Technology

Texture and stability

Texture and stability are key factors in the technical and sensory quality of a food product.

They influence appearance, texture, creaminess, viscosity, firmness, suspension, spreadability and the consumer’s overall perception. At Chemital, we develop solutions to precisely adjust these parameters, tailoring each formulation to the matrix and the industrial process.

This technology includes emulsifiers, gelling agents, stabilisers and thickeners, groups of ingredients that enable the physical behaviour of the product to be modified or controlled. Their use is essential in fresh, cooked, fermented, chilled, frozen, packaged or heat-treated foods.

Technical control of food structure

Each matrix has its own unique balance of water, fat, protein, carbohydrates, salts, fibre and other ingredients. Any change to the formulation or process can affect texture and stability. For this reason, Chemital begins by analysing the end application, selecting systems capable of improving consistency, water retention, shear resistance, emulsion stability, syneresis control and behaviour during storage.

Emulsifiers, gelling agents, stabilisers and thickeners

Emulsifiers facilitate the blending of phases; gelling agents build structure; stabilisers help maintain the homogeneity of the product; and thickeners adjust viscosity and mouthfeel. The right combination of these technologies enables the development of more robust solutions tailored to each process.

Stability throughout product life

The aim is not simply to achieve the right texture at the outset, but also to maintain it consistently through to consumption. At Chemital, we develop formulations to improve textures, process performance and sensory profiles in fresh, cooked or fermented products, ensuring a consistent consumer experience.