Cargill offers a diverse selection of label-friendly, nature-derived texturizers. Our portfolio coupled with our integrated formulation and regulatory expertise enables product development with friendlier labels while maintaining quality, functionality, and cost competitiveness.
|Native & Functional Native Starches||Derived from maize, waxy maize, high amylose maize, wheat, tapioca and potato; native starches are generally used for the purpose of food texturizing and thickening.|
|Pre-gelatinized Starches||Pre-gelatinized starches are starches that develop viscosity without the need for heat. Food manufacturers do not need to pre-cook the starch to obtain texturizing benefits.|
|Specialty Starches||Specialty starches offer a range of functional properties such as texturizing, binding, thickening, gelling and stabilizing, and offer unique benefits for specific 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.