Our extensive portfolio of 250+ speciality starches helps food and beverage producers to deliver the texture, taste and cleaner labels that consumers are seeking out.
Our range includes corn-based ingredients and solutions that can be used in many applications ranging from basic thickening agents to distinctive functionalities designed for specific product categories, including beverages, dairy, soups, sauces and dressings.
Our growing range of tapioca-based ingredients and solutions provides highly appealing formulation benefits such as a translucent colour, clean taste, and a soft gel-like texture that is especially beneficial in certain applications, such as dairy, soups, sauces and dressings. Tapioca starch is the fastest growing starch used globally in new product formulation in recent years, particularly in Asia Pacific where it is well-used in bakery, snacks and noodles.
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Thickeners are used to increase the viscosity of foods in the liquid state. Thickeners are widely used in dairy applications, puddings, dessert fillings, soups, sauces, dressings, and bakery mixes.
Our thickener portfolio comprised of corn, tapioca and potato starches make foods like sauces, yoghurts and bakery fillings creamy, thick and smooth as a result of swelling of the starch particles (or granules).
Tate & Lyle's thickening starches:
Gelling agents are used to transform a liquid food mixture into a solid food. They are widely used in gum sweets, jams, jellies, meat, custards, puddings, spreads, and yoghurt. Gelling agents typically have low viscosity during preparation of the hot food mixture and are triggered to gel after cooling.
Starch gelling agents are designed to have specific viscosity profiles during cooking; they typically contain linear starch chains (amylose) which self-associate to form a network after cooling.
Tate & Lyle's gelling starches:
Emulsifiers are used to prevent oil separation from the water phase in foods. They are also used in conjunction with other encapsulation ingredients to form solid powders with embedded micro-encapsulated oils. Emulsifiers are used in beverage emulsions to stabilise flavour oils, and are used in food flavour systems for encapsulation of flavours and other volatile compounds into powders.
Starch emulsifiers have hydrophobic ends which impart their emulsifying functionality; our range of emulsifying products offers varied viscosity levels.
Tate & Lyle's emulsifying starches:
Film formers are used to coat food substrates, and subsequently thicken or solidify to form a glassy or rubbery film. The film forming process typically involves a drying or baking operation to remove moisture from the film and trigger the solidification process. Film forming materials are used in confectionery coatings, fried potato coatings, bakery coatings and snack coatings. Film forming materials are also used to improve dough formation for snacks and bakery items.
Starch and dextrin film formers for sweets, potato coatings, bakery coatings, and snack coatings are designed to be low in viscosity and have stable viscosity during coating processes. During drying or baking operations, they undergo a transition from a liquid state to a glassy or rubbery state. These coatings provide gloss in confections, bakery, and snack coatings while providing crispiness in potato coatings.
Starch film formers used in dough are higher in viscosity and are designed to hydrate rapidly in low moisture recipes, forming continuous starch network in which other bulking materials such as flour and potato flakes are embedded. This starch phase typically reduces the dough firmness while maintaining elasticity which in turn allows greater expansion of the dough during baking and results in increased crispiness of the baked product.
Tate & Lyle's film forming starches:
Functional powders are applied topically to foods to deliver flavours, spices, and sweeteners; they are also used to modify surface appearance. Functional powder coatings must have good flow properties when they are applied, adhere to the food substrate, achieve uniform coverage, and avoid excessive dusting. They are used widely on snack products, cereals, and confections.
Starch powder surface properties are tailored to improve adhesion, enable non-dusting, free-flowing properties and to make them suitable as moulding materials for sweets.
Tate & Lyle's functional powders:
In many foods, texturants are used to increase the energy density of the food by increasing the carbohydrate solids. Bulking materials are critical to deliver textural attribute such a firmness and denseness in low moisture foods including cereals, bakery items, and snacks. Bulking materials are also used as carriers and diluents in spices and powder mixes and as powder coatings for meat prior to frying.
Starch bulking materials are typically native starches, varying in moisture content and microbial specifications for use in a range of applications.
Tate & Lyle's bulking materials:
Our starches have a role in crumb structure development, suspending fruit solids in fillings or particulates in batters, controlling cookie spread during baking, and developing the right texture of cookies and biscuits. Texturants maintain moisture and extend shelf life of cakes, muffins and pastries and are essential in developing gluten free baked goods.
Our starches can be used to stabilise flavour and cloud emulsions for carbonated and non-carbonated beverages, contributing low viscosity at high solids levels, replacing or extending gum Arabic, and adding mouthfeel to low-fat dairy beverages.
Starches can help provide a wide variety of textures, ranging from soft fruit snacks to chewy sweets. Processing beneﬁts include decreased stickiness in jelly type candy, reduced hot viscosity to facilitate cooking and ease of depositing, as well as quick setting to reduce curing time.
Our starches provide creamy texture, uniform viscosity, and improved mouthfeel for low
or non-fat dairy products. They can also be used for gelatin replacement, emulsion stabilisation, water binding and structure development in a variety of dairy-based foods.
Our starches can influence dough rheology as well as improve machinability, texture and appearance of finished products. Texturants allow different levels of dough expansion, developing crunchy to crispy textures in crackers, coated peanuts and extruded breakfast cereals.
Starches develop viscosity and a set texture in your mayonnaise, dressings, and dips, extend pulp in your soups and play a critical role in maintaining the integrity of products through processing and stability during shelf life. Texturants also suspend particulates in sauces and enhance creaminess in low-fat versions of customer favourites.
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.
Texture University™ is a quarterly online curriculum delivered via webinar, focusing on the many challenges that food manufacturers can face when undertaking texture science
Whether you need to reformulate an existing recipe or want to create a new product to meet consumers’ ever-changing demands, we work in close collaboration with your team to understand your unique challenges and the product characteristics you want to achieve.