Cargill’s portfolio of modified food starch has been developed to fulfill the needs of the food industry. Modified food starch is a product that offers functional benefits like gelling, thickening and bulking and contributes to the overall quality of food and beverages.
Cargill's modified food starch offerings include: thinned modified starch, stabilized starch, roll-dried starch and cold water swelling starch.
- Convenience Foods
- Snacks & Cereal
|Roll-Dried||Food starch is essentially insoluble in cold water. Instant (modified) starches produced by roll-drying are important for optimal application functionality, being soluble in cold water and providing excellent (instant) viscosity, good heat, freeze-thaw and acid stability.|
|Cold-Water Swelling||Our new range of highly functional CWS starch produced with a spray-cooking technology was introduced to improve the eating quality of a number of spreads, fillings and sauces.|
|Starch Esters||Cross-linking can have a substantial effect on the viscosity profile of starch. Starch, which is normally susceptible to viscosity breakdown either from prolonged heating, high shear or acidic conditions, shows a stable viscosity profile over time once it is cross-linked.|
|Starch Ethers||Etherified starch brings a new dimension to texture stability because of their improved functional properties compared with esterified starches. Pastes of starch ethers have better clarity, higher viscosity, reduced syneresis and superior freeze-thaw stability. If the starch is also cross-linked, freeze-thaw stability during prolonged storage periods can be further enhanced.|
|Emulsifying Starch||Lipophilic starch is obtained by esterification with n-octenyl succinic anhydride, resulting in a starch structure comprising both hydrophilic and lipophilic properties: a defining feature of an emulsifier. They are used to replace eggs for reduced cholesterol foods, to replace animal-derived sodium caseinate, and to replace gum arabic.|
EmulTru™ Emulsifying Food Starch
A unique emulsifying food starch developed for beverage emulsions that provides stability at cold storage conditions for over six months.
Thinned Modified Starches
Confectionery and extruded starch
The low hot paste viscosity of Cargill's thinned modified starches allows high solid confectionery products to be easily deposited. Thinned starches can be cooked with sweeteners and water to a low moisture content without becoming too viscous.
The gel-forming, setting and textural properties of thinned starches and consequently the selection of the right starch type are very important for confectionery manufacturers.
Consumer attitudes towards tasty and convenient foods, coupled with a preference for seafood, poultry and vegetables, have given food processors the opportunity to adapt existing products by improving appearance, taste and shelf-life.
An innovative range of batter starches has been developed with different adhesive and clear coating functionalities to meet the demand for versatile coatings with high crispiness and optimal structural integrity. BatterCrisp® modified food starch provides consistent adhesion of breadings, batters and coatings, uniform pick-up of batters, and desired crispy/crunchy texture in finished fried products. High amylase versions also provide texture in extruded cereals and snacks.
With the addition of resistant starch, food processors can now offer consumers foods that taste as good as ever but also have an improved nutritional profile.
Our new range of highly functional CWS starch produced with a spray-cooking technology was introduced to improve the eating quality of a number of spreads, fillings and sauces.
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.