Solvarin ACAD-B
Acetylated distarch adipate, potato
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Modified, food · base: potato
Modified starches
Modified starches based on potato starch are our speciality. The Solvarin range for food, the Kationamyl, Acetamyl and Oxamyl ranges for technical applications.
Modified starches for food
The Solvarin range. Modification adjusts how the starch behaves under heat, in acidic conditions, in storage or in cold processing.
E 1422
Solvarin ACAD-K
Acetylated distarch adipate, maize
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Modified, food · base: maize
Solvarin 1211
Oxidised potato starch for food
- Clear solutions
- Binding and film forming
Modified, food · base: potato
Solvarin 3009
Oxidised potato starch
- Clear solutions
- Binding and film forming
Ask our technical team about applications.
Modified, food · base: potato
Solvarin DBV
Distarch phosphate, cross-linked potato starch
- Heat stability
- Acid stability
- Shear stability
Modified, food · base: potato
Solvarin DOBV
Acetylated distarch phosphate, cross-linked
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Modified, food
Solvarin OBV
Acetylated starch
- Water binding
- Lower gelatinisation temperature
- Storage stability
Modified, food
Solvarin DOB
Acetylated distarch phosphate
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Ask our technical team about applications.
Modified, food
Solvarin AK
Thermally modified (pregelatinised) maize starch
- Cold thickening
Modified, food · base: maize
Solvarin EK
Thermally modified (pregelatinised) monostarch phosphate, maize
- Cold thickening
- Thickening
- Water binding
Modified, food · base: maize
Solvarin AB
Thermally modified (pregelatinised) potato starch
- Cold thickening
Modified, food · base: potato
Technical comparison table
| 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 1211Oxidised potato starch for food | Oxidised | Potato | E 1404 | Clear solutions, Binding and film forming | Confectionery | |
| Solvarin 3009Oxidised potato starch | Oxidised | Potato | E 1404 | Clear solutions, Binding and film forming | on request | |
| 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 DOBAcetylated distarch phosphate | Cross-linked and acetylated | · | E 1414 | Heat stability, Storage stability, Freeze and thaw stability | on request | |
| 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 1211Oxidised potato starch for foodE 1404
- Type
- Oxidised
- Base
- Potato
- Functions
- Clear solutions, Binding and film forming
- Solvarin 3009Oxidised potato starchE 1404
- Type
- Oxidised
- Base
- Potato
- Functions
- Clear solutions, Binding and film forming
- 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 DOBAcetylated distarch phosphateE 1414
- Type
- Cross-linked and acetylated
- Functions
- Heat stability, Storage stability, Freeze and thaw 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
Modified starches for technical applications
The Kationamyl, Acetamyl and Oxamyl ranges for the paper, textile, construction and other industries.
Kationamyl NB 3580
Cationic potato starch ether
- Fibre bonding
- Fines retention
- Cleaner white water
- Adhesives
Modified, technical · base: potato
Kationamyl NB 5080
Cationic potato starch ether
- Fibre bonding
- Fines retention
- Cleaner white water
- Adhesives
Modified, technical · base: potato
Kationamyl NB 6080
Cationic potato starch ether
- Fibre bonding
- Fines retention
- Cleaner white water
- Adhesives
Modified, technical · base: potato
Acetamyl
Potato starch ester oxidised in alkaline conditions with sodium hypochlorite
- Paper coating
- Adhesives
Modified, technical · base: potato
Acetamyl VV
Potato starch ester oxidised in aqueous suspension in alkaline conditions with sodium hypochlorite
- Surface strength
- Printability
- Control of mechanical properties
Modified, technical · base: potato
Technical comparison table
| Product | Modification | Raw material | E number | Key functions | Applications | Inquiry |
|---|---|---|---|---|---|---|
| Kationamyl NB 3580Cationic potato starch ether | Cationic (ether) | Potato | · | Fibre bonding, Fines retention, Cleaner white water | Paper industry | |
| Kationamyl NB 5080Cationic potato starch ether | Cationic (ether) | Potato | · | Fibre bonding, Fines retention, Cleaner white water | Paper industry | |
| Kationamyl NB 6080Cationic potato starch ether | Cationic (ether) | Potato | · | Fibre bonding, Fines retention, Cleaner white water | Paper industry | |
| AcetamylPotato starch ester oxidised in alkaline conditions with sodium hypochlorite | Esterified and oxidised | Potato | · | Paper coating, Adhesives | Paper industry, Other industries | |
| Acetamyl VVPotato starch ester oxidised in aqueous suspension in alkaline conditions with sodium hypochlorite | Esterified and oxidised | Potato | · | Surface strength, Printability, Control of mechanical properties | Paper industry, Other industries | |
| Acetamyl BOAOxidised and esterified potato starch | Esterified and oxidised | Potato | · | Textile sizing | Paper industry, Textile industry, Other industries | |
| Oxamyl 1211Oxidised potato starch | Oxidised | Potato | · | Surface strength, Printability | Paper industry, Other industries | |
| Oxamyl 3009Oxidised potato starch | Oxidised | Potato | · | Textile sizing | Paper industry, Textile industry, Other industries | |
| Oxamyl 4509Oxidised potato starch | Oxidised | Potato | · | Surface strength, Printability | Paper industry, Construction industry, Other industries |
- Kationamyl NB 3580Cationic potato starch ether
- Type
- Cationic (ether)
- Base
- Potato
- Functions
- Fibre bonding, Fines retention, Cleaner white water
- Kationamyl NB 5080Cationic potato starch ether
- Type
- Cationic (ether)
- Base
- Potato
- Functions
- Fibre bonding, Fines retention, Cleaner white water
- Kationamyl NB 6080Cationic potato starch ether
- Type
- Cationic (ether)
- Base
- Potato
- Functions
- Fibre bonding, Fines retention, Cleaner white water
- AcetamylPotato starch ester oxidised in alkaline conditions with sodium hypochlorite
- Type
- Esterified and oxidised
- Base
- Potato
- Functions
- Paper coating, Adhesives
- Acetamyl VVPotato starch ester oxidised in aqueous suspension in alkaline conditions with sodium hypochlorite
- Type
- Esterified and oxidised
- Base
- Potato
- Functions
- Surface strength, Printability, Control of mechanical properties
- Acetamyl BOAOxidised and esterified potato starch
- Type
- Esterified and oxidised
- Base
- Potato
- Functions
- Textile sizing
- Oxamyl 1211Oxidised potato starch
- Type
- Oxidised
- Base
- Potato
- Functions
- Surface strength, Printability
- Oxamyl 3009Oxidised potato starch
- Type
- Oxidised
- Base
- Potato
- Functions
- Textile sizing
- Oxamyl 4509Oxidised potato starch
- Type
- Oxidised
- Base
- Potato
- Functions
- Surface strength, Printability
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.