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.