A form that holds. A taste that lasts.
Solvarin AB
Description:
Thermally modified, pregelatinized (swelling) starch based on potato starch. It has a white-yellow color and is cold-soluble. SOLVARIN AB is produced through thermal processing without any chemical modification.
Applications:
SOLVARIN AB is an instant thickener with a strong water-binding capacity. It is used across a wide range of food products – such as mayonnaise, dressings, canned foods, ketchup, dairy products, creams, or fruit fillings and pastes – as a thickener and binder. It is resistant to shear stress and low pH, improves the consistency of the final product, and helps extend shelf life. It is also applied in the production of sterilized or frozen foods, curd creams, or spreads. It does not tend to form a gel and maintains a creamy texture without syneresis. SOLVARIN AB is suitable for both hot and cold systems, though it reaches its best performance when dissolved in cold water.
About thermal modification
Thermal modification is a special treatment of natural raw materials, such as starch or flour, carried out on contact drum dryers. Through this process, the raw materials acquire new properties and higher functional value in order to meet the demands of even the most demanding customers.
The word “modified” here does not mean genetically engineered, but simply describes a method of physical or enzymatic processing. For example, starch (potato, wheat, corn, or rice) is treated to improve its functional properties. After drying, it becomes a raw material commonly used in the food industry as a thickener or stabilizer. Such processed substances are completely safe and are even regularly added to baby food.
The advantage is that, thanks to pre-cooking on drum dryers, they are easily soluble even in cold water, do not form lumps, and contain no chemical additives, which is why they carry no “E-number.”
