13 search results

Description

C Tex® modified starch offers a variety of texturizing benefits, including thickening, optimized viscosity, smoothness, good acid, heat, and surface tension stability, especially in situations requiring long shelf life. In addition, its optimizable mouthfeel properties allow it to be used in a wide range of products from sauces to fruit preparations.
 

Description

Vaniköy F85 fructose syrup can help formulators meet challenging demands by 30% sugar reduction. Vaniköy F85 is a 85% pure fructose syrup, it draws its sweetness from the same type of sugar found in most fruits at high levels. Fructose, or fruit sugar as it’s often called, is the sweetest of all naturally occurring sugars.

Description

Vaniköy F85 Plus is sweeter than sucrose, enabling formulators to deliver the same sweet taste at lower usage levels, reducing both calories and sugar content.

Description

Vaniköy SweetBalance® is derived from corn starch, whereby the basic polymeric structure is retained. SweetBalance® serves as highly useful tool in various food formulations.

Description

Poli 18 is a liquid maltodextrin syrup which has DE value lower than 20, 70% dry solid . It provides a cost effective sugar reduction solution compared to the fibers and low relative sweetness versus sucrose. Derived from corn starch, whereby the basic polymeric structure is retained, Poli 18 serves as highly useful tool in various food formulations.

Description

Native starches are derived from sources such as maize, waxy maize, high amylose maize, wheat, tapioca and potato; native starches are generally used for the purpose of food texturizing and thickening. They are dispersable in cold water and swell to different degrees depending on the temperature used. Native starches have very good thickening, gelling, moisture retention and anti-staling properties.

Description

Baklava starches are derived from corn; they are generally used for the purpose of easier spread dough and texture. They have anti-caking and dusting properties. They are dispersable in cold water and swell to different degrees depending on the temperature used.

Description

Low hot paste viscosity of Cargill’s label friendly thinned starches allows for improved depositing in high solid confectionery products. Confectionery starch can be cooked with sweeteners and water to a low moisture content without becoming viscous.
Confectionary Starch (MS03055) helps;
- to reduce viscosity to allow to use the starch at higher percentages and improve depositing in high solid confectionery product,
- increase water dispersibility, controls gel strength, provides faster and firmer gel formation.

Description

Low hot paste viscosity of Cargill’s label friendly thinned starches allows for improved depositing in high solid confectionery products. Confectionery starch can be cooked with sweeteners and water to a low moisture content without becoming viscous.
It helps to;
–reduce viscosity to allow to use the starch at higher percentages and improve depositing in high solid confectionery product
–Increase water dispersibility, controls gel strength, provides faster and firmer gel formation

Description

Low hot paste viscosity of Cargill’s label friendly thinned starches allows for improved depositing in high solid confectionery products. Confectionery starch can be cooked with sweeteners and water to a low moisture content without becoming viscous.
It helps to;
–reduce viscosity to allow to use the starch at higher percentages and improve depositing in high solid confectionery product
–Increase water dispersibility, controls gel strength, provides faster and firmer gel formation

Description

Derived from corn starch, Fructose & Glucose Syrups give food and beveragess sweetness, nutritive, sensory and physical properties. They comes in a stable liquid form, is clear in color and as such does not require additional processing. It is a cost-effective alternative to invert sugar syrups and sugar-glucose-fructose syrup blends. Our range of fructose-glucose syrups with a fructose content 55-95% of gives these cereal sweeteners moderate to high relative sweetness. They offer a wealth of functional benefits, such as controlled browning and freezing point depression, in addition to significant cost and process efficiencies.

Description

Our wide range of glucose syrups are characterized by lower to moderate relative sweetness, higher viscosity and body compared to sucrose, and inhibition to crystallization. They can be tailored to offer the right level of sweetness and functional properties.

Description

Derived from corn starch, Fructose & Glucose Syrups give food and beveragess sweetness, nutritive, sensory and physical properties. They comes in a stable liquid form, is clear in color and as such does not require additional processing. It is a cost-effective alternative to invert sugar syrups and sugar-glucose-fructose syrup blends. Our range of glucose-fructose syrups with a fructose content of 7%-42% gives cereal sweeteners moderate to high relative sweetness. They offer a wealth of functional benefits, such as controlled browning and freezing point depression and humectant next to significant cost and process efficiencies.