Solvarin ACAD-B
Acetylated distarch adipate, potato
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Modified, food · base: potato
Solvarin DOBV
Acetylated distarch phosphate, cross-linked
E 1414
Technical profile
Cross-linked and acetylated starch with process tolerance and stable texture in storage and freezing.
Modified starches for food- Trade name
- Solvarin DOBV
- Chemical name
- Acetylated distarch phosphate, cross-linked
- Category
- Modified starches for food
- Modification
- Cross-linked and acetylated
- E number
- E 1414
- 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.
Where it is used
Related products
E 1422
Solvarin ACAD-K
Acetylated distarch adipate, maize
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Modified, food · base: maize
Solvarin DBV
Distarch phosphate, cross-linked potato starch
- Heat stability
- Acid stability
- Shear stability
Modified, food · base: potato
Try it in your application
Add Solvarin DOBV to your inquiry as a sample request. We will get back to you with advice on use.