Modified Starches
To meet the various demands of the markets that need more complex ingredients to elaborate the final product, native starches isolated from the original vegetable source can be modified enzymatically, physically or chemically. Food industries must thus have special starches with greater versatility in processing conditions and different preparatory environments, and that provide exclusive multifunctional characteristics like body, texture, stability, etc.
Cargill has a complete list of modified starches, obtained from various types of modifications, developed to meet the various needs of the latest food processes.
In this section:
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.