1. Glucose syrups
  2. Maltose syrups
  3. Dextrose syrups
  4. Fructose containing syrups


Dextrose monohydrate and anhydrous dextrose are available in a variety of particle size distributions and granulometry to provide ease and stability of blending. Dextrose can be used to replace up to 25% of your sugar usage.

It is available in both:

  1. Anhydrous Dextrose
  2. Dextrose Monohydrate


Syrups are available at:

  • 9%
  • 18%
  • 30%
  • 42%

Spray Dried Glucose 

Spray dried glucose syrup powder is obtained by enzymatic conversion of starch. It is available in a number of DE levels.


Maltodextrins are obtained by the partial hydrolysis of starch whereby the basic polymeric structure is retained. Products with different dextrose equivalent values (DE) are offered. Maltodextrins are water soluble, non-sweet products that are supplied as spray-dried powders.


1. Sorbitol - is the most commonly used polyol, it is derived from glucose. It is available in powder form (Particle size can vary from coarse to very fine on request) and as a concentrate aqueous solution and as syrup

2. Maltitol -is produced by hydrogenation of the disaccharide maltose, it is available as a crystalline powder and as a syrup.

3. Mannitol - is produced by hydrogenation of Glucose syrup. Mannitol is available as a crystalline powder, Mannitol is often used a dusting powder to protect products against moisture absorption.

4. Isomalt - is produced from sugar (sucrose) by initial enzymatic conversion. Isomalt is available as a crystallised powder with different granulometries as a pure syrup and in a liquid blend with a special Maltitol syrup.

5. Erythritol (Zerose) - is produced from glucose by a fermentation process. It is available as a crystalline powder in various granulometries Bulk zero calorie

Speciality sweeteners

  1. Trehalose – Cargill Treha® is a diglucose sugar found in nature. It can be used as excipient during freeze drying of a variety of products in the pharmaceutical industry and as an ingredient for dried, baked and processed food. It is especially well suited for sweetening nutritional drinks and other energy products used by consumers as part of their daily eating habits. As a multi-functional sugar with nearly half the sweetness of sugar (sucrose), Trehalose will strongly improve the taste, texture and appeal of your foods and beverages.
  2. Truvia® – is a stevia leaf extract is a versatile, zero calorie sweetening ingredient from natural origin. If you are looking to reduce sugar and calories in your food or beverage product, consider Truvia.

Alcohol/Alcohol Blends

The grain and potable alcohol produced by Cargill features constant pure quality and is consequently an essential and value-added raw material for the food sector. Cargill’s alcohol is a key ingredient in a broad spectrum of applications: flavours, fragrances, shelf life extension, acetic fermentation, extraction, etc.

  1. Potable-Cargill’s potable alcohol is used in the manufacture of alcoholic and non-alcoholic beverages.
  2. Industrial-Cargill produces and commercializes ethanol for industrial applications for use in products including solvents, extractants, antifreeze and intermediates in the synthesis of various organic chemicals. This includes both synthetic and organic ethanol in a wide range of qualities, either with or without the use of denaturants. This alcohol is used widely in the coatings, printing inks and adhesives industries.
  3. Pharmaceutical-Cargill produce ethanol from a renewable source and  supplies agricultural ethanol for the production of pills, extracts, tinctures, API and several other pharmaceutical applications. Cargill obviously adhere to the most stringent quality standards and fulfil all the requirements of the European Pharmacopoeia.

Vital Wheat Gluten

Vital Wheat Gluten (VWG) is a protein derived from wheat flour. VWG provides consistency in flour, improved dough machinability and extended shelf life for finished products. VWG is most commonly used in pastas or breads. VWG is the natural protein found in wheat. It can improve texture and elasticity in food applications. The gluten is dried in a way which retains its vital properties when reconstituted. The resulting VWG is a tan powder with a neutral taste.

Corn Gluten/Prairie Meal

Corn Gluten/Prairie Meal is the dried product resulting from the extraction of starch from maize. It is composed principally of gluten obtained during the separation of starch. Its consistency is that of a coarse powder with a bright golden colour.Primary usage in animal feeds and has a minimum level of 58% protein.


Cargill supply a wide variety of starches. For the most part these are based on maize (corn), waxy maize, wheat and potato. These starches are offered as native and modified and are designed for use across a broad spectrum of industry. From industrial binders to custard, from corrugated cases to tableting, starch, one of the most versatile materials known to man plays its’ vital part.


