Texturants

From nutritional optimisation to allergen removal, our texturants respond to changing consumer demands in baked products. These food stabilisers and texture solutions are designed to work in cakes and meringues as well as in toppings, fillings and icings for bakery applications.

Icings, fillings and frostings

Create icings, fillings and frostings that are:

• Freeze/thaw stable
• Lower in fat
• Load-bearing
• Aerated

Our texturant ingredients for icings, fillings and frostings include:

• Sherex™ range
• Admul range

Our texturant ingredients for beverages enhance processability and shelf life stability while delivering improved mouthfeel. This range supports product innovation by offering improved texture and stability across beverage applications, including soft drinks, milkshake and frappe bases, recombined milks, UHT milks, chocolate milks, fortified milks, breakfast beverages, acidified dairy beverages, yoghurt beverages, fermented milks and powdered beverages.

We offer a range of solutions specially formulated to enhance the texture and gelling of sugar confectionery products. These texturants and food stabilisers are gelatine-free, suitable for most neutral and acidic applications and work across products including jellies, aerated candy, marshmallows and meringues.

Create confectionery products with:

• Improved mouthfeel
• Better texture and stability over shelf life
• Excellent gel clarity
• Optimised flavour release
• Kosher and halal labeling options

From ice cream to yoghurts and cheeses, our dairy-focused texture systems deliver the experience consumers want from dairy-based products. These solutions are specially formulated to enhance mouthfeel, structure and stability throughout processing and across shelf life. (For more on dairy beverages, see the “Beverages” tab.)

Ice Creams and Desserts

Create ice creams and desserts with:

• Smooth and creamy texture (even in reduced fat recipes)
• Reduced ice crystal growth
• Enhanced mouthfeel in high moisture/low solids recipes
• Protection against heat shock
• Halal and kosher labeling options
• Sustainable and palm-free ingredients

Our texturant ingredients for ice creams and desserts include:

• Sherex™ range

Consumer interest in dairy alternatives is growing. We can help you create dairy alternative products including yoghurts, desserts, ice creams, whipped creams, processed cheeses and beverages. Our texturant solutions work with a variety of bases—including almond, oat, soy and coconut—to achieve stable products with a smooth texture free of graininess and lumps.

Create dairy alternative products with:

• A smooth, creamy texture
• No grittiness or lumping
• Shelf stability

Using a unique mixture of hydrocolloids and starches, our texture system solutions achieve the desired consumer experience in dressings and sauces. These solutions work in both egg and egg-free formulations, including sauces and dressings.

Create savoury products with:

• Increased stability and reduced syneresis
• Consumer preferred viscosity and mouthfeel

Our texturant ingredients for savoury products include:

• Dres range

Our texture systems can help tackle difficult industry issues in the creation of spreads and margarines, from anti-spatter frying to puff pastry margarine solutions.

Our solutions for spreads and margarines can help:

• Reduce yield losses and dosing complexity of lecithin
• Reduce spatter in frying margarines
• Enhance the functionality of puff pastry margarine