PreGelatinized Starches
The pre-gelatinization process provides the ability to form cold gel for native and/or modified starches. Thus, these starches provide products with viscosity without the need for cooking or high temperatures, which means that the food manufacturer does not need to precook the starch. Pre-gelatinized starches retain most of the functional properties and viscosity of the original base material.
For the categories of beverages, meats, convenience, dairy products and bakery, pre-gelatinized starches have their functionalities described below:
| Applications |
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Provide consistency to final products in processes that waive cooking and are resistant to processes with heating. Certain starches still have good stability for products that are stored at low temperatures. |
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Provide the final product with body without the need for cooking. |
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Provide the final products with body and consistency in processes that waive cooking. Certain starches are resistant to processes with heating and have good stability for products that are stored at low temperatures. |
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Provide the final products with body and consistency in processes that waive cooking. Certain starches are resistant to processes with heating. |
|
Provide consistency to final products in processes that waive cooking and are resistant to processes with heating. Certain starches still have good stability for products that are stored at low temperatures. |
In this section:
-
PRODUCTS
- CWS Starches
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.