Let’s face it. It doesn’t matter how flavorful a food or beverage is if its texture is starchy, gummy, gritty or lumpy when it’s meant to be smooth and creamy.
Food manufacturers sometimes struggle to avoid these and other textural issues without using artificial gums or starches, especially if their product experiences extreme temperature fluctuations, high shear or other conditions during the production process.
Get our guide to gain a deeper understanding of consumer preferences and the science behind why creamy applications can break down or lose their viscosity.
Of course, there are lots of tips and ingredient solutions for creating the creamy consistency consumers love while ensuring clean, nutritional labels.
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