Starches & Derivatives
Given the multi-functional properties of starches and starch-based texturizing solutions, Cargill's starch recommendations are directly related to each customer's specific food & beverage system, processing and preparation conditions, packaging and storage requirements and the nutritional benefits sought.
Cargill's starches have been developed to fulfill the versatile needs of modern food processes and cuisines.
Starches from Cargill are also available as Tailor-made starchy based solutions, under the TexDesign™ brandname. For example, the TexDesign™ 59050 solution is a bakery fat replacement system that is used as a dry-mix or cream to replace margarine or oil.
Starch for innovative textures
Starch is one of the oldest and most versatile of nature's ingredients. It has been used by man for centuries to provide energy, bulk, and roughage in the diet. Starch is the primary source of stored energy in cereal grains. Other good sources of dietary starch are potatoes, rice, maize, tapioca, pasta and pulses. The starch industry began with maize refining in the mid 19th century. The manufacture of refined maize starch for the laundry industry was among the first applications, followed by animal feed products and maize oil in the latter part of the century.
Today, starches & glucose syrups remain core products of the starch industry, but new technology and innovations in microbiology are expanding the industry's product portfolio. This is leading to the creation of new markets for food starch applications.
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.