Cargill launches pectin-starch texture solutions for bakery fillings
27 June 2010 – The formulation challenges with bakery fillings can be complex and Cargill has brought out new texture solutions, obtained by using specific combinations of its Unipectine pectins and C*Tex, C*CreamTex and C*PolarTex starch ranges. They cover a large variety of uses, from ready-to-use bakery fillings to highly tailored formulations.
Virginie Langendorff, Cargill’s processed fruit application leader, for Europe, Middle East & Africa, says, “Traditionally pectin and starch are offered in competition to each other for bakery filling applications. Offering both has given us the freedom to design new textures and functionalities with different applications in mind, based on researched synergies and the distinctive strengths offered by each product range.”
The new pectin-starch formulations cover the complete range of bakery fillings, from neutral to acid, high or low solubility, and from bake stable to post bake applications.
