July 18, 2015

Cold water swelling starches

Since insoluble ingredients like cook-up starches tend to sediment without agitation, viscosity-increasing ingredients like xanthan gum or cold-water swelling starches are used.

Cold water-swelling starch (CWS) is an instant starch that remains as an intact granule. It offers convenience stability clarity and texture. CWS starches have smooth texture similar to cook-up starch and more processing tolerance than conventional pre-gelatinized starches.

By increasing the viscosity of the brine system, a network is built up that prevents the cook-up from settling.

CWS scratches may be gelling or non-gelling, They may be used in no-cook or cold-process salad dressings providing the thick, creamy mouthfeel in no fat salad dressing.

CWS is dispersible in sugar solutions or corn syrups by rapid stirring; the resulting dispersion can be poured into molds, where it sets to a rigid gel that can be sliced easily. The result is a gum candy.

Cold water swelling starch is also useful in making desserts and in muffin batters.
Cold water swelling starches 


The Most Popular Posts

  • *Centella asiatica* L. (Gotu Kola) is a nutritionally important plant and a valued traditional medicine in South East Asia. It is a brown and green leafy p...
  • In Japan, the main types classified according to width include every thin noodles (somen), thin noodles(hiya-mugi), standard noodles (udon) and flat noodle...
  • Color additives reinforce the colors already present in the food and ensure uniformity of the food from season to season and batch to batch. They also add ...