Modified starch solutions for culinary

Dried Glucose and Maltodextrin solutions for culinary 

Application Starch Type Features / Benefits

Soups and Sauces

SimPure® solutions for culinary applications soups

 

C*Dry ® MD

  • Maltodextrins with a range of DE to add bulk and mouthfeel, with limited sweetness
C*Dry ® A

  • Agglomerated maltodextrins and spray dried glucoses for ease of dispersion

C*Dry ® GL

  • Spray dried glucoses bring some sweetness and mouthfeel

Dressings

Modified starch solutions for culinary dressings

 

C*Dry ® MD

  • Brings body without sweetness

C*Dry ® Light

  • Enables creamy mouthfeel in reduced fat dressings

Batters and Coatings

Modified starch solutions for culinary batters and coatings
 

 

C*Dry ® MD

  • Used to carry flavors and herbs and spices

 

Disclaimer: Reference to your own analysis is required for labeling / claims

 

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.