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Home/ Products & Services/Food & Beverage/North America Food & Beverage Products/Custom Texturizing Systems / Custom Texturizing Systems by Application
Food & Beverage - North America Food & Beverage Products
  • Custom Texturizing Systems
    • Applications
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Stabilizer Blends

Custom Texturizing Systems by Application

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Sourcing multiple ingredients can involve contacting several suppliers, dealing with quality and regulatory requirements, and resolving supply chain and production issues. Using Cargill’s Custom Texturizing Systems helps customers manage risk and save precious time.

  • Proven, trusted and experienced business partner.
    • Cargill’s experienced technical experts are proven customized solutions providers.
  • Broad portfolio, global resources and buying power.
    • Cargill offers a wide variety of label-friendly ingredient replacements which equal or improve product performance.
  • Reliable and sustainable supply chain.
    • Cargill’s reliable supply and superior customer service minimize risk. 

Applications and systems

  • Bakery Systems
  • Beverage Systems
  • Confectionery Systems
  • Convenience Foods Systems
  • Dairy Systems
  • Meat Systems

Emulzym™ stabilizer systems

Emulzym™ stabilizer systems are coprocessed blends of hydrocolloids and emulsifiers to form highly functional bakery systems with advantages over simple dry blending. Emulzym™ stabilizer systems are designed to improve dough properties such as handling, machinability, extensibility and consistency resulting in baked goods with improved crumb texture, enhanced softness, improved volume, better layering aspects, better shape and moisture retention.

Gelogen™ stabilizer systems

Gelogen™ stabilizer systems can be used in many food applications and categories such as: icings, glazes, fillings, toppings and bakery. These stabilizer systems provide freeze/thaw stability, optimum sheen, thermostability, smooth texture, syneresis control, extensibility, consistency, improved crumb structure, enhanced softness and volume, shape retention and moisture control. Gelogen™ stabilizer blends also can be used for egg replacement.  

Trilisse™ stabilizer systems

Synergistic mouthfeel stabilizer systems designed for taste optimization in reduced, mid-calorie or zero-calorie beverages.  Trilisse™ stabilizer blends can also be used for cost management in juice applications to maintain a full juice mouthfeel. 

These proprietary texturizing blends optimize and improve mouthfeel in reduced calorie beverages based on specific applications. Trilisse™ stabilizer systems may allow beverage makers to use less sweetener or other ingredients to achieve the same mouthfeel.  The Trilisse™ stabilizer systems combine ingredients that offer optimized texture and stability as well as taste and mouthfeel in beverage applications.

Vitex® stabilizer systems

Vitex® stabilizer systems are designed for many food applications and categories such as: dairy, desserts, beverages, processed cheese, dressings, sauces, soups, dips, spreads, fruit confections. These stabilizer systems provide improved texture and body, syneresis control, longer shelf life, optimum mouthfeel and sheen, clean flavor delivery, thermostability, freeze/thaw stability and emulsion stability. Vitex® stabilizer blends may also be used as a replacement ingredient for dairy solids, dairy proteins, eggs, fat and gelatin and come in natural options.

Vitex® KCT Blends can be used for dressing and sauce applications to improve shelf-life and provide desired texture and stability to the finished product.

Gelogen™ stabilizer systems

Gelogen™ stabilizer systems can be used in many food applications and categories such as: icings, glazes, fillings, toppings and bakery. These stabilizer systems provide freeze/thaw stability, optimum sheen, thermostability, smooth texture, syneresis control, extensibility, consistency, improved crumb structure, enhanced softness and volume, shape retention and moisture control. Gelogen™ stabilizer systems also can be used for egg replacement.

Vitex® stabilizer systems

Vitex® stabilizer systems are designed for many food applications and categories such as: dairy, desserts, beverages, processed cheese, dressings, sauces, soups, dips, spreads, fruit confections. These stabilizer systems provide improved texture and body, syneresis control, longer shelf life, optimum mouthfeel and sheen, clean flavor delivery, thermostability, freeze/thaw stability and emulsion stability. Vitex® stabilizer blends may also be used as a replacement ingredient for dairy solids, dairy proteins, eggs, fat and gelatin and come in natural options.

