Choosing the right texturiser can be a lengthy and difficult process as it requires time-consuming and costly research to understand how texturisers will be influenced by the other components of the formula. To address this challenge, Tate & Lyle is investing in a suite of cutting-edge texture design tools and is inviting food and beverage manufacturers to work with our scientists as they apply these tools to efficiently solve their formulation challenges.
These TEXTURE-VANTAGE® design tools aim at predicting product and ingredient performance and reducing development time.
TEXTURE-VANTAGE® is a registered trademark of Tate & Lyle in the UK and EU.
Our next module, Formulating with Film Forming Starch, begins in January with insights into achieving the optimal texture in bakery, snacks and more. Register here for module 5, which airs on 29 January 2020.
TEXTURE-VANTAGE® Expert Systems include:
These simple, predictive texture maps help formulators visualize and anticipate the viscosity, processing and sensory characteristics of starch-thickened foods. With the help of texture maps and the Tate & Lyle technical service team, formulators can efficiently optimize product formulations for consumer preference, accelerate product development and reduce the need for extensive consumer trials
WikiStarch is a prototype e-encyclopedia currently used by Tate & Lyle staff that centralizes the extensive knowledge available on Tate & Lyle texture science, starch ingredient design and application know-how. Its highly searchable interface allows our staff to quickly provide you with the most relevant information needed to solve your formulation challenges.
A four-year curriculum for Tate & Lyle Scientists, Texture University is designed to provide a deep understanding of the principles of texture science, ingredient design, texture formulation and sensory experience. Contact a technical services representative to learn more about a special course exclusively for Tate & Lyle customers.
User-friendly starch selection charts simplify and translate the complex relationships between ingredients’ functionality, performance and application into key functional properties enabling easy visualization of the expected starch performance, superimposed by application. This chart demonstrates how gelling agents with varying degrees of viscosity and elasticity performance are appropriate for a range of applications. Maps are available for other functionalities such as “thickeners, film formers and emulsifiers.”