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Food Technology

Providing the right systems for texture and stability

The Brenntag Food & Nutrition team of dedicated food technologists is there to support you in identifying the right ingredients to achieve the right texture for your finished product. Our high levels of creativity allow us to succeed in finding smart solutions for even the more challenging projects out there, where multiple steps need to be taken into consideration.

Many food systems are multi-phase. They could contain emulsions, dispersions, foams or combinations of all of these elements. Creating as well as stabilizing a multi-phase system presents a serious challenge for food technologists.

The common ingredients of choice in multi-phase systems are:

In carefully choosing these ingredients, a pourable, pumpable, spreadable or cuttable food product can be made. Key functionalities like fat and water binding, crystallization control, rheology characteristics, freeze-thaw or bake stability, and mouthfeel, are all determined by the precise selection of these ingredients.

Our experts at Brenntag Food & Nutrition carefully evaluate the properties and characteristics of your desired product to select the right food ingredients for success. A clear vision of the required finished food properties (e.g. pourable emulsion), in combination with the desired ingredient functionalities (e.g. water binding properties) are the first step towards achieving our common goal. In a second evaluation step, we will take the processing conditions and equipment into consideration. At the same time, we will also take the attributes around cost/performance, efficiency and labeling into account.

At the end of the process you’ll arrive at the dream product that you had envisioned that boasts the ideal texture and stability properties.

Get in touch

Get in contact with our food ingredient experts to learn how we can tailor this approach to your specific needs.

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