LensGEL

If your formulation needs viscosity before or without a complete cooking step, LensGEL pregelatinised lentil flour provides a relevant starting point for evaluation. Focus first on the required consistency, hydration method and point at which structure must develop.

Cold viscosity can help shortlist the ingredient, but it does not determine the correct dosage or finished-product texture. Water level, mixing, shear and interactions with other ingredients may all change the result. Test LensGEL in the intended formulation and compare viscosity development, texture and processability with your current solution.

Our team is happy to share product-specific technical information. We can help you define the most relevant trial and acceptance criteria.

Consider LensGEL pregelatinised lentil flour when early water uptake or binding is important to dough formation, dry-mix rehydration or product structure. Its water absorption index can support ingredient selection, particularly when the process includes limited or no further heating.

Water absorption should not be assessed in isolation. A higher uptake does not automatically establish stronger binding, an improved texture or the same result at equal dosage. Compare water balance, mixing behaviour and finished-product texture under representative conditions.

Our specialists can guide you through the available physical product information. Together, we can identify the hydration checks that matter most for your application.

Choose between these technologies according to when you need the lentil flour to function. LensGEL pregelatinised lentil flour is relevant when cold viscosity, early water absorption or binding is required, while native lentil flour normally depends more strongly on cooking or extrusion conditions.

The two technologies are not automatically interchangeable, even when they originate from lentils. Compare hydration, colour, flavour, texture development and processing behaviour instead of assuming an equal-weight replacement. A representative trial should use the same finished-product criteria for both ingredients.

Our team can help you compare native and pregelatinised lentil-flour options. We will focus the discussion on the function your formulation must deliver.

If you are developing a rehydrated spread, sauce or similar dry mix, LensGEL pregelatinised lentil flour can be used for instant thickening, water uptake and texture development. Begin with the desired serving consistency and the intended preparation method.

We have internally developed a hummus application demonstrating that LensGEL can perform as a texture builder under specific formulation conditions. However this does not mean it's universal performance. Test rehydration, lump formation, mixing time, texture and stability in your own recipe, and assess flavour separately.

Our application team is happy to discuss a focused dry-mix trial. We can help establish realistic texture and preparation criteria for evaluation.

Yes, but the comparison should start with the formulation objective rather than the assumption that all pregelatinised pulse flours behave alike. Compare LensGEL pregelatinised lentil flour with pea, fava bean or chickpea alternatives on hydration, viscosity, colour, flavour, composition and process fit.

The ingredients are only partially comparable because raw material and treatment conditions can influence their behaviour. Specification values can help shortlist alternatives, but cannot establish equal dosage or equivalent finished-product performance. Side-by-side trials are therefore recommended.

Our experts can help you compare relevant pregelatinised pulse-flour technologies. We will help you identify the best-supported starting point for trials.