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.
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.