Products in Texturizers: Gelling Agent

NUTRALYS® F85M Pea Protein Isolate is a functional pea protein that provides emulsifying and gelling properties for culinary applications and gluten-free baked goods. Benefits Gluten-free Naturally derived Non-GMO Plant-based Vegan Features Medium particle size Excellent digestive tolerance

CLEARGUM® PG 9020 Modified Starch is a gelling agent for processed and imitation cheese and other food applications. Benefits Provides gelling, melting and stretching properties Features Thin boiling modified starch Derived from potato (E1420) in cheese High elasticity Good transparency Very low viscosity

MAIZE STARCH AMYLO N-400 is a high amylose maize starch. It is used to help formulate textures for cereals, salty snacks and savory batters and coatings. Benefits Enhances sensory experience Adds crispiness and crunchiness Provides gelling formulation benefit Features Separated from the grain of maize by a wet milling process Neutral white to slightly yellow odorless powder

CLEARGUM® PG 80 05 is a modified starch that can be used as a gelling agent in jelly beans, wine gums and jellies. Benefits Plant-based alternative to gelatin Promotes chewiness Enhances formulation performance EFISC, Halal and Kosher certified Features Derived from potato (E1420) Thin boiling Good transparency High elasticity Low viscosity

Cargill Set 05133 is a product composed of an acid-treated blend of maize starches. It is available in both solid and powder forms and offers several features, including being odorless, free from major allergens, easy to use, maintaining good consistency, providing low viscosity, improving texture, containing a high amylose content, and being suitable for Vegans and Ovo-Lacto Vegetarians. This starch is commonly used in various end applications, including confectionery products, jellies, gummies, candies, and spice seasoning.

AmyloGel 030N7 is a product made from corn (maize) and is available in powder and solid forms. It functions as an anti-sticking agent and a gelling agent. Notable features of this product include good gelling properties, suitability for ovo-lacto vegetarians, freedom from major allergens, and compatibility with a vegan diet.

AmyloGel 3003 is a native high amylose corn starch with corn (maize) as the raw material. It is 70% high amylose type starch refined from a special hybrid corn, offering fluid hot viscosity and rapid viscosity development upon cooling. It quickly sets to a firm gel, providing unique functionality in predust for battered and breaded foods.

AmyloGel 3001 is a versatile product made from native high-amylose corn starch. It is available in both solid and powder forms, offering a range of applications. Known for its low viscosity, it contains a high amylose content. This product is suitable for both Vegans and Ovo-Lacto Vegetarians, and it is free of major allergens. AmyloGel 3001 is particularly well-suited for candies and confectionery products, as it possesses good gelling properties, enhancing the quality of the final products.

Unipectine® for Dairy & Dairy Alternatives is a food additive utilized as a texturant, serving as a thickener and/or gelling agent, especially suitable for the production of dairy desserts, particularly when calcium is present. This product comprises low-methoxyl amidated pectin E 440ii and dextrose, and it is characterized by its creamy-white to light brown-powder appearance with a neutral odor and taste.

Cargill Carageenan for Dairy & Dairy Alternatives - Satiagel & Satiagum is a food additive utilized as a texturant. It acts as a proficient gelling agent, particularly designed to stabilize sterilized dairy products like UHT (ultra-high temperature) liquid creams. This product consists of Carrageenans E 407 and Dextrose, and it is characterized by its creamy-white to light-brown powder appearance, coupled with a neutral odor and taste.

Cargill Set 05034 is a product derived from acid-treated and thinned common corn starch. It is available in both powder and solid forms. This product offers several features, including suitability for Ovo-Lacto Vegetarians, texturizing properties, being odorless, low viscosity, free of major allergens, suitability for Vegans, and good binding and gelling properties. These attributes make it a versatile and inclusive choice for various applications.

Unipectine® for Beverages is a food additive employed as a texturant, functioning as a thickener and/or gelling agent, especially suited for the manufacturing of beverages at a recommended dosage ranging from 0.10 to 0.40%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Satiagel™ ME 6 is a blend of food additives used as a texturant, particularly as a gelling agent. It is recommended to be used at a dosage of between 0.50% and 1%. In clear-water desserts, it develops a brittle and firm texture. When used with extracts of locust bean gum, the texture becomes soft, and syneresis is limited. Satiagel™ ME 6 is ideal for use in quick-set gels, such as tortenguss and quick-set jellies, by adding starch. It is also used in aspic jellies, often in combination with gelatin.

