Vegan custard needs enough viscosity and emulsion stability to deliver a smooth, spoonable texture without egg or dairy functionality. Starch-led body and pulse-protein emulsification affect the matrix differently, so developers need to tune them independently.
What can we help you achieve?
Plant-based
A convincing plant-based approach gives custard the familiar eating quality consumers expect while widening market appeal.
Egg-free
Replacing egg functionality can create new free-from opportunities without sacrificing the expected texture.
Our Recommended Ingredient Solution
OryzaMYL
This ingredient can provide texture and structure building and protein fortification and stability and viscosity building in this formulation. As a purified rice starch rather than a flour, it contains less than 0.5% protein and has a very fine, white particle profile that is particularly useful when smooth texture or natural whitening is relevant.
PisumPRO
It supports the same validated formulation objective(s), but it brings a different ingredient profile. Its 55% native yellow-pea protein combines protein enrichment with documented emulsifying and foaming functionality.
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.
