Texturizer solutions

Create sensational eating experiences

Ingredion is a leader in food texturant solutions

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.

Texturizer 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. 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.

Functional native starches

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. 

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Modified starches

Deliver exceptional functionality and versatility. Choose these ingredients for creaminess in dressings; freeze-thaw stability in ready meals; melt and stretch in processed and vegan cheese; crispy, crunchy breadings; and enhanced yield and succulence in meats.

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Multi-functional clean label flours

Provide additional process tolerance, shelf life stability and consumer-preferred labeling* versus starches. Include multi-functional flours in soups, frozen ready meal sauces and bakery fillings, and formulations requiring non-GMO and/or natural labeling. 

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Contribute additional sensory attributes such as pulpiness or perception of mouthfeel without adding bulk to the finished product. Use alongside other texturizers in applications such as dressings, soups, bakery fillings and plant-based dairy.

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Multi-benefit dietary fibres

Offer excellent water-holding capacity and retention that can act as a fat replacement and highly efficient stabilizer while adding fibre content. Formulate with fibres in beverages, cookies, muffins, cakes, dressings, sauces and meats

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Structured vegetable proteins

Provide texture, chewiness and firmness that can mimic meat. Choose these non-GMO, gluten-free ingredients in plant-based meats and as a quick-hydrating alternative to textured products containing wheat and soy.

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Functional build-back sweeteners

Deliver flavor and texture in reduced-sugar applications. Reach for these rare sugars, polyols and other ingredients in confectionery, ice cream and baked goods

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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.

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Batters & breadings

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. 

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Texturants add body to plant-based beverages and can be used as part of a system in nutritional beverages and reduced-sugar products.

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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. 

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Whether adding melt and stretch to cheese, providing texture stability over shelf life in frozen desserts or creating creaminess in yogurt, texturizers excel in both traditional and plant-based dairy.

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Meat, seafood and poultry

Texturants help reduce purge and increase succulence in unprocessed meats as well as enhance texture in nuggets and patties. 

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Plant-based foods

Texturizers create creamy mouthfeel in plant-based dairy, body in plant-based beverages, and texture in plant-based meat.

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Texturants reduce solids, improve freeze-thaw stability and create creamy textures in soups, sauces and gravies, dressings, dips and ready meals

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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.  

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Texturants 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 flavor impact in food and beverages depending on its composition and attributes.

What is mouthfeel?

Mouthfeel is the perception of texture in the mouth. Fatty, waxy, astringent, gritty, grainy and pulpy are all examples of mouthfeel.

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 utilize a combination of textures, including creamy, crunchy, chewy, smooth, rich and pulpy.

How is food texture analyzed?

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.

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.

What is the difference between texturizers and texturants?

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.

How is starch different from flour?

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.

Do you have texturants 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 color and/or have a neutral flavor.

How does allulose work as a texturant?

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.

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*ATLAS, Ingredion Proprietary Consumer Insights, 2021