  1. Maize
  2. Wheat
  3. Waxy-maize
  4. Potato
  5. Tapioca


  • We can offer a full range of modified food starches based predominantly on maize and waxy maize.


We offer the most extensive range of lecithin products for all types of applications. Stocking fluid, de-oiled and fractionated lecithin products, which are classified in a unique quality system of four major grades, which guarantee the food safety and quality according to the requirements of the individual final application. Lecithin provides the invisible finishing touch that is reflected in the quality and excellence of so many foods, including the smoothness of chocolate, the fine texture of bread and the spreading properties of margarine. But the food industry is only one of many application areas for lecithin. It also is used in nutritional supplements, pharmaceuticals, and in animal feeds, cosmetics and the biotechnology industry.


We offer a very extensive range of commercially available alginates. These are based on a wide variety of different types of brown seaweeds (phaeophyceae). Being cold-soluble, partially thermostable and having various gelation mechanisms, alginates are a very versatile type of hydrocolloid widely used in more than 300 known commercial applications, Applications consist of both thickening and gelling agents



We offer one of the widest ranges of commercially available carrageenans, using a large variety of different types of red seaweeds (Rhodophyceae). Together with Cargill’s recognised formulation expertise, this enables the formulation of commercial carrageenan products tailored to very specific needs in different applications. Carrageenans are used as thermoreversible gelling, thickening and stabilizing agents in a wide variety of applications, mainly in the food industry.


We offer one of the widest ranges of commercially available pectin. Our products offer fully functional flexibility regarding gelation, setting speed, viscosity, mouth feel and stabilisation, while ensuring full controllability and consistent final performance. The bulk of the world’s pectin production is used for the preparation of jams and jellies, but pectin has increasingly gained significance as a gelling agent in acidic food products due to its stability at low pH values. Widely used in the beverage, confectionery and dairy industry.

Xanthan gum

It includes regular and transparent grades, available in powdered or granulated form. Naturally occurring polysaccharides from higher plants and seaweeds have been in use for a long time.Xanthan gum is known for its thickening and stabilizing properties. Thanks to its unique rheological properties, xanthan gum is commonly used in many food and speciality industrial applications.

Locust Bean Gum

Cargill offers various types of locust bean gum and guar gum flour or extract. Each product has been formulated to suit the requirements of a specific area of application.Locust bean gum originates from the seeds of Ceratonia siliqua, the European carob tree, which is evergreen and leguminous. Many leguminous plant seeds contain galactomannans: polysaccharides with thickening properties. Locust bean and guar gum are the most frequently used raw materials for thickening. Locust bean gum and guar gum can be used alone, but are also often used in combination with carrageenan or other hydrocolloids in food applications.

Guar Gum

Guar originates from India and Pakistan, but today it also is cultivated in the USA.  It is extracted from the albumen of Cyamopsis tetragonolobus seeds, an annual leguminous plant. Guar seeds have the same structure as locust bean seeds but are slightly smaller in diameter. Guar gum is most frequently used as a raw material for thickening. Guar has instant viscosity development at room temperature (cold soluble) and creates a long texture with a reduced flavour release. Guar has no interaction (gelation) with other polysaccharides but high synergistic effect with xanthan gum (viscosity)

Functional Systems

Functional Systems are a blend of hydrocolloids usually comprising of some combination of locust bean gum, guar gum, xanthan gum and a starch. However, bespoke blends are available.

Functional Systems are value-added solutions for innovative textures. Cargill’s range of functional systems provide innovative solutions that meet your exact needs.

So whether it is healthy baked goods, great tasting convenience foods, nutritious dairy products, authentic frozen treats, innovative confectionery, premium or exotic fruit products and beverages, or pleasurable meat products, we will provide the key to success that will keep you well ahead of the market.


Glycerine is a very versatile compound that is available in both refined and crude forms. Refined USP grade glycerine can be used in many personal care, excipient, food, home care and industrial applications. USP Glycerine offers moisturizing, emulsifying, and sweetening functionalities. Glycerine can be used to increase density, viscosity, thicken formulations and reduce freezing points in a wide variety of applications. In addition, Cargill can supply a wide variety of crude and technical glycerine to meet your customized formulation needs.


Cargill REGENASURE® Glucosamine is manufactured from a common, naturally occurring source. Cargill’s Glucosamine is non-shellfish, non-animal derived product and meets the specs of the United States Pharmacopoeia- National Formulary (USP-NF) for Glucosamine Hydrochloride, and is certified Kosher and Halal.












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