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

  • Caramel color has been used in foods and beverages for over 150 years and is globally regulated as a color additive and most used colorings in food and bev...
  • Instant noodles, often known as instant ramen, are a type of noodle that has been pre-cooked and is supplied in a dry block style. The Global Market for In...
  • Most American today are overfed yet undernourished, which eventually leads to obesity and poor health. The answer to those pervasive problem is simply to ...