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Home/Products & Services/Food & Beverage/Asia Pacific/Functional Systems/Product Offerings and Functionality
Food & Beverage - Asia Pacific
  • Functional Systems
    • Product Offerings and Functionality
    • Contact Us
 

Product Offerings and Functionality

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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.

 

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