Webinar: Texture University module 2 – Formulating With Cook-Up Starch Thickeners


Following on from the successful launch of the Texture University quarterly webinar series, Module 2 aired on Tuesday 19 March, titled Formulating with Cook-up Starch Thickeners – Solutions Made Easy. The module tailored for Asia-Pacific markets aired on Wednesday 31 July.

exture University module 2 – Formulating With Cook-Up Starch Thickeners

There is such a variety of thickeners to choose from, it is often difficult to know the most appropriate one to use. In this module we answer:

  • How does the level of viscosity influence the thickener?
  • Which is the best thickener to formulate with, when a product demands a high level of process tolerance?
  • What influence do thickener properties have on the sensory characteristics of food?
  • How can a thickening starch help to optimise shelf stability in a frozen product?

With a curriculum taught by scientists for scientists, Texture University, a part of Tate & Lyle’s TEXTURE-VANTAGE® Expert Systems, is the first starch-based scientific education program of its kind. Our scientists have a full curriculum of Texture University courses that will help you start from the basics and learn to tackle even the hardest formulation challenges. A new session is introduced quarterly and attendees will receive a certificate of completion at the end of each module.

Module two for Asia-Pacific audiences - Wednesday 31 July, 11am (SG time): Register here

(Recap the module two global webinar here!)


If you missed it, you can still access Texture University’s Module 1 on Food Starch Fundamentals – What You Need to Know about Starch Composition and Functionality, by registering here (global) and here (Asia-Pacific).

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Texture Uni 9

Recap module 9 now!

Our latest module, Mastering fat reduction formulation for today’s food trends, aired on 10 November 2021 with insights into reducing fat, water and oil across soups, sauces, dressings and dairy products, and determining the optimal starch usage.