SPRAY CRYSTALLISED INGREDIENTS

RouxLux®

Integrated fat-and-starch or flour roux crystals developed for effective dispersion, reliable thickening and consistently smooth finished products.

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CONTROLLED THICKENING SYSTEMS

Traditional roux functionality in a production-ready format

RouxLux® combines fat and flour or starch within a stable, spray-crystallised structure designed for food manufacturing and foodservice applications.

The integrated crystals disperse effectively into hot or boiling liquids, helping manufacturers produce smooth, creamy and lump-free results with consistent thickening performance.

With low-shear processing, good flow properties and the potential for later-stage addition, RouxLux® provides a practical alternative to preparing a traditional roux within the production process.

Discuss your formulation →

WHY ROUXLUX®?

Reliable thickening with simpler processing

RouxLux ® helps connect efficient preparation with the taste, texture and stability required from the finished product.

Effective dispersion

Designed to disperse effectively in hot or boiling liquids while reducing the risk of unwanted lump formation.

Consistent thickening

Supports effective utilisation of the starch component and repeatable viscosity development.

Smooth, neutral results

Produces a creamy, lump-free texture with a clean, neutral taste that allows the wider flavour profile to remain prominent.

Good flow and stability

Supports controlled flow, freeze-thaw performance and reduced syneresis across suitable sauces and prepared foods.

HOW RouxLux® WORKS

Integrated fat and starch, released when required

The spray-crystallised structure controls how the fat and starch are handled, dispersed and activated within the formulation.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

01 - Integrate

Fat and starch are combined into uniform, free-flowing roux crystals designed for consistent measurement and handling.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

02 - Disperse

When introduced into hot liquid, the crystals disperse effectively using only low-shear mixing.

Scoops of pink and chocolate ice cream in a glass bowl beside a tall vanilla soft-serve cone on a white counter. The dessert trio sits in a bright, airy setting.

03 - Thicken

The starch becomes available within the liquid system, developing the required viscosity and a smooth, creamy finished texture.

The resulting viscosity will depend on the selected RouxLux