BecoGel P4500 is a range of natural ingredients based on starch that have been treated with a physical process. The treatment grants greater stability and water holding capacity without a chemical modification of the starch molecule.

Ingredient Name: Potato Starch

Functions: Binder, Stabilizer, Texturizing Agent, Thickener

Labeling Claims: Allergen-free, Clean Label, GMO-free, Gluten-free, Halal, Kosher, Organic, Soy-free

Certifications & Compliance: FSSC 22000, Halal, ISO 14001, ISO 9001, Kosher

Features: Easily Dispersible, Excellent Mouthfeel, High Shear Resistance, Improved Freeze/Thaw Stability, Improved Mouthfeel, Improved Water Holding Capacity, Improved Yield

Technical Data Sheet

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Identification & Functionality

Ingredient Name
Ingredient Origin
Ingredients
Potato Starch
Technologies
Labeling
  • E-number-free
  • Labeling as potato starch or starch
Higher Stability

BecoGel P4500 - Higher Stability

Features & Benefits

Functional Ingredient
  • Effective cost savings through high water binding capacity
  • Binding, thickening and texturing agent
  • Easily dispersible in hot and cold food systems
  • Medium shear and thermal resistance
  • Freeze-thaw stable

Applications & Uses

Natural Stabilizer
  • Allergen-Free (no soy or gluten)
  • GMO-free
  • Free from synthetic additives
  • Also available in organic quality
Dosage

Depending on the application, desired texture, etc. (0.5 - 6%)

Application

MEAT PREPARATIONS & PRODUCTS

  • Improved water absorption
  • Texture control
  • Improvement of the mouthfeel
  • Yield improvement
  • Freeze-thaw stability.

BAKERY, DOUGH & BREADING

  • Improvement of body and mouthfeel
  • Forming and filling aid
  • Moisture retention
  • Dough binding.

SOUPS & SAUCES

  • Viscosity regulator
  • Texture control
  • Binder, thickener and stabilizer
  • Improvement of the mouthfeel.

FILLINGS

  • Viscosity regulator
  • Filling aid
  • Texture control
  • Binder, thickener and stabilizer

Regulatory & Compliance

Technical Details & Test Data

Process Information
  • Must be heated to 85 °C to provide viscosity
  • Ideal conditions: 85 °C to 92 °C for up to 25min
  • Above 95°C: max. 12min
  • Medium shear resistance
  • Low acid resistance
Native Potato starch vs BecoGel P4500

BecoGel P4500 - Native Potato Starch Vs Becogel P4500

 

Microscopic image of starch after a temperature treatment. This study reveals the intact granules of BecoGel P4500 after 95°C treatment for 15 min. Native starch does not withstand temperatures above 80°C

Packaging & Availability

Regional Availability
  • Asia
  • Europe
  • Latin America
  • North America