Our main product is native organic potato starch. The difference to the conventional world of food processing is that chemical modifications of starches are not allowed in organic processing. However physical modifications are possible and allowed by the organic regulation. However this doesn’t mean that all clean-label starches could be produced as organic (which is a discussion for itself). In any case if you are in organic food processing you need more understanding of how native starches function in the process. And as already stated native potato starch is the most versatile in terms of functionality and is therefore superior to any of the other main starches (corn, tapioca, wheat etc) in organic food processing.

Production of cold-swelling pre-gel starch

Normally native starches need to be cooked up for them to bind water, create viscosity etc. Cold-swelling potato starch – as the name implies – swells immediately when mixed in cold water. This is achieved by making a starch slurry which is put on a rotating hot drum. The starch swells and dries simultaneously and is then scraped off the drum and milled to a desired particle size. When put in cold water it swells immediately again – actually so fast that it will form lumps. To avoid that it must be mixed with other dry powders before mixing with water.

Applications
  • Instant beverages, soups or desserts that should form viscosity when added to cold water.
  • Gluten-free baking where typically doughs are too liquid for handling. Adding Cold-swelling Potato Starch increases viscosity of the dough while in the baking process it will release the water and finally function as a moisture barrier in the final product.

Actually Cold-swelling potato starch is not just a starch – it is a hydrocolloid that can in many cases replace the typical gums that are usually used as hydrocolloids (Guar gum, Xanthan gum, Locus Bean gum (LBG) etc). There are some important differences though:

  1. Cold-swelling potato starch is not stable in a liquid form so it can not be used in beverages that have a shelf life. However if the product (beverage, soup, sauce etc) is an instant powder that is consumed more or less directly, it works perfectly.
  2. In gluten-free baking the instability is a benefit as cold-swelling potato starch can be used to increase the viscosity of the dough but it will dissolve during baking and release water for other starches that swell in higher temperatures thereby decreasing dryness of the final product. Hydrocolloids would bind the water through the baking process and thereby result in a dryer final product.

The above are just a few examples. Contact us for any further information, application support, data sheets, samples etc.