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
Actistar™	CActistar™ 11700	Specific types of resistant starch may contain a significant level of dietary fiber. Low water binding allows high inclusion levels with few formulation changes while maintaining a desirable finished texture in a wide variety of grain based products
Araset™	CAraSet™	A thinned and stabilized starch specifically designed for replacing gum Arabic in confectionery applications
	CClearSet™	A thinned starch with a very high clarity  to replace gelatin in confectionery applications
	CCleanSet™	Native starches with mineral oil added for producing confectionery molds
DeliTex™	CDeliTex™	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™	CEmCap™	Emulsifying starches with a very low viscosity profile used to replace gum Arabic in flavor encapsulation and flavor emulsions
EmTex®	CEmTex™	Emulsifying starches with both hydrophilic and lipophilic properties which are used to replace eggs (for cholesterol reduction)
	CPulpTex™	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.