Cargill targets tomato ‘pulpiness’ with corn starch ingredient

By Caroline SCOTT-THOMAS

- Last updated on GMT

Cargill targets tomato ‘pulpiness’ with corn starch ingredient

Related tags Starch

Cargill has developed a modified corn starch to improve the pulpiness of tomato-based products.

The ingredient, dubbed C*PulpTex 12931, is a coarse, cross-linked, roll-dried starch, which aims to improve the texture and visual appeal of tomato-based soups, sauces and condiments, the company said.

“Here in Europe, we are experiencing a return to more traditional taste profiles, enjoying those pulpy textures we associate with home cooked meals,”​ said Judd Hoffman, starch business manager for Cargill Texturising Solutions.

The company claims the starch can withstand extended cooking and harsh processing, with good acid, heat and freeze-thaw stability.

“Whilst it has been developed to enhance the texture of tomato-based convenience foods, it can also be applied in bakery fillings, jams, and beverages to achieve optimal body and texture,”​ added food starch product manager Laura Goodbrand.

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