Enhancing Textures: An Introduction to the Hydrocolloid Universe

With names like Ultra-Tex 3, Methocel F50, and agar agar, hydrocolloids sound like they’re meant for science fiction novels, not our pantries. However, these seemingly mysterious white powders are incredibly valuable in food development and can provide fun new textural experiences. Derived from natural sources (like seaweed, tapioca, and plant matter), hydrocolloids have been used for centuries to thicken foods and enhance textures. From spherification to stabilisation, hydrocolloids can help you make fancy foams, delicious gummy candies, and intriguing fluid gels.

Texturising agents are mainly used for improving the texture of the food by providing it with creaminess, clarity, thickness, viscosity, and various other characteristics. Various texturising ingredients available in the food texture market add various characteristics to the food. They are used alone or in a blend, in order to provide texture to the ultimate product and are helpful in providing stable structure to the food, thus increasing its shelf life. Texturisers such as thickening, gelling, emulsifying, stabilising, binding, and clarifying agents have many versatile functions, which have escalated their usage in application-specific ingredients and new upscale end-use products.

Whether you’re a hydrocolloid rookie or just need a quick refresher, this guide from Chefsteps.com will introduce you to some of the most common hydrocolloids and similar thickeners. View the guide

Texture is magical. The way a food “feels” affects the way we perceive its appearance, aroma and taste. And while manipulation of mouthfeel can seem mysterious, many tricks can help developers create and maintain the perfect texture — be it real or illusion.

Among this equipment sits a Texture Analyser, the source of ultimate objective quantification of whether the food is ‘more crisp, firm, sticky, etc.’ as a result of a new technique or the addition of a certain ingredient to the formulation. To find out more about how texture analysis can be applied to your formulations and textural creations , you might like to request one (or both) of the following:

Using Novelty Gels in New Food Product Development 

It's time to perform Textural Magic!

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...