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:
- 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.
- 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.