Cargill introduces pectin-starch texture solutions for bakery fillings

Bakery manufacturers can now benefit from a new palette of bakery filling recipes in both pectin and starch.

Used at different ratios, Cargill’s combination of pectin and starch offers enhanced functionality and optimal texture in all types of bakery fillings.

The new texture solutions, which have been obtained by using specific combinations of Unipectine pectins and starches from Cargill’s C*Tex™, C*CreamTex and C*PolarTex ranges, cover a large variety of uses, from ready-to-use bakery fillings to highly tailored formulations.

The applications ensure optimal texturizing performance, a reduction in product development costs for manufacturers and increased speed to market.