Ingredients and systems
Convenience with texture, creaminess, taste and color
The product portfolio of Cargill for the industry of mayonnaise, fried foods, soups, sauces and condiments allows numerous combinations to offer to the consumer a burst of pleasure, well being and health.
A broad portfolio of ingredients
Our diverse portfolio of ingredients includes agents of texture as native and modified starches and a full line of hydrocolloids such as xanthan gum, guar, pectin, carrageenan; in addition to oils and fats, maltodextrin, dextrin, glucose syrup, citric acid, whey powder, emulsifiers and more. We offer also special ingredients for the development of products with specific requirements, such as egg substitutes for mayonnaise sauces, starches that guarantee the stability of their products with respect to cycles of freezing and thawing, fats with low levels of trans and saturated.
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.
