Create sensational eating experiences
Texturants 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 texturizer know-how with our passion for food science and broad portfolio of ingredient solutions to help manufacturers achieve their formulation needs and make their brands stand out.
Whether formulating for clean label, improved sustainability through extended shelf life and manufacturing efficiencies, a specific process tolerance or the “just-right” texture, 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 centers to discover which of our texturizer solutions best meet the mouthfeel, visual and labeling needs of your applications and your consumers’ evolving preferences.
Look to us for the right chewy, crunchy, creamy or functional build-back texturizer solution to help achieve your business success.
From starches and flours to fibres and proteins, a wide range of ingredients can be used for bulking and providing different types of textures. Whether cook-up or cold water swelling (CWS), texturants are available in various base materials such as rice, tapioca, potato, corn or pulse to suit your label and texture needs. Certified gluten-free options are also available.
Perform as well as traditional modified starches but without the E number or modified starch label. Use clean label texturants in a range of applications, including traditional and plant-based dairy and meat, ready meals, snacks and formulations requiring non-GMO, natural and/or organic labeling.
Use texturizers 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.
From light and crisp to dense and crunchy, texturants provide just-right texture, adhesion and film-forming capabilities, even in gluten-free and clear coatings.
Texturants add body to plant-based beverages and can be used as part of a system in nutritional beverages and reduced-sugar products.
Enhance body in fruit fillings and creamy centers; develop solution-stable films; provide texture in sugar-free/reduced-sugar candies; and use in place of gelatin for vegan or halal gummies.
Texturants help reduce purge and increase succulence in unprocessed meats as well as enhance texture in nuggets and patties.
From delicate crisps and baked snacks to crunchy crackers, chewy bars and extruded snacks, texturants are incredibly versatile and support a range of eating experiences.
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 flavor impact in food and beverages depending on its composition and attributes.
Mouthfeel is the perception of texture in the mouth. Fatty, waxy, astringent, gritty, grainy and pulpy are all examples of mouthfeel.
There is a wide range of food textures, each designed to deliver a desired eating experience. Food can utilize a combination of textures, including creamy, crunchy, chewy, smooth, rich and pulpy.
There are numerous ways to analyze 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 specialized piece of equipment we’ve nicknamed "T-REX®," to measure texture, viscosity and rheology to understand how different ingredients impact applications. We utilize 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.
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.
As it relates to food and beverages, "texturizers" and "texturants" have the same meaning and can be used interchangeably. Usage of one over another may vary by region and locale.
Starch is characterized 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,* does not separate the protein from the base material in the finished ingredient.
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 color and/or have a neutral flavor.
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.
*ATLAS, Ingredion Proprietary Consumer Insights, 2021