Native Starches
Food Texturizing and Thickening
Derived from sources such as maize, waxy maize, high amylose maize, wheat, tapioca and potato, native starches are generally used for the purpose of food texturizing and thickening. They are insoluble in cold water and swell to different degrees depending on the temperature used. Native starches have very good thickening, gelling, moisture retention and anti-staling properties.
Applications
- Bakery mixes
- Batters & breadings
- Brewing adjuncts
- Creamy spreads and fillings
- Dry mix soups and sauces
- Licorice confections
- Pet foods
- Processed meat
- Pudding powders
- Salad dressings
Brandnames used in US:
AmyloGel®
CreamGel™
DryGel™
Gel™
Brandnames used in EU:
C*Gel™
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.