Cargill Texturizing Solutions is a leading supplier of gelling and thickening agents, as well as emulsifiers, focusing on supplying the global food and beverage industries. We offer specific solutions for improving stability, texture, consistency and shelf life in multiple food applications, based on a wide palette of ingredients. These ingredients include hydrocolloids, emulsifiers, lecithins, starches and soy flours.
Our texturizing solutions business started operations in Thailand in 2006. We are offering our customers a broad product portfolio comprised of:
Hydrocolloids: Gelling and thickening agents for food and non-food applications, including xanthan gum, scleroglucan, carrageenans, locust bean gum, guar gum and pectins.
Starches & Derivatives: Native and modified starches from various raw materials, used as gelling and thickening agents for food and non food applications. These include native starches and maltodextrins, pregelatinized starches, resistant starch, thinned starches, starch esters and esters.
Soy Proteins: Flours and textured soy flours as the source for high quality protein and healthier food including soy flours and textured, flavored soy products.
Lecithin: Extracted from vegetable oils and egg yolk as natural emulsifiers for food and feed, including fluid, de-oiled and factionated lecithin.
Functional Systems: Blends of hydrocolloids and emulsifiers profiting from synergies amongst the ingredients. These include standard and tailored systems for dairy, frozen foods, meat and fish, bakery and icing products, sauces and dressings, instant products, and water dessert gels.
Bioactive Dietary: As active value enhancers for functional food, ingredients, ingredients supplements and special nutrition. These include collagen, phosphatidylcholine (PC), phosphatidyIserine (PS), and phosphatidylinositol (PI).