Tate & Lyle’s educational webinar series for food formulators, Texture University, returns in September for module four of the curriculum: Discovering Gelling Starches.
Widely used in formulations across confectionery, dairy, and dressings, each gelling starch has its own unique set of textural properties that impact formulation. Texture University’s next hour-long webinar will lead attendees through the science behind:
- Making firm, non-sticky, brittle or gelled texture in confectionery,
- Soft-gelled texture for spoonable dressings, yoghurts and other dairy products,
- Fat-like texture in low-fat spreads,
- Firm, melt-able texture for processed cheese.
Created for scientists, by scientists, module 4 will be hosted by Julia L. Desrochers Ph.D., Tate & Lyle’s Principal Scientist, Nutrition and Bakery, along with our Research Scientist for Innovation and Commercial Development, Mariana Perez-Herrera Ph.D.
The quarterly series has proven invaluable for food formulators around the world, since it began in 2018, with over 90% of delegates saying they would attend future webinars.
Global webinar: Aired Thursday 19 September 2019 - Recap now
Asia-Pacific webinar: Coming soon!
Recap previous Texture University modules:
Module 1: Food Starch Fundamentals – register here to view
Module 2: Formulating with Cook-up Starch Thickeners – register here to view
Module 3: Formulating with Instant Starches - register here to view