Cargill Corporate   |  Europe, Middle East, Africa  Change Region

Cargill collaborates with farmers, food makers and industrial customers to bring new ideas to the table.

 
FS integrated systems

In addition to managing the complexity of blending several dry ingredients with different mesh sizes and/or powder types in standard mixes, Cargill has built on its long processing experience to develop differentiated and value-added processes and technologies.

Integrated systems consist of a combination of emulsifier-coated hydrocolloids to ease dispersion, delay dissolution and provide dust-free properties. They are often used to stabilize fat and water phases in a broad range of applications requiring stable emulsions.

Functionality
  • Stabilizing
  • Mouthfeel
  • Texturizing
  • Clean flavor delivery
  • Water binding
  • Syneresis control
  • Ingredient cost control
  • Yield improvement
  • Extrudability
  • Meltdown delay
  • Ice crystal growth reduction
  • Shrinkage limitation
  • Overrun
  • Freeze / Thaw and heat stability
  • Shelf-life extension
Brands
  • Lygomme™
Applications

Dairy (Ice cream)

 

 

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.

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