Vitex® KCT Blends can be used for dressing and sauce applications to improve shelf-life and provide desired texture and stability to the finished product.

CitriTex® stabilizer systems

CitriTex® stabilizer systems are a blend of citrus pulp fiber and other functional components that provide a clean label solution for solids and liquid replacement technology in several food applications and categories such as: dairy, desserts, dressings, meats and fruit spreads (no sugar added and low solids).
CitriTex® stabilizer systems can be used as a fat reducer, food thickening agent, solid and liquid replacement technology, emulsifiers, texturizers, and can contribute to improved viscosity and shelf stability in many food applications.

Vitex® stabilizer systems

Vitex® stabilizer systems are designed for many food applications and categories such as: dairy, desserts, beverages, processed cheese, dressings, sauces, soups, dips, spreads, fruit confections. These stabilizer systems provide improved texture and body, syneresis control, longer shelf life, optimum mouthfeel and sheen, clean flavor delivery, thermostability, freeze/thaw stability and emulsion stability. Vitex® stabilizer blends may also be used as a replacement ingredient for dairy solids, dairy proteins, eggs, fat and gelatin and come in natural options.

Vitex® KCT Blends can be used for dressing and sauce applications to improve shelf-life and provide desired texture and stability to the finished product.

Accubind® stabilizer systems

A stabilizer system for use in processed meats that is a blend of starch, soy protein, alginates and phosphates that provides economic value, yield improvement, purge reduction and improved binding. It may be used as a soy concentrate replacement.

CitriTex® stabilizer systems

CitriTex® stabilizer systems are a blend of citrus pulp fiber and other functional components that provide a clean label solution for solids and liquid replacement technology in several food applications and categories such as: dairy, desserts, dressings, meats and fruit spreads (no sugar added and low solids).

CitriTex® stabilizer systems can be used as a fat reducer, food thickening agent, solid and liquid replacement technology, emulsifiers, texturizers, and can contribute to improved viscosity and shelf stability in many food applications.

Daritech® stabilizer systems

Daritech® stabilizer systems can be used as an ice cream stabilizer and in frozen dessert applications to improve viscosity and whipping properties. These stabilizer systems also reduce growth of ice crystals during storage and optimize melt-down behavior while improving texture and mouthfeel of the final product. Natural options are available.

Vitex® stabilizer systems

Vitex® stabilizer systems are designed for many food applications and categories such as: dairy, desserts, beverages, processed cheese, dressings, sauces, soups, dips, spreads, fruit confections. These stabilizer systems provide improved texture and body, syneresis control, longer shelf life, optimum mouthfeel and sheen, clean flavor delivery, thermostability, freeze/thaw stability and emulsion stability. Vitex® stabilizer blends may also be used as a replacement ingredient for dairy solids, dairy proteins, eggs, fat and gelatin and come in natural options.

Vitex® KCT Blends can be used for dressing and sauce applications to improve shelf-life and provide desired texture and stability to the finished product.

Accubind® stabilizer systems

A stabilizer system for use in processed meats that is a blend of starch, soy protein, alginates and phosphates that provides economic value, yield improvement, purge reduction and improved binding. It may be used as a soy concentrate replacement.

CitriTex® stabilizer systems

CitriTex® stabilizer systems are a blend of citrus pulp fiber and other functional components that provide a clean label solution for solids and liquid replacement technology in several food applications and categories such as: dairy, desserts, dressings, meats and fruit spreads (no sugar added and low solids).

CitriTex® stabilizer systems can be used as a fat reducer, food thickening agent, solid and liquid replacement technology, emulsifiers, texturizers, and can contribute to improved viscosity and shelf stability in many food applications.

 

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.

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