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.
Becodur™, Emulthin™, Emulzym™
Yeast breads & rolls: Dough conditioning, freezing stability, crumb bleaching, crust color, water binding, shelf life improvement.
|Beverages||Citritex™, Lygomme™, Protex™||
Fruit juices and juice beverages: Viscosity, pulp suspension, clarity, mouthfeel.
|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.|
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.
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.