Cargill Looks to Cut Costs with Texture Solutions

Middle East manufacturers benefit from an extensive Cargill offering, including hydrocolloids (alginates, carrageenans, guar and locust bean gum, pectin, xanthan gum), emulsifiers, lecithins, cultures and enzymes, starches, soy flour and functional systems.

25/02/09 At this year’s Gulfood in Dubai, Cargill’s texturizing business will showcase prototypes of its cost-optimized texture solutions for Bakery, Confectionery, Convenience, Dairy, and Meat, demonstrating its ability to swiftly adapt to rapidly changing economic situations without compromising on taste, mouthfeel or overall appeal of consumer products.
 
Middle East manufacturers benefit from an extensive Cargill offering, including hydrocolloids (alginates, carrageenans, guar and locust bean gum, pectin, xanthan gum), emulsifiers, lecithins, cultures and enzymes, starches, soy flour and functional systems. Cargill’s ingredients, backed by its application development capabilities, provide highly tailored solutions that answer local market cost requirements and Halal needs across the region. 
 
In the Meat category, two turkey mortadellas, both Halal certified, will be available for tasting. A conventional turkey mortadella uses a subtle mix of Unimix mortadella SY.WF and AubygelRPH1060B functional systems, plus C*Gel 30002 potato starch and Prolia68235 soy protein which altogether create a delicious, protein-rich mortadella with a perfectly stabilized, firm yet juicy texture. A healthier and cost-effective version of this turkey mortadella, where meat has been replaced by vegetable proteins and restructured vegetable fat will also be on display. ProSanté68313 soy protein mimics the look and structure of cooked meat, and provides a high quality source of protein, while AdrogelGR-S functional system replaces fat and provides a thermo-resistant gel with a very high melting point and stability level.
 
In Bakery, the spotlight falls on three prototypes where egg has been partially replaced by alternative, cost-effective solutions. All offer improved handling during manufacture and extended shelf-life, whilst contributing to reduced cholesterol levels in the baked goods.  Profull 68147 full fat soy flour improves dough viscosity and handling in biscuits, with a pleasant nutty flavour and longer shelf-life. C*EmTex06328 emulsifying starch allows up to 25 percent egg replacement in sponge cakes, which remain light and fluffy with excellent crumb structure, moistness and flavour. LygommeGER0920 functional system allows up to 50 percent egg replacement in pound cakes and provides excellent volume, crumb structure, flavour and moistness. In taste panels, there has been no discernable difference when compared to standard cakes.
 
For Confectionery, Cargill experts have developed appealing alternatives for partial or total replacement of gelatin in gummies. C*ClearSet75505 modified starch is a cost-effective alternative which provides a strong chewy texture, while SatiagelPG450 carrageenan offer enhanced elasticity. A subtle mix of both ingredients offers the closest match to gelatin texture, with a cost advantage. 
 
For Convenience, prototypes of tomato ketchup and egg-free “mayonnaise-type” dressing help achieve the best balance of consumer appeal, texture, processability and value.  C*Tex06214 starch provides a smooth glossy appearance to ketchup, with excellent heat, shear and acid stability. C*PulpTex12930 modified starch allows further economical advantages by substituting tomato paste without loss of pulpy texture, while  SatiaxaneCX800 xanthan gum provides more gloss and shine and excellent thin-thick viscosity for squeezing and pouring.  C*EmTex06369 emulsifying starch, which can completely replace eggs but will still deliver excellent flavour and textural properties at optimized cost, can be used to create a “mayonnaise-type” dressing. This is suitable for consumers seeking to reduce dietary cholesterol levels as part of a heart healthy diet.
 
In Dairy, expensive dairy proteins are partially replaced by LygommeACH210 functional system, which creates a thick, creamy smooth texture, which consumers of spreadable cheeses in jars will enjoy. For spreadable cheese in individual portions, LygommeACH585 functional system compensates for dairy protein reduction and perfectly mimics the appearance as well as the delicious sensory experience of traditional triangle-shaped spreadable cheese.