Product Offerings and Functionality

The ready-to-use functional systems of Cargill will add value to your work and ease your product development processes. These functional systems start with a combination of at least two ingredients delivering distinctive functionality other than achievable with separate ingredients.

Application	Brand Names	Functionality
Bakery	Becodur™, Emulthin™, Emulzym™	Yeast breads & rolls: Dough conditioning, freezing stability, crumb bleaching, crust color, water binding, shelf life improvement. Sweet goods: Batter viscosity, particulates suspension, spread increase/reduction, crumb softening, height increase/reduction, fat dispersion & browning, anti-sticking/release agent, egg replacement, water binding, shelf life improvement. Frozen doughs: Dough stabilization, ice crystal control, water binding. Glazes & icings: Freeze/thaw stability, sheen optimization, thermostability, smooth texture, syneresis control, film formation.
Beverages	Citritex™, Lygomme™, Protex™	Fruit juices and juice beverages: Viscosity, pulp suspension, clarity, mouthfeel. Near water drinks: Body, mouthfeel, viscosity.
Confectionery	Deca™, Del™, Protex™	Fruit snacks and jelly candies: Texture, stability, mouthfeel, coating. Cake decorations: Texture, stability, fast set. Hard candies: Anti-sticking, release agent.
Convenience Foods	Becodur™, Emulthin™, Emulzym™	Salad dressings, dips, sauces & gravies: Viscosity, emulsion stability, texture, mouthfeel, shelf life improvement..
Dairy	Citritex™, Lygomme™, Protex™	Cheeses: Ingredient cost control, dairy solids and fat reduction, firmness, appearance improvement, viscosity, melt control, water control, yield increase, release/flow agents. Fresh dairy products: Ingredient cost control, protein stabilization, viscosity, smoothness, thickening, gelation, aeration, fat & calorie reduction, enhanced nutrition, antifoam, clean flavor delivery, freeze/thaw and heat stability, syneresis control, shelf life improvement.
Frozen Desserts	Citritex™, Lygomme™, Protex™	Extrudability, meltdown delay, texture, smoothness, body, ice crystal growth reduction, shrinkage limitation, overrun, shelf life improvement, freeze/thaw stability.
Fruit	Citritex™, Flanogen™, Lygomme™, Protex™	Fruit sauces, syrups & variegates: Viscosity, storage stability, freezing behavior, pourability, sheen, cling. Fruit preparations: Suspension, spreadability, pumpability, stabilization, viscosity, sheen, white mass reactivity. Compotes: Texture adjustment or recovery, syneresis control and bake stability.
Meat	Citritex™, Flanogen™, Protex™	Fresh processed meats: Color stability, flavoring, meat extension, fat replacement, shelf life improvement. Cooked meats: Coloring and color stability, emulsion stability, fat reduction, texture improvement, flavoring, yield optimization & syneresis control, shelf life improvement. Dry meats: Color stability, flavoring, water activity, yield improvement, shelf life improvement. Specialties (aspics, meat analogs, fat, etc.): Gelling properties, meat replacement, fat replacement, water binding, texture, freeze/thaw stability, shelf life improvement.