Stabilized Starches
The most common type of starch modification is the treatment of native starch with small amounts of approved reagents. This can influence many properties of starches, including their viscosity, gelatinization temperature, colloidal properties, freeze-thaw stability and resistance to acid and shear conditions.
| Cargill brand name | Applications |
|---|---|
| C☆CreamTex® | Dairy, convenience foods |
| C☆PolarTex® | Bakery, dairy, convenience foods |
| C☆StabiTex® | Bakery, dairy, convenience foods |
| C☆Tex® | Bakery, confectionery, dairy, convenience foods |
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.