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White starch in a bowl on a wooden table

Solvarin ACAD-B

Acetylated distarch adipate, potato

E 1422

Raw material: Potato

Technical profile

Cross-linked and acetylated potato starch for products that go through heating, storage and freezing.

Modified starches for food
Trade name
Solvarin ACAD-B
Chemical name
Acetylated distarch adipate, potato
Category
Modified starches for food
Modification
Cross-linked and acetylated
Raw material
Potato
E number
E 1422
Grade
Food grade

What it does in your application

Heat stability

Withstands thermal processing.

For technologistsCross-linking provides process tolerance to heat and shear.

Storage stability

Texture holds during storage.

For technologistsAcetylation limits retrogradation.

Freeze and thaw stability

Tolerates freezing and thawing.

For technologistsCombined cross-linking and acetylation stabilise texture through freeze and thaw cycles.

Reduced syneresis

Prevents water separation.

For technologistsLimits syneresis.

Acid stability

Performs well in acidic products.

For technologistsE 1422 tolerates acidic conditions well.

Salt tolerance

Tolerates salt.

For technologistsE 1422 tolerates the presence of salt.

Where it is used

Meat industry

  • Heat stability
  • Storage stability
  • Freeze and thaw stability

Canning

  • Heat stability
  • Storage stability
  • Freeze and thaw stability

Ketchups, mayonnaises, dressings

  • Heat stability
  • Storage stability
  • Freeze and thaw stability

Related products

Try it in your application

Add Solvarin ACAD-B to your inquiry as a sample request. We will get back to you with advice on use.

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