Unipectine® for Fruit Applications is a food additive utilized as a texturant, functioning as a thickener and/or gelling agent, especially suitable for the production of fruit preparations such as jams, particularly when calcium is present. It comprises low-methoxyl amidated pectin E 440ii and dextrose and is characterized by its creamy-white to light brown powder appearance with a neutral odor and taste.

Cargill Set 05130 is an acid-treated blend of maize and high amylose maize. Its functionality includes being a convenient, easy-to-use one-bag mix, low viscosity, significantly reduced candy drying time, firm gel upon setting, and consistent texture of jelly candies over long-term shelf life. This product is recommended as a gelling agent for products such as jelly bean centers, orange slices, mint leaves, and spice drops.

AmyloGel 03003I is a native high amylose corn starch with corn (maize) as the raw material. It is 70% high amylose type starch refined from a special hybrid corn, with fluid hot viscosity, rapid viscosity development upon cooling, and quick setting to a firm gel. This product provides unique functionality in predust for battered and breaded foods and formed and extruded products.

Cargill Set 05041 is a modified starch derived through hydrolysis and is available in both powder and solid forms. This versatile product is characterized by its good gelling properties, making it a valuable addition to various applications. It is suitable for Ovo-Lacto Vegetarians, offering improved clarity, texturizing abilities, and an odorless profile. With low viscosity and being free of major allergens, it is an excellent choice for Vegans and provides good binding properties, enhancing its versatility.

Satiagel™ ME 4 SB is used as a texturant and gelling agent, recommended for use at a dosage of between 0.50% and 1%. In clear-water dessert gels, it develops a brittle and firm texture. When used with extracts of locust bean gum, the texture becomes soft, and syneresis is limited. It is suitable for use in quick-set gels, like tortenguss and quick-set jellies, by adding starch. It is also used in aspic jellies, often in combination with gelatin.

Cargill Set 05033 NGM is a product consisting of acid-treated, thinned non-GM (NGM) common corn starch. It is available in both solid and powder forms and serves various functions, acting as a gelling agent, binder, and texturizing agent. This versatile product offers numerous features, including improved clarity, texturizing properties, odorlessness, freedom from major allergens, suitability for Ovo-Lacto Vegetarians, low viscosity, suitability for Vegans, and good binding and gelling properties.

Cargill Set 05030 is a product derived from acid-treated and thinned common corn starch. It is available in both solid and powder forms. This product offers a range of features, including texturizing properties, being odorless, being stable under acidic pH conditions, being free of major allergens, heat stability, suitability for Ovo-Lacto Vegetarians, low viscosity, suitability for Vegans, and good binding and gelling properties. These characteristics make it a versatile and inclusive choice for various applications.

Cargill Set 05032 is a product made from acid-treated and thinned common corn starch. It is available in both solid and powder forms. This product offers various features, including improved clarity, texturizing properties, being odorless, stable under acidic pH conditions, being free of major allergens, heat stability, suitability for Ovo-Lacto Vegetarians, low viscosity, suitability for Vegans, and good binding and gelling properties. These attributes make it a versatile and inclusive choice for a wide range of applications.

Cargill Set 05131 is an acid-treated blend of maize and high amylose maize. It offers convenience as an easy-to-use one-bag mix, low viscosity, significantly reduced candy drying time, a firm gel upon setting, and a consistent texture of jelly candies over long-term shelf life. It is recommended as a gelling agent for products such as jelly bean centers, orange slices, mint leaves, and spice drops.

Cargill Set 90030 is an acid-thinned high-amylose starch available in both powder and solid forms. This product offers various features that make it suitable for a range of applications. It is ideal for those looking for texturizing options, as it is odorless and free of major allergens. It also offers fast settings, making it a versatile choice. Cargill Set 90030 is suitable for Ovo-Lacto Vegetarians and Vegans due to its properties, such as low viscosity, good binding, good consistency, and excellent gelling properties, which enhance texture and overall product quality.

