Consumer needs and policy initiatives are driving reduced fat and healthier oils dialogue and action in the food industry. Cargill’s solutions can help satisfy these needs in your food applications.

Not only are healthier oils and whole grain ingredients present in Cargill’s reduced fat and healthier oils product portfolio but also included are a variety of emulsifiers. Emulsifiers bind water and oil together in an emulsion that plays an important formulation role in reduced fat foods. When fat is removed from formulations, an emulsifier is needed to support the stability of the formulation.

Cargill’s technical expertise has led to the development of several functional systems that combine at least two ingredients that deliver performance distinct from that achievable from their use separately. Functional systems are well-suited for reduced fat products as they provide texture and stability as well as taste and mouthfeel that consumers demand.

Cargill’s reduced fat and healthy oils ingredient solutions include:

CoroWise® plant sterols	Clear Valley® canola oil	Vitex® functional systems
CitriTex® functional systems	Accubind® functional systems	Lecithins
WheatSelect® white spring whole wheat flour

Easy ways to learn more or purchase: Email Cargill Talk to a representative: 1-888-760-4474 See international offerings

 

Innovative solutions

 

	Bakery Saturated fat replacement expertise Replace oil in sweet bakery products Students choose healthier bread Omega-3 bread High oleic oil with great flavor and stability		Snacks and cereals Saturated fat replacement expertise Remove trans fat from donut labels High oleic oil with great flavor and stability
	Dairy Saturated fat replacement expertise Taking the fat out of sour cream		Convenience Saturated fat replacement expertise Foodservice customer gives fryers an oil change
	Meats & fish Egg whites and breakfast profits Emulsifier reduces saturated fat in hot dogs		Cross-category solutions Plant sterols lower cholesterol

 

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