Cargill targets tomato ‘pulpiness’ with corn starch ingredient

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.

Cargill targets tomato ‘pulpiness’ with corn starch ingredient

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

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