Cargill launches new instant starch for improved texture in sauces, soups and condiments
New coarse corn starch combines authentic sensory experience with high stability even in harsh processing conditions
MECHELEN, Belgium - July 16, 2015 – Convenience foods manufacturers can now achieve optimal functionality whilst offering authentic sensorial profiles to meet consumers’ preference.
C*PulpTex™ 12931 modified starch1 is an instant starch solution for tomato-based convenience food applications. This coarse, roll-dried, cross-linked starch brings added textural properties by delivering pulpiness, whilst maintaining the taste and visual appeal of soups, sauces and condiments.
“As our lifestyles become increasingly fast-paced, more often consumers tend to choose ready-made foods from the refrigerated section. That does not mean, though, that they are willing to compromise on taste,” explains Judd Hoffman, starch business manager for Cargill Texturizing Solutions. “Here in Europe, we are also experiencing a return to more traditional taste profiles, enjoying those pulpy textures we associate with home cooked meals. This is why it is important for food manufacturers to differentiate by relying on ingredients that enhance products’ texture, enabling innovation and texture exploration.”
The uniqueness of C*PulpTex™ 12931 modified starch lies in the fact that it is an instant starch solution that can withstand even harsh processing conditions and extended cooking processes. It is a versatile ingredient that helps manufacturers create a wide range of textures, with a good acid, heat and freeze-thaw stability.
“Easy to formulate, it does not require additional hardware investments. Even in demanding processing conditions, whether hot or cold, it delivers and maintains pulpiness and viscosity, whereas other starch solutions commonly found on the market cannot guarantee the same stability and unique texture,” explains Laura Goodbrand, food starch product manager at Cargill Texturizing Solutions. “Whilst it has been developed to enhance the texture of tomato-based convenience foods, it can also be applied in bakery fillings, jams, and beverages to achieve optimal body and texture.”
C*PulpTex™ 12931 modified starch is a texturizing starch. Texturizing starches are part of Cargill Texturizing Solutions’ unique portfolio of texturizers and emulsifiers, which includes a vast range of lecithins, pectins, carrageenans, alginates, biopolymers, locust bean gums and functional systems. This large portfolio, coupled with global R&D and supply chain capabilities, allows Cargill to help customers manage both the product development and supply chain challenges associated with formulating or reformulating products.
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Cargill Texturizing Solutions
Cargill’s texturizing solutions business specializes in the production of texturizing ingredients that link the core food-building blocks (proteins, lipids, carbohydrates and water) into finished foods and beverages. Our nature-derived ingredients portfolio is comprised of extracts from major crops (starches, soy proteins and lecithins), seaweeds (carrageenans and alginates), fruits (pectins and locust bean gum) and sugar fermentation (xanthan gum). These specialized ingredients are also applied to offerings in the personal care, pharmaceutical and industrial categories.
Through our expertise in origination, global supply chains, research and formulation, we help our customers achieve consistent product quality at an affordable price.
Our texturizing business is operational in all continents with 31 sales offices and 21 manufacturing plants (France, Germany, Morocco, the Netherlands, the United States, Brazil, China and the Philippines)
Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and 150 years of experience. We have 152,000 employees in 67 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work. For more information, visit Cargill.com and our News Center.