Starches and Derivatives

Native starches

Typical applications include:

• Bakery mixes
• Batters and breadings
• Brewing adjuncts
• Creamy spreads and fillings 
• Dry mix soups and sauces
• Licorice confections
• Pet foods
• Processed meat
• Pudding powders
• Salad dressings

Thinned starches

Thinned starches are used in the following types of application:

• Confectionery products
• Coated foods such as breaded of battered products
• Imitation cheese
• Processed meat production

Stabilized starches

Stabilized starches are used in applications as diverse as:

• Canned and frozen prepared foods
• Dairy desserts (yogurt, cream)
• Dips and spreads
• Fruit pie and cream fillings
• Gravies, dressings and sauces
• Noodles
• Soups

Roll-dried starches and cold water swelling starches

Typical applications for these starches include:

• Extruded snacks
• Instant desserts
• Instant food powders
• Instant pie fillings
• Instant sauces
• Spices and seasonings

Cargill has established a product portfolio specific for the European market that can supply, where required, starch originated from conventional (non-GM) sources using an Identity-Preservation supply chain program. With dedicated production lines, product segregation and documentation systems, Cargill's processes are considered an industry benchmark for the production of conventional (non-GM) starch products. Starch produced through Cargill's Identity-Preserved programs is in line with the EU regulatory requirements for exemption from labelling (EC/1830/2003).

Cargill starches produced in the USA, Europe and Asia are Kosher and Halal certified. All regional, national and international certifications are issued by well-known official certification bodies and available upon request.

Cargill knows that its customers rely on the company's technical expertise in starches. These combine application chemistry, product development and technical knowledge and assistance. Selecting the best possible starch ingredient and ensuring maximum effectiveness in use is fundamental to guarantee optimal end-product quality.

With its worldwide processing capabilities, Cargill has been specializing for decades in the production of starches with carefully designed performance characteristics. These have been developed according to strict environmental and ecological principles, while respecting the value of naturally grown raw materials.

To meet customer requirements at a global and local level and pursue its commitment to innovation, Cargill has established food application centers in:

• North America (Hammond, Minneapolis)
• Europe (Vilvoorde, Baupte, Rubi and Amsterdam)
• Asia (Beijing)

These centers contain laboratories and pilot manufacturing facilities, together with a network of dedicated application specialists. This approach aims to build lasting and successful partnerships with customers using starch technology as a key element in formulating new products.

Cargill has in-depth expertise in many end-use applications for starches and works in close contact with its customers to deliver the specific functionality and performance required in various consumer products.

Starch consists of two glucose polymers: amylose and amylopectin. These two glucose polymers do not exist freely in nature, but are components of the starch granule. The size, shape and structure of the granules vary substantially between botanical sources. The relative proportion and structural differences between amylose and amylopectin contribute to the significant differences in starch properties and application functionality.

Starch granules are essentially insoluble in cold water. Their unique functional characteristics are the result of three major changes they undergo when heated with water: gelatinization (viscosity increase), pasting and retrogradation. Retrogradation is especially evident when starch containing amylose is cooled, resulting in water release (syneresis).

To meet the changing needs of consumers and food processors, native starch can be adapted to create unique functionalities in consumer products, increasing their versatility in different processing conditions and preparation environments.

 

Characteristics	Amylose	Amylopectin
Shape	Essentially linear	Branched
Linkage	α-1,4 (some α-1,6)	α-1,4 and α-1,6
Molecular weight	< 0,5 million	50 - 500 million
Film forming	Strong	Weak
Gelling	Firm	Soft
Color with Iodine	Blue	Reddish-brown

 

Starch	Amylose (%)	Amylopectin (%)
Maize	25	75
Waxy maize	1 - 5	95 - 99
Wheat	25	75
Potato	20	80
Tapioca	17	83
High Amylose maize	50 - 70	30 - 50

 

In the Cargill starch business, we take the time to understand your specific needs in order to provide solutions, not just products.  Worldwide customers recognize this and benefit from our:

• Process and supply chain excellence
• Active presence in almost every food and beverage market in the world
• Worldwide processing capabilities
• Comprehensive and growing range of starches available from different raw materials
• Efficient and economical manufacturing solutions

Helping your business succeed is our primary goal.

Today, Cargill's manufacturing plants in The Netherlands, France and the USA are among the most advanced starch production facilities in the world. Making use of highly sophisticated manufacturing processes, the company is able to ensure a fast and flexible response to customer requirements.

Cargill manufactures starch among others at the following locations :

• Hammond (USA)
• Cedar Rapids (USA)
• Sas van Gent (The Netherlands)
• Haubourdin (France)
• Krefeld (Germany)

In the EU, native starches, dextrins and thinned starches modified by acid, alkali or enzymatic treatment are labeled as “starch” food ingredients. Starches modified through oxidation, esterification and etherification are regulated under EC Directive 95/2 EC on food additives. 

In the USA according to FDA regulation 21 CFR 172.982, modified starches including enzyme treated and acid hydrolyzed starches need to be labeled as “food starch-modified”.

Cargill's global team of regulatory and food law experts will be glad to provide assistance on regulatory, nutrition-related claims and food law-related issues.

Asia Pacific

Australia

Cargill Specialty Asia
Cargill Australia
2 Smith Street Summer Hill
Sydney, New South Wales, 2130 Australia
Telephone: +61-2-8752-0902

China

Cargill Texturizing Solutions 2F
No.18 Building
Universal Software Park
879 Zhong Jiang Road
Shanghai 200333, P.R.China
Telephone: + 86 21 52820099
Fax: +86 21 52825709

Indonesia

Please contact Cargill Malaysia:
Telephone: + 603 2246 3111
Fax: + 603 2246 3018

Japan

Cargill Specialty Asia
Cargill Japan Ltd.
Kokusai Building
3-1-1 Marunouchi Chiyoda-ku
Tokyo, 100-0005 Japan
Telephone: +81 3 5224 5699
Fax: +81 3 5224 5700

Korea

Please contact Japan, Cargill Japan Ltd:
Telephone: +81 3 5224 5699
Fax: +81 3 5224 5700

Malaysia

Cargill Malaysia
Sdn Bhd Level 47
Menara TM Off Jalan Pantai Baru, 59200 Kuala Lumpur, Malaysia
Telephone: + 603 2246 3111
Fax: + 603 2246 3018

New Zealand

Please contact Japan, Cargill Japan Ltd:
Telephone: +81 3 3288 9753
Fax: +81 3 3288 7545

Philippines

Cargill Texturizing Solutions
Philippines, Inc.
29/F Citibank Tower
8741 Paseo de Roxas Makati City, Philippines
Telephone: +632 840 5418
Fax: +632 813 1822

Singapore

Please contact Cargill Malaysia:
Telephone: + 603 2246 3111
Fax: + 603 2246 3018

Thailand

Cargill Siam Limited
18th Floor
Sindhorn Building Tower 3
130-132 Wittayu Road
Lumpini, Pathumwan, Bangkok 10330
Telephone: +66 2 263 2929
Fax: +66 2 689 6019