- Type
- Native
- Functions
- Thickening, Short texture, Surface strength
- Wheat starch, deproteinisedNative wheat starch, deproteinised
- Type
- Native
- Functions
- Reduced gluten, Thickening, Short texture
- Wheat starch, gluten freeNative wheat starch, gluten free
- Type
- Native
- Functions
- Reduced gluten, Thickening, Short texture
- Maize starchNative maize starch
- Type
- Native
- Functions
- Thickening, Short texture, Surface strength
- Tapioca starchNative tapioca starch
- Type
- Native
- Functions
- Neutral taste, Clear paste, Elastic texture
- 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
- Solvarin DOBVAcetylated distarch phosphate, cross-linkedE 1414
- Type
- Cross-linked and acetylated
- Functions
- Heat stability, Storage stability, Freeze and thaw stability
Find the right product
- 1Sector
- 2What you need
- 3Recommendation
Meat industry
What do you need to improve or solve?
Not sure which product to choose?
Tell us about your application. Our technical team will recommend a suitable starch and prepare a sample to trial.