Texturiser solutions
Optimise formulation and eating enjoyment with the right texturiser
Texturisers impact more than the texture of a food or beverage; they can influence consumer perception and distinguish one brand from another.
At Ingredion, we combine our 100+ years of texturiser know-how with our passion for food science and broadest portfolio of texturising solutions to help manufacturers achieve their formulation needs and make their brands stand out. Our texture and sensory experts collaborate with you to uncover solutions to your latest texture challenges and accelerate your speed to market.
We use groundbreaking research to boldly innovate sustainable ingredients and processes, and we welcome you into our global Idea Labs innovation centres to discover which of our texturiser solutions best meet the sensory and labelling needs of your applications and your consumers’ evolving preferences. Continued progress in its expansion provides manufacturers with a consistent, reliable supply with traceability and sustainable business practices that are second to none.
Look to Ingredion for the right chewy, crunchy, creamy or functional build-back texturiser solution to help achieve your business success.
Texturiser types and performance
From starches and flours to fibres and proteins, a wide range of ingredients can be used for bulking and providing different types of textures. Texturisers are available in various base materials such as tapioca, potato, rice, corn and pea to suit your label and texture needs. Cook-up, cold water swelling (CWS), and certified gluten-free options are also available. Learn more about common texturisers:
Applications
Bakery
Use texturisers to create moist cakes, donuts, brownies and muffins; chewy or crunchy cookies and biscuits; glossy, shiny glazes, icings and frostings; springy gluten-free baked goods; and cohesive egg-free/reduced-egg baked goods.
Batters and breadings
From light and crisp to dense and crunchy, texturisers provide just-right texture, adhesion and film-forming capabilities, even in gluten-free and clear coatings.
Beverages
Texturisers add body to plant-based beverages and can be used as part of a system in nutritional beverages and reduced-sugar products.
Confectionery
Enhance body in fruit fillings and creamy centres; develop solution-stable films; provide texture in sugar-free/reduced-sugar candies; and use in place of gelatin for vegan or halal gummies.
Meat, seafood and poultry
Texturisers help reduce purge and increase succulence in marinated meats as well as enhance texture in nuggets and patties.
Noodles and seasonings
Use texturisers in place of more costly solids in noodles and seasonings without compromising the eating experience.
Plant-based meat and seafood
Create the texture that consumers will crave in plant-based meat and seafood.
Ready meals
Texturisers prevent retrogradation and improve freeze-thaw stability in refrigerated, frozen and shelf stable meals.
Sauces and dressings
Texturisers are used in sauces and dressings to create creamy, consistent textures over shelf life.
Snacks
From delicate crisps and baked snacks to crunchy crackers, chewy bars and extruded snacks, texturisers are incredibly versatile and support a range of eating experiences.
Webinar: Solving the Texture Equation: The sum of superior products
From chewie to crunchie — join Ingredion’s experts as they decode the texture equation to reveal how insights-driven expertize, technical masterie and comprehensive solutions combine to create exceptional eating experiences.
Texturisers FAQ
What is texture?
Texture is the feel, appearance or consistency of an object. In food and beverages, texture can be described as the amount of chewiness, crunchiness, creaminess, body and mouthfeel relative to a control. Importantly, texture impacts taste and can accelerate, decelerate or mask the flavour impact in food and beverages depending on its composition and attributes.
What are some common types of food textures?
There is a wide range of food textures, each designed to deliver a desired eating experience. Food can utilise a combination of textures, including creamy, crunchy, chewy, smooth, rich and pulpy.
What is mouthfeel?
Mouthfeel is the perception of texture in the mouth. Fatty, waxy, astringent, gritty, grainy and pulpy are all examples of mouthfeel.
How is food texture analysed?
There are numerous ways to analyse texture. Our food scientists are trained on how different ingredients and processes impact texture, and they apply this knowledge as they collaborate with customers. We equip our 32 global Idea Labs® with various tools, including a specialised piece of equipment we’ve nicknamed "T-REX®," to measure texture, viscosity and rheology to understand how different ingredients impact applications. We utilise spider charts and sensory panels using specially trained participants whose knowledge of specific textural attributes in various applications enable us to choose which ingredients will get to your ideal texture.
What do consumers look for in food textures?
Consumers seek a sensory experience that matches their expectation of the food or beverage (e.g., crunchy chips, creamy smoothie). They also seek textures that are on trend, exciting, and meet their food preferences and needs.
How is starch different from flour?
Starch is characterised as a powder from which the base material (e.g., corn, rice) has been processed to exclude protein. Flour, which has an even better consumer perception,1 does not separate the protein from the base material in the finished ingredient.
Do you have texturisers that are specifically designed for delicate applications?
We have a broad portfolio of ingredients to suit a range of formulation needs, including low-shear and low-heat processing. We also have a range of ingredients specifically designed for applications which are light in colour and/or have a neutral flavour.
How does allulose work as a texturiser?
Allulose works to deliver functional build-back in sugar-free/reduced-sugar applications to provide functional bulking, browning and freeze-point depression in formulations, similar to sugar.
Let’s make your goals a reality
Agile collaboration. Deep formulation expertise. Broad portfolio of in-demand ingredients. Market research and consumer insights.
1. ATLAS, Ingredion Proprietary Consumer Research, 2023
The information described above is solely offered for your consideration, investigation and independent verification. It is up to you to decide whether and how to use this information. Ingredion Incorporated and the Ingredion group of companies make no warranty about the accuracy or completeness of the information contained above or the suitability of any of their products for your specific intended use. Furthermore, all express or implied warranties of noninfringement, merchantability or fitness for a particular purpose are hereby disclaimed. Ingredion Incorporated and the Ingredion group of companies assume no responsibility for any liability or damages arising out of or relating to the foregoing.