Cargill's starches

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 as per table below.