New Cargill starch doesn't need heat

12/4/2008 | FoodNavigator

Cargill is introducing a quick-dispersing starch that swells in cold water and does not require heat for activation. Applications include dry-mix soups, sauces, gravies, cold-processed salad dressings, fruit-pie fillings and puddings. A representative said the starch "translates to cost advantages for manufacturers."

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