Hydrocolloids
Cargill offers the market, including the food industry, a wide range of hydrocolloids: alginates, biopolymers (xanthan gum and scleroglucan), carrageenans, galactomannans (LBG) and pectins. These gums are used in all areas of the food industry and in a growing number of pharmaceutical and cosmetic applications.
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 a broad array of food systems. They can acts as either thickening agents or gelling agents. They are widely used in prepared frozen meals, sauce & dressings, processed meat; frozen desserts, various dairy products, beverages, fruit preserves (jam & jelly) and confectionery. Cargill is a hydrocolloid supplier to several industries.
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.
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