Custom Texturizing Systems by Application
Sourcing multiple ingredients can involve contacting several suppliers, dealing with quality and regulatory requirements, and resolving supply chain and production issues. Using Cargill’s Custom Texturizing Systems helps customers manage risk and save precious time.
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Proven, trusted and experienced business partner.
- Cargill’s experienced technical experts are proven customized solutions providers.
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Broad portfolio, global resources and buying power.
- Cargill offers a wide variety of label-friendly ingredient replacements which equal or improve product performance.
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Reliable and sustainable supply chain.
- Cargill’s reliable supply and superior customer service minimize risk.
Applications
- Bakery Systems
- Beverage Systems
- Confectionery Systems
- Convenience Foods Systems
- Dairy Systems
- Meat Systems
Emulzym™ texturizing systems
Emulzym™ texturizing systems are coprocessed blends of hydrocolloids and emulsifiers to form highly functional bakery systems with advantages over simple dry blending. Emulzym™ texturizing systems are designed to improve dough properties such as handling, machinability, extensibility and consistency resulting in baked goods with improved crumb texture, enhanced softness, improved volume, better layering aspects, better shape and moisture retention.
Gelogen™ texturizing systems
Gelogen™ texturizing systems can be used in many food applications and categories such as: icings, glazes, fillings, toppings and bakery. These texturizingsystems provide freeze/thaw stability, optimum sheen, thermostability, smooth texture, syneresis control, extensibility, consistency, improved crumb structure, enhanced softness and volume, shape retention and moisture control. Gelogen™ texturizing blends also can be used for egg replacement.