Specialty Starches
Food starches offer a range of functional properties such as texturizing, binding, thickening, gelling and stabilizing, and in addition they can be modified to offer unique opportunities for specific applications.
| Brand names used in the U.S. | Brand names used in E.U. | Application |
|---|---|---|
| Araset™ | C☆AraSet™ | A thinned and stabilized starch specifically designed for replacing gum Arabic in confectionery applications |
| C☆ClearSet™ | A thinned starch with a very high clarity to replace gelatin in confectionery applications | |
| C☆CleanSet™ | Native starches with mineral oil added for producing confectionery molds | |
| DeliTex™ | C☆DeliTex™ | Starches with particular thin-thick profiles for UHT applications. The improved heat penetration properties of these starches allow for less processing clean up and longer production runs |
| EmCap-Instant™ | C☆EmCap™ | Emulsifying starches with a very low viscosity profile used to replace gum Arabic in flavor encapsulation and flavor emulsions |
| EmTex® | C☆EmTex™ | Emulsifying starches with both hydrophilic and lipophilic properties which are used to replace eggs (for cholesterol reduction) |
| C☆PulpTex™ | These pregelatinized starches have a particular granulation that guarantees optimal sensorial and organoleptic quality for replacing potato flakes and tomato powders |
Within the Asian Pacific region, both brandnames are available.
Starches from Cargill are also available as tailor-made starchy based solutions, under the TexDesign™ brandname. For example, the TexDesign™ 59050 solution is a bakery fat replacement system that is used as a dry-mix or cream to replace margarine or oil.