Texturizers for Bakery

 

Reach out to our experts

 

At Cargill, we couple our texture and emulsification solutions with our in-depth application and technical expertise, to help address your most challenging formulation needs, and to deliver the palate-pleasing textures that keep your consumers coming back for more.

 

Texturizers for Bakery - Starches Starch

The broadest starch portfolio in the industry, supported by world-class formulation expertise and encompassing native, functional and modified starches.

Cargill’s wide starch portfolio is backed by application centers offering extensive application know-how and pilot production facilities, helping you create new concepts and tailor existing formulations. Cargill brings unmatched technical support and expertise to a partnership focused on your success.

SimPure® Label-friendly starches help address consumers’ desire for simple ingredients and familiar labels, at the same time giving manufacturers greater process tolerance, shelf life and storage stability. 

  • Nature-derived solutions leveraging the unique properties of corn and tapioca
  • Familiar, and simple ingredient, enabling ‘starch’ declaration
  • Provides product shelf-life and ease of processing
  • Suitable both for hot and cold processes
  • Enhances the flavor and texture of everyday products to address today’s most important texturizing challenges

Native cook-up starch: C Gel®, C CreamGel®

  • Sourced from Maize, Waxy Maize, and Wheat Tapioca:
  • Label-friendly
  • Good gelling, moisture retention and anti-staling

Native instant starch: C Gel-Instant®, C HiForm®

  • Sourced from Maize and Waxy Maize
  • Label-friendly
  • Viscosity in cold process

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