Food starches are essentially insoluble in cold water. Instant (modified) starches produced by roll-drying are important for optimal application functionality, being soluble in cold water and providing excellent (instant) viscosity, good heat, freeze-thaw and acid stability.
Extruded bakery products such as breakfast cereals and snacks need starches with specific functionality, from film forming to expansion to crispy texture, within the manufacturing process whether using direct or indirect extrusion. Many bakery products contain different types of fillings.
To guarantee an optimal sensorial and organoleptic quality, specific starches provide excellent viscosity stability which is important for optimal filling functionality.
Specific starches lend themselves specifically to a pulpy texture, ideal for tomato-based fillings:
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.