a bj _ ,:J 4 e 4 5f PH Cargill Texturizing Solutions. THOUGHTS FOR FOOD. Thinking of how not to make your cookies crumble? Want to control the texture of your baked goods? Need to replace fat, retain moisture or extend shelf life? Our stabilizers and hydrocolloid systems can improve processability, quality, convenience, nutrition, texture and taste. Lets work together to add value to your products and avoid cookie crumble. Europe - Middle East - Africa Tel: +32 (0)15 400 411 Americas Tel: +1 877 765 8867 Asia Pacific Tel: +86 21 5282 0099 www.cargill.com www.cargilltexturizing.com For more information, see Page 141 Cag :IIMhttp://www.cargill.com http://www.cargilltexturizing.com