Native starches
Native starches have been used for decades to meet the demand of the global food market.
Obtained from sources like corn, wheat, rice, cassava and potato, native starches are generally used in food texturization and thickening. The relative proportion and structural differences between amylase and amylopectin contribute toward the significant differences in the proportions of starch and functionalities of the applications.
Cargill offers a complete line of native starches derived from starch, cassava and waxy corn not only to food industries, but also to other markets, including pharmaceutics, cosmetics and industrial.
For the categories of meats, confectionery, convenience dairy products and bakery, native starches have their functionalities described below:
| Functionality | ||
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Meats Act as thickener, giving consistency and stability to the final products. |
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Used as depositing medium in the confection process. |
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Give consistency and texture to the final products. Certain starches also provide products with stability. |
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Give consistency and texture to the final products. Certain starches also provide products with stability. |
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Give consistency and texture to the final products. |
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.
