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Cargill Texturizing Solutions Philippines, Inc.
Cargill Texturizing Solutions is one of the world’s leading suppliers of texturizers and emulsifiers to the global food and beverage industry, as well as the pharmaceutical and cosmetics markets. Cargill Texturizing Solutions offers specific solutions for providing texture in multiple food applications, based on a wide palette of ingredients, including hydrocolloids, emulsifiers, lecithins, cultures, starches, soy flour and functional systems. From design through development to manufacturing, Cargill Texturizing Solutions is committed to creating with its customers innovative new products for consumers to enjoy.
Cargill Texturizing Solutions has a presence on five continents. A network of local affiliates, sales offices, technical laboratories and Applications Centers ensures close proximity to customers.
In stock
Scleroglucan is a water soluble natural polymer produced by fermentation of the filamentous fungi sclerotium rofsii.
Its remarkable rheological properties and stability over a wide range of pH's, salinities, and temperatures make this neutral non-ionic polysaccharide suitable for a number of...
Group: Nutritional supplements
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Xanthan gum was discovered 50 years ago in Illinois (USA). It is a polysaccharide produced as a secondary metabolite by a biotechnological fermentation process, based on the culture, in aerobic conditions, of a micro-organism: Xanthomonas campestris.
Many micro-organisms, bacteria in particular,...
Group: Food Stabilizers
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Pectin is a natural component of plants, especially abundant in fruit such as apples and citrus. It is associated with cellulose in plant tissues, where it plays a fundamental role in determining their mechanical properties.
In plant cells, pectin is linked to cellulose to form protopectin, which...
Group: Pectines
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Cargill's Cstarches 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...
Group: Starch
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The locust bean has been known for its thickening properties since ancient times: the Egyptians used locust bean paste to glue bandages onto mummies. However, it was only early in the 20th century that locust bean gum (LBG) became an industrial product.
The carob has a very uniform seed size,...
Group: Flour
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Alginates are salts of alginic acid, which is a polyuronide made up of a sequence of two hexuronic acids: beta-D mannuronic acid and alpha-L guluronic acid. They are extracted from brown seaweeds and are used as partially non-thermoreversible gelling and thickening agents in various...
Group: Sodium alginate
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The development of high quality food and beverages to support health, convenience and well-being is a continuous process of innovation and creativity. Positive attitudes towards soy and consumer demand for healthier foods will continue to drive new product growth for years to come.
Cargill's soy...
Group: Soy protein
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Many leguminous plant seeds contain Galactomannans. Guar gum, obtained from the seeds of Cyamopsis tetragonolobus, an annual leguminous plant originating from India and Pakistan, is known for its thickening properties. It is also cultivated in the United States.
Guar fruit is a pod; its seeds have...
Group: Food Stabilizers
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Carrageenans are polysaccharides (galactose) with a varying degree of sulfatation (between 15% and 40%). They are extracted from red seaweeds and are used as thermo reversible gelling and thickening agents, mainly in the food industry.
More than six hundred years ago, Irish moss was used in...
Group: Carrageenans
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Lecithin was discovered in 1846 by the French chemist Maurice Gobley. He isolated an orange-colored substance from egg yolk and called it lecithin after the Greek name for egg-yolk ("lekithos").
The industrial production of lecithin started in the nineteen-twenties when the Bollmann extraction...
Group: Lecithin
