Coldswelling starches

KMC’s ColdSwell range redefines cold-water-swelling starch performance for modern food production. Unlike conventional pregelatinized starches, ColdSwell keeps granules intact, enabling unmatched texture, stability, and functionality across a wide range of cold-processed foods.

This innovation offers manufacturers the ability to achieve the same quality and consistency as hot-processing starches—without the added energy use. From creamy desserts and bakery fillings to dressings and dough systems, ColdSwell provides reliable performance and smooth mouthfeel even under challenging formulation conditions.

Its versatility helps producers improve process efficiency and reduce complexity in formulations while supporting sustainable production goals through reduced heating requirements and optimised raw material use.

Food manufacturers increasingly face the dual challenge of delivering high-quality products while improving process efficiency and sustainability. Traditional pregelatinized starches often compromise on texture or stability when processed under lower temperatures. ColdSwell solves these issues by combining cold-water functionality with the performance of cook-up starches.

Its gentle production method reduces starch degradation, enabling smoother textures and stable viscosity in cold conditions. Whether optimising instant soups, bakery fillings, or dairy desserts, ColdSwell ensures excellent product performance without additional heating steps.

This not only streamlines production but also supports lower energy consumption and reduced carbon footprint—key considerations for today’s food industry innovators striving to meet cost, performance, and sustainability targets simultaneously.