Texturant
AI-Powered Image SearchPlant-based texturants designed to enhance texture and product stability.
Each texturant offers unique rheological properties to suit different formulations and processing conditions.
1) Texture Enhancement - Provide solutions for thickening, stabilising and gelling function. Thickening provide viscosity & mouthfeel
2) Neutral Taste Stabilisation: Suspension of particles, Hormogenous solution
Gelling: Gelation
Each texturant offers unique rheological properties to suit different formulations and processing conditions.
Key Benefits & Properties:
1) Texture Enhancement - Provide solutions for thickening, stabilising and gelling function. Thickening provide viscosity & mouthfeel2) Neutral Taste Stabilisation: Suspension of particles, Hormogenous solution
Gelling: Gelation
| Product | Application | Benefit |
|---|---|---|
| Pectin, Carrageenan, Gellan Gum | Confectionery & Jams | Heat resistance |
| Xanthan Gum, CMC, Carrageenan | Beverages & Dairy | Smooth mouthfeel |
| Xanthan Gum, Sodium Alginate | Sauces & Dressings | Maintains thickness and prevents separation |
| Ceamfibre, Locust Bean Gum | Bakery & Meat Alternatives | Improves moisture retention and structure |
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