Cargill

Last updated January 31, 2026

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Clean label amylopectin starch networks: CargillRecent Research Landscape

Inconsistent particle hydration leads to poor sensory profiles and odor retention in topical formulations. Controlling the starch polymer network stabilizes the release of active ingredients and ensures specific textural consistency.

What technical problems is Cargill addressing in Clean label amylopectin starch networks?

Thermal texture degradation

(9)evidences

Native starches lose structural integrity and pulpy viscosity during high-heat processing. Preventing thermal breakdown ensures consistent mouthfeel in shelf-stable food products.

Uncontrolled volatile substance release

(2)evidences

Uncontrolled perspiration and bacterial byproduct accumulation lead to sensory discomfort and social stigma. Mitigating these issues improves consumer hygiene and product efficacy.