AmyloGel 03001 NGM is a native high amylose corn starch derived from non-GM (NGM) high amylose maize. It has 50% high amylose content, low hot viscosity, rapid viscosity development upon cooling, and quickly sets to a firm gel. This product is a unique corn hybrid that provides unique functionality in gum candies, speeding gel development and reducing storing time.

Satiagel™ CT 27 serves as a texturant and is particularly well-suited for preparing quick-set gels in combination with starch. When used at a dosage ranging from 0.80 to 1.50%, it yields a short and non-sticky texture. Its composition includes carrageenan (E407), dextrose, and potassium chloride (E508).

Cargill Carageenan for Confectionary - Satiagel is a food additive employed as a texturant and functions as a gelling agent, particularly suitable for dairy applications. This product comprises Carrageenan E407 and Dextrose, presenting itself in the form of a creamy-white to light-brown powder with a neutral odor and taste.

Unipectine® for Confectionery is a food additive employed as a texturant, acting as a gelling agent specifically designed for use in acidic and highly sweetened environments with a soluble solids content greater than 76% and a pH level ranging from 3.2 to 3.5. It is particularly well-suited for the manufacturing of confectionery products with or without pulp, typically used at a dosage of 0.80 to 1.50%. This product consists of high-methoxyl pectin E 440i and dextrose, presenting itself in the form of a creamy-white to light brown powder with a neutral odor and taste.

Cargill Set 05033 is a product made from acid-treated and thinned common corn starch. It is available in both powder and solid forms. This product offers various features, including good gelling properties, suitability for Ovo-Lacto Vegetarians, improved clarity, texturizing capabilities, being odorless, low viscosity, free of major allergens, suitability for Vegans, and good binding properties. These characteristics make it a versatile and inclusive choice for a variety of applications.

Cargill Set 05040 is a modified starch obtained through hydrolysis. It is available in both powder and solid forms. This product comes with several features, including good gelling properties, suitability for Ovo-Lacto Vegetarians, improved clarity, texturizing capabilities, being odorless, low viscosity, free of major allergens, suitability for Vegans, and good binding properties. These qualities make it a versatile and inclusive choice for a wide range of applications.

AmyloGel 03003 NGM is a native high amylose corn starch derived from non-GM (NGM) high amylose maize. It is produced from a special type of hybrid corn and provides unique functionality in predust for battered and breaded foods, formed and extruded products, and as a coating agent for fried products.

PurePro® Soy 70F-G is a highly functional protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial and structural properties in final products.

Ingredion Dairyblend Natural IC CL - 70000111 is a turn-key ice cream stabilizer system that stabilizes and emulsifies. It is used to replace stabilizer systems with mono and di-glycerides for a cleaner label declaration. Dairyblend Natural IC CL is NGMO* and Natural* and can be used to stabilize both hard pack and soft serve formulations.

PENBIND® 853 - 05690402 is a modified potato food starch known for its favorable gelling and texturizing properties. It is characterized by its low viscosity and short texture, and it forms a gel that melts when heated. This starch is extremely white in color and has a bland taste, making it versatile for various culinary applications. Its primary functions are as a gelling agent and texturizing agent, contributing to the desired texture and consistency in food products.

HI-SET® 377 - 31461001 is a modified maize starch that is based on both regular and high amylose corn. It has been specially developed for use in the confectionery industry. This product is available under Ingredion Incorporated's TRUETRACE® Identity Preserved Program, ensuring that it is a non-GMO product. Its primary functions are as a gelling agent, thickener, and viscosity modifier, contributing to the desired texture and consistency in various confectionery applications.

FLOJEL® 60 - 05055000 consists of specially prepared and refined modified maize starches derived from corn. These starches are specifically recommended for use in food systems that necessitate certain characteristics, including low hot viscosity and gelling properties commonly associated with starch. They primarily serve as gelling agents, thickeners, and viscosity modifiers, contributing to the desired texture and consistency in various food applications.

FLOJEL G® - TRUETRACE® IP - 05560001 modified starch is a specially prepared thin boiling food starch derived from corn. It is recommended for use in food systems that require the properties of low hot viscosity and gelling. This product is available under Ingredion Incorporated’s TRUETRACE® Identity Preserved Program for non-GM products.