Thinned modified starch
Confectionery and extruded starch
The low hot paste viscosity of Cargill's thinned modified starches allows high solid confectionery products to be easily deposited. Thinned starches can be cooked with sweeteners and water to a low moisture content without becoming too viscous.
The gel-forming, setting and textural properties of thinned starches and consequently the selection of the right starch type are very important for confectionery manufacturers.
- AccuCoat® Modified Starches
- AccuFlo® Modified Starches
- Clean Set® Modified Starches
- Cargill Set® Modified Starches
Consumer attitudes towards tasty and convenient foods, coupled with a preference for seafood, poultry and vegetables, have given food processors the opportunity to adapt existing products by improving appearance, taste and shelf-life.
An innovative range of batter starches has been developed with different adhesive and clear coating functionalities to meet the demand for versatile coatings with high crispiness and optimal structural integrity.
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.