Firmness and elasticity
Dough strength and elasticity · Heat stability
- Solvarin DBVE 1412
- Wheat gluten
Photo: pasta industry
Pasta industry
In pasta production, firmness, elasticity and cooking resistance are decisive.
What you need to solve
Cooking resistance
Cooking resistance · Heat stability · Storage stability
- Solvarin DBVE 1412
- Solvarin OBVE 1420
- Wheat gluten
Product comparison
| Product | Modification | Raw material | E number | Key functions | Applications | Inquiry |
|---|---|---|---|---|---|---|
| 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 OBVAcetylated starch | Acetylated | · | E 1420 | Water binding, Lower gelatinisation temperature, Storage stability | Ketchups, mayonnaises, dressings, Instant mixes, Pasta industry | |
| Wheat glutenWheat gluten | Mechanical separation | · | · | Dough strength and elasticity, Cooking resistance | Bakery industry, Pasta industry |
- Solvarin DBVDistarch phosphate, cross-linked potato starchE 1412
- Type
- Cross-linked
- Base
- Potato
- Functions
- Heat stability, Acid stability, Shear stability
- Solvarin OBVAcetylated starchE 1420
- Type
- Acetylated
- Functions
- Water binding, Lower gelatinisation temperature, Storage stability
- Wheat glutenWheat gluten
- Type
- Mechanical separation
- Functions
- Dough strength and elasticity, Cooking resistance
Find the right product
- 1Sector
- 2What you need
- 3Recommendation
Pasta industry
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