Texturizers & Emulsifiers

Hydrocolloids are polysaccharides of high molecular weight extracted from plants and seaweeds or produced by microbial synthesis.

The polysaccharide industry started in the first decades of the 20th century. Since then, the knowledge of carbohydrates combined with the latest industrial techniques has permitted the production of hydrocolloids with consistently higher purity, continuously meeting more demanding market specifications. All of our products conform to international standards.

Cargill Texturizing Solutions offers a broad range of hydrocolloids;  they are used in all areas of the food industry and in a growing number of cosmetic, pharmaceutical and technical applications. Cargill’s hydrocolloids portfolio includes :

• Alginates
• Biopolymers (Xanthan gum and Scleroglucan)
• Carrageenan
• Locust Bean Gum
• Pectins

Lecithin was discovered in 1846 by the French chemist Maurice Gobley. He isolated an orange-colored substance from egg yolk and called it lecithin after the Greek name for egg-yolk ("lekithos").

The industrial production of lecithin started in the nineteen-twenties when the Bollmann extraction process enabled large quantities of lecithin to be obtained from soybeans instead of eggs. This paved the way for the production of various types of lecithin of different plant origins for a wide variety of uses. Cargill started to work with lecithin more than 70 years ago. A wealth of specialized experience gives Cargill a thorough knowledge of the characteristic properties of the constituents of lecithin, the individual application requirements of a broad spectrum of industries and the wide range of available processes and technologies.

Traditionally the key food applications for lecithin have been chocolate and confectionery, margarine and spreads, bakery as well as beverages (powdered / instant).
With the development of more specialized and tailored qualities through various technologies, the use of lecithin is growing in food segments such as convenience food, processed meats, and ice cream.

Cargill makes various types of lecithin under a number of brands including:

Fluid lecithin

• Topcithin™
• Leciprime™
• Lecisoy™
• Chocotop™

Tailored fluid lecithin

• Emulfluid™ range

De-oiled lecithin

• Emulpur™
• Lecigran™
• Emultop™
• Lecimulthin™

Selected / fractionated de-oiled lecithin

• Metarin™

The development of high quality food and beverages to support health, convenience and well-being is a continuous process of innovation and creativity. Positive attitudes towards soy and consumer demand for healthier foods will continue to drive new product growth for years to come.

Cargill’s soy flours offer flexibility and functionality such as texture improvement, protein enhancement, viscosity building, water and oil management and gelling properties, while ensuring a consistent final performance.

Cargill has developed a showcase of breads, baked goods, meats and other foods that contain soy protein in sufficient levels to promote its health benefits. We’ll help you achieve the taste, mouth feel functionality and nutrition profile you – and your customers – are looking for.

We provide a range of soy products under a range of brands including:

• ProFull™ - Full-fat soy flour
• Prolía™ - Defatted soy flour

The Prolía™ line of soy products is produced from high quality beans which are further processed into a variety of soy products, including flour, flakes, and grits. The main application is bakery.

• Prosanté™ - Textured soy flour

Prosanté™ is a high quality source of protein. This textured soy flour has a protein content of 54% and is available in a variety of shapes and sizes. Main application is meat and nutrition bars.

Cargill’s starches have been developed to fulfill the versatile needs of modern food processes and cuisines. They offer major functional benefits and contribute to the overall quality of food and beverages.

Starch is the primary source of stored energy in cereal grains. Although the amount of starch contained in grains varies, it is generally between 60 and 75% of the weight of the grain and provides 70-80% of the calories consumed by humans worldwide. It occurs in nature as water-insoluble granules and is available as industrial raw material.

The most common starches used in the food and beverage industry are extracted either from cereals (maize or corn and wheat) or roots and tubers (tapioca and potato).

Cargill Texturizing Solutions’ starch range includes native starches, thinned starches, stabilized starches, roll-dried and cold water swelling starches, specialty starches and resistant starches under a variety of brand names. Visit Cargill.com for more information about our starches and brands.

 

Cargill’s functional systems start with the combination of at least two ingredients delivering distinctive functionality other than achievable with separate ingredients. They provide innovative solutions that meet food manufacturers exact needs regardless of the quality of the raw materials or technology level of the processing equipments.

Cargill’s functional systems provide multiple benefits to customers : they save time and costs by speeding processing and reducing time to market. 

The basic constituents used in these ready-blended formulations include polysaccharides such as carrageenans, pectins, alginates, xanthan gum, locust bean gum and guar gum; and other raw materials such as starches, soy proteins, dairy proteins, gelatin and emulsifiers which may be added to meet specific requirements.

Cargill’s blending operations are strategically located around the globe in Atlanta (USA), Mexico City (Mexico),  Baupte (France), Vigonza (Italy), Kalisz (Poland), Rubi (Spain) and Beijing (China), with research and development (R& D) and applications support at each site. This ensures that Cargill can meet its customers’ specific needs locally while ensuring world class quality levels.

Cargill’s functional systems production sites are ISO 9001 : 2000 certified, as well as Halal, Kosher, AIB, organic and NGM (by SGS) certified.

Cargill’s functional systems can combine all types of single ingredients and therefore provide all types of functionalities as needed, for a well suited final texture. From core systems to compounds, they find their main usage in texturizing/stabilizing, but also in coloring, flavoring, protection and health.

Produced from raw materials of vegetable origin, Cargill’s emulsifiers include mono-diglycerides, lactic esters of MG, citric esters of MG, polyglycerol esters and specialities.

Cargill’s emulsifiers are combinations of:

• Vegetable fats: (palm oil, cocoa oil, olive oil)
• Fatty acids: (stearic acid, palmitic acid, oleic acid, ricinoleic acid)
• Alcohols: (glycerol, sucrose, sorbitol, propylene glycol)
• Organic acids: (citric acid, lactic acid)
• Others: (lecithin, waxes)

The main texturizing/stabilizing/emulsifying food applications for Cargill’s functional systems and emulsifiers are in:

• Dairy : cheeses, fresh dairy products
• Meat products : fresh processed meats, cooked meats, dry meats, specialties : aspics, meat and fat analogues
• Ice cream & frozen desserts
• Instant products & water dessert gels
• Bakery : yeast breads & rolls, sweet goods, frozen doughs, glazes & icings
• Fruit products : fruit sauces, syrups, fruit preparations, compotes
• Sauces & dressings, dips, gravies
• Confectionery : fruit snacks and jelly candies, cake decorations, hard candies
• Beverages : fruit juices, near water drinks

Cargill’s functional systems are sold under a number of well established brand names, of which the most popular ones are : Lygomme™, Flanogen™, Gelogen™, Emulzym™, Protex™, Daritech™, and Tex Design™.

In Asia, functional systems produced at Cargill’s Beijing (China) production plant are sold under the brand Protex™.

In the Philippines, Cargill’s emulsifiers are sold under the brand Deca™ and used in a variety of applications, specifically confectionery and bakery.