Solvarin DBV
Distarch phosphate, cross-linked potato starch
- Heat stability
- Acid stability
- Shear stability
Modified, food · base: potato
Solvarin OBV
Acetylated starch
E 1420
Technical profile
Acetylated starch with higher water binding and more stable texture in storage.
Modified starches for food- Trade name
- Solvarin OBV
- Chemical name
- Acetylated starch
- Category
- Modified starches for food
- Modification
- Acetylated
- E number
- E 1420
- Grade
- Food grade
What it does in your application
Water binding
Binds more water.
For technologistsAcetylation increases water binding capacity.
Lower gelatinisation temperature
Gelatinises at a lower temperature.
For technologistsAcetylation lowers the gelatinisation temperature.
Storage stability
Texture stays stable in storage.
For technologistsAcetyl groups limit retrogradation.
Where it is used
Photo: ketchups, mayonnaises, dressings
Ketchups, mayonnaises, dressings
- Water binding
- Lower gelatinisation temperature
- Storage stability
Photo: instant mixes
Instant mixes
- Water binding
- Lower gelatinisation temperature
- Storage stability
Photo: pasta industry
Pasta industry
- Water binding
- Lower gelatinisation temperature
- Storage stability
Related products
E 1412
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
Try it in your application
Add Solvarin OBV to your inquiry as a sample request. We will get back to you with advice on use.