Mochi texture for consumer demand

Mochi texture is known in the Japanese bakery industry with consumers identifying mochi texture when they feel some softness, stickiness and elasticity. Mochi texture has become a big selling point for food manufacturers using the front-of-pack claims to highlight its texture features.

To meet the complex texture needs from consumers that keep consumers excited, the availability of a broad selection of texturisers is necessary. N-DULGE® 320 starch is the latest addition to Ingredion’s toolbox of mochi-creating starches.

With Ingredion’s selection of mochi-creating starches, bakers have the flexibility to create a myriad of mochi texture options that cater to changing consumer demands while addressing the challenges faced by bakery manufacturers.

To find out more about N-DULGE® 320 starch, visit

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