Solvarin OBV
Acetylated starch
- Water binding
- Lower gelatinisation temperature
- Storage stability
Modified, food
Solvarin EK
Thermally modified (pregelatinised) monostarch phosphate, maize
E 1410
Raw material: Maize
Technical profile
Pregelatinised monostarch phosphate for cold thickening with higher viscosity and water binding.
Modified starches for food- Trade name
- Solvarin EK
- Chemical name
- Thermally modified (pregelatinised) monostarch phosphate, maize
- Category
- Modified starches for food
- Modification
- Thermally modified (pregelatinised)
- Raw material
- Maize
- E number
- E 1410
- Grade
- Food grade
What it does in your application
Cold thickening
Thickens without cooking.
For technologistsPregelatinised starch swells and thickens in cold water.
Thickening
Higher viscosity and clarity.
For technologistsMonostarch phosphate gives higher viscosity and clarity.
Water binding
Binds more water.
For technologistsHigher water binding and lower gelatinisation temperature.
Where it is used
Related products
E 1420
Solvarin AK
Thermally modified (pregelatinised) maize starch
- Cold thickening
Modified, food · base: maize
Solvarin AB
Thermally modified (pregelatinised) potato starch
- Cold thickening
Modified, food · base: potato
Solvarin ACAD-B
Acetylated distarch adipate, potato
- Heat stability
- Storage stability
- Freeze and thaw stability
- Reduced syneresis
Modified, food · base: potato
Try it in your application
Add Solvarin EK to your inquiry as a sample request. We will get back to you with advice on use.