Specialty Starches
Food starches offer a range of functional properties such as texturizing, binding, thickening, gelling and stabilizing, but in addition they can be modified to offer unique opportunities for specific applications.
| Cargill brand name | Applications |
|---|---|
| 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 |
| 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 |
| C☆EmCap® | Emulsifying starches with a very low viscosity profile used to replace gum Arabic in flavor encapsulation and flavor emulsions |
| C☆EmTex® | Emulsifying starches with both hydrophilic and lipophilic properties which are used to replace eggs (for cholesterol reduction) |
| C☆PulpTex® | PulpTex® modified starch is a pregelatinized (roll dried) starch that is specially designed to provide pulpy texture. |
Starches from Cargill are 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.
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.