Cargill has a broad portfolio of hydrocolloids all with consistent quality you can count on.
Cargill offers the food industry a wide range of hydrocolloids: biopolymers (xanthan gum and scleroglucan), carrageenan, galactomannan (locust bean gum) and pectin. These hydrocolloids are widely used in the food industry and in a growing number of pharmaceutical and cosmetic applications.
Multiple functional properties with consistent quality
Hydrocolloids are polysaccharides of high molecular weight extracted from plants and algae or produced by microbial synthesis. A hydrocolloid is a suspension of particles in water where the particles are molecules that bind to water and to one another. The particles slow the flow of the liquid or stop it entirely, solidifying into a gel.
Hydrocolloids can be applied to many food applications and categories. They are widely used in prepared frozen meals, sauce & dressings, processed meat; frozen desserts, various dairy products, beverages, fruit preserves (jam & jelly) and confectionery. Hydrocolloids have a wide array of functional properties in foods including; thickening, gelling, emulsifying, stabilization and coating. Cargill is a hydrocolloid supplier for multiple industries.
Cargill has consistent quality and the broadest portfolio of hydrocolloids. Cargill has a dedicated product development group and application groups to assist customers so they can select the appropriate hydrocolloid for their formulations.
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.