Our texturising systems are especially designed to create the perfect eating and drinking experience for dairy and non dairy applications. Targeted texture occurs when organoleptic properties are examined through the senses. Our texturising systems help attaing the desired attributes that are responsible for the mouthfeel of a product that determines the eating experience of the consumer.


  • Improves emulsion stability, extends product shelf life, prevents sedimentation and serum separation, creates a smooth and creamy mouthfeel
  • Improves emulsion stability, prevents protein ringing, improves body and mouthfeel
  • Improves emulsion stability, improves body and mouthfeel, reduces fouling
  • Improves emulsion stability, improves texture and mouthfeel
  • Increases aeration, shape retention, increases whippability, reduces whipping time, increases foam volume and stability
  • Improves emulsion stability, improves body and mouthfeel, prevents synerysis and serum separation
  • HALAL & KOSHER certified
  • RSPO & Non-Palm variants available


  • Water Ice/Sorbet/Sherbets
  • Recombined and Flavoured Milk
  • Recombined Filled Milk
  • Soymilk
  • Sweetned Condensed Milk
  • Evaporated Milk
  • Creamers
  • Whipping Creams, Pourable Creams, Imitation Creams, Breakfast
  • Creams
  • Acidified/Fermented Milk Products
  • Drinking Yoghurt
  • Stirred/Set Yoghurt
  • Infant Formulas/Milk Powders

Our recommended solutions

Conceptual Recipes

Futura Ingredients Ekömul KREM Texturising Systems are fuss free, customisible, and are meticulously composed to meet formulation needs for both dairy and non dairy applications, backed by technical industry experts. Click on our conceptualised recipes for effortless step by step guidance.

Insights & Video

Softer For Longer