Seasonings, rubs and marinades
Our range of ingredients provides a wide array of options for developing seasonings. Specialty starches, for example, can be used to provide viscosity and stability. Xanthan gum can be used to provide viscosity as well as suspension of particulates. Maltodextrins can be used as bulking agents and dextrins can provide adhesion of seasonings when applied in a low viscosity solution. We work with you to find the right solution for your needs.
Ingredients and systems |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
