Cargill

Last updated January 31, 2026

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Thermal coagulation kinetic control: CargillRecent Research Landscape

Inconsistent texture and shelf-stability in processed egg derivatives lead to significant batch waste. Precise thermal and enzymatic control of protein structures ensures uniform functional properties and product safety.

What technical problems is Cargill addressing in Thermal coagulation kinetic control?

Uncontrolled protein texture degradation

(3)evidences

Inconsistent thermal coagulation leads to poor structural integrity and undesirable mouthfeel in processed food matrices. Precise kinetic control prevents syneresis and ensures uniform binding across diverse ingredient profiles.