With ongoing geopolitical and economic pressures, the need for reliable, cost-effective ingredients is paramount. Modified starches, derived from botanical sources such as maize, waxy maize, and tapioca, are versatile ingredients offering functionalities ranging from thickening to gelling, bulking, and emulsifying.
Leveraging its global scale and expertise, FSL-Cargill has developed innovative modified starch solutions to bridge these challenges, offering long-term reformulation options with cost savings and texture enhancements.
Features & Benefits:
- Bakery and Fillings: Batter stabilisation, enables shelf-life extension by improving freshness, bakery fillings with a range of textures, improve gloss and shininess, suitable for bake stable applications, improves authentic pulpy texture of fruit fillings, offers both hot and cold preparation (cook up and instant).
- Confectionery: Wide range of gelled textures for moulding and coatings, can provide clear as well as opaque solutions and vegetarian and vegan-friendly applications.
- Dairy and Plant-Based Alternatives: Viscosity and texture improvements under various processing conditions, enhanced creaminess and clean taste profiles, improves shredding, stretching and melting for cheese applications and best solutions for fat and casein replacement.
