Cargill adds four new tapioca starches to its SimPure starch portfolio

Photo © stock.adobe.com/Artem

Cargill (Minneapolis, MN) added four tapioca starches to its existing lines of corn- and potato-sourced starches; two sold under its SimPure 996 line and two under its SimPure 999 line. The new starches work in applications such as dairy and dairy alternatives, sauces and ready meals, meat alternatives, and pet food. 

“As we evaluate new starches, we’re careful to balance process tolerance and functional performance with other critical factors like sensory and consumer acceptance,” said Erin Radermacher, Cargill’s senior technical services specialist, in a press release. “Our new high-performing tapioca starches do it beautifully. Consumers will love how they label, and formulators will love all that they can do.”

They offer a neutral flavor profile while offering functional attributes. For example, the tapioca starches in the SimPure 996 series create soft gel textures for spoonable yogurts and firm but succulent meat alternatives. These high process-tolerant starches offer a creamy mouthfeel, water-binding properties, and good cold-storage stability.

The tapioca starts in the SimPure 999 series are non-gelling, and deliver creamy, indulgent textures. Designed for stirrable yogurts, pumpable fruit preps, and other applications that require a thick but fluid texture. They offer excellent cold-storage stability, controlling syneresis over shelf life and are a good choice for kettle-cooked soups, sauces, and ready meals.