Aloja Starkelsen – Organic Cold Swelling Potato Starch

It is a hydrocolloid that can in many cases replace the traditional gums (Guar gum, Xanthan gum, Locust Bean Gum (LBG), etc.).


Aloja Starkelsen – Organic Cold Swelling Potato Starch

Supplied by: Aloja Starkelsen Organic Potato Starch & Pea Protein
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Aloja Starkelsen Organic Cold Swelling Potato Starch is not just a starch – it is a hydrocolloid that in many cases can 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.

Additional information

Weight N/A
Dimensions 21 cm
Application Area

Bakery – Bread, Blends & Ingredients B2B, Cereals & cereal bars, Dairy – Powders, Plant-based Meat and Dairy Alternatives, Ready Meals and Meal Components, Savoury baked goods, Side Dishes, Soups & Sauces and Seasonings, Sweet baked goods

DG Classification


Dietary Suitability

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Country of Origin

Finland, Latvia

Labels and Marks

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Shelf Life

24 Months

Storage Conditions

Cool & Dry, 10-30°C