Cargill combines formulations for texture
Published:  16 July, 2010

Cargill's new texture solutions combining pectin and starch are usable in all types of bakery fillings.

The products, obtained by using specific combinations of Unipectine pectins and starches from Cargill's C*Tex, C*CreamTex and C*PolarTex ranges, cover a large variety of uses, from ready-to-use bakery fillings to tailored formulations. Said Virginie Langendorff, Cargill's processed fruit application leader, for Europe, Middle East & Africa: "Cargill can offer the best possible solution whether for a single ingredient or in combination. This has given us the freedom to design new textures and functionalities with different applications in mind, based on the distinctive strengths offered by each product range."

The new formulations cover bakery fillings ranging from neutral to acid, high or low solubility, and from bake-stable to post-bake applications.




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