Texture University™

Created by scientists, for scientists
Texture University™ module 6

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Our latest module, Science and Solutions behind Emulsifying Starch, aired on 13 May 2020 with insights into discerning how emulsifying starch viscosity can be tailored to specific food processes, plus much more! 

The complete curriculum

Food Starch Fundamentals – What You Need to Know about Starch Composition and Functionality. 

Learn about the following topics:

  • How does the composition of starch impact its performance?
  • What impact does processing have over starch produced from corn compared to one produced from tapioca?
  • What challenges can starch be used to solve in food formulation?

Global webinar: Recap here

Asia-Pacific webinar: Recap here

Formulating with Cook-up Starch Thickeners – Solutions Made Easy.

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?

Global webinar: Recap here

Asia-Pacific webinar: Recap here

Formulating with Instant Starches

Focusing on why instant starches are critical enablers in formulating everything from bakery fillings, sauces, snacks and confectionary. The module will also answer:

  • How dispersibility affects starch performance?
  • What variables affect the swelling rate of the starch?
  • How do you minimise stickiness and dough machinability in snacks?
  • What role do instant starches play in minimising bake out in pastry fillings?

Asia-Pacific: Recap here

Global webinar: Recap here


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. This module will look at the science behind what makes:

  • Firm, non-sticky, brittle, gelled texture in jelly candies
  • Soft-gelled texture for spoonable dressings, yogurt, and other dairy products
  • Fat-like texture in low fat spreads
  • Firm, melt-able texture for processed cheese

Global webinar: Recap here

Asia-Pacific webinar: Coming soon!

Formulating with Film Forming Starch

Gain insights into achieving the optimal texture in convections, processed cheese, bakery and more, with module five from Texture University. This module will take audiences through:

  • The physical properties behind film forming starch and dextrinisation
  • Developing the optimal coating in confectionary and snacks
  • Improving dough formation in batters and breading, baked goods and more
  • Understanding the role of viscosity, dispersion and stability in film forming starch selection.

Global webinar: Recap here

Asia-Pacific webinar: Coming soon!

Science and Solutions behind Emulsifying Starch

Find out how emulsifying starch can help replace:

  • Gum arabic in beverage emulsions
  • Egg yolks in dressings
  • Caseinates in non-dairy creamers

Also learn how to avoid emulsion breakage during processing and to discern how emulsifying starch viscosity can be tailored to specific food processes. 

Global webinar: Register here

Asia-Pacific webinar: Coming soon