Egg Stabilizers
Cargill specialty starches can be used to stabilize egg protein and provide refrigeration and freeze/thaw stability to the finished product. Furthermore, our Cargill CreamTex® line of functional tapioca starches can help provide the clean flavor desired for bland, delicate flavor systems.
North America
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.