Modified Starches
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.
Applications
- Bakery
- Convenience Foods
- Snacks & Cereal
Instant Starches
| Type | Description |
|---|---|
| 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. |
Cook-Up Starches
Stabilized Starch
| Type | Description |
|---|---|
| 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. |
Specialty
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
| Type | Description |
|---|---|
|
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. |
| Batter Starch |
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. |
Resistant Starch
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.
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.