Instant systems need structure to develop before a full cook step, so hydration rate and cold viscosity determine how quickly the product reaches a workable consistency. Different pregel pulse and rice flours provide distinct routes for early water uptake, body and binding.
What can we help you achieve?
Cold viscosity
For texture, achieving cold viscosity can strengthen product performance and create a clearer commercial advantage.
Fast hydration
Faster preparation can improve usability while delivering a predictable finished texture.
Improved binding
Better binding can improve forming and help the product retain its structure through processing.
Our Recommended Ingredient Solution
LensGEL
This ingredient can provide binding and water management and stability and viscosity building and texture and structure building in this formulation. This pregel lentil flour is distinguished by fast hydration and smooth texture in documented lentil-based formulations, giving a lentil route for early viscosity development.
CicerGEL
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its chickpea base is particularly useful in applications such as hummus and falafel, where documented work shows fast hydration, binding and body development.
OryzaGEL
Because it is pregelatinised, it develops viscosity in cold water and has high water absorption, so it can contribute before a full cooking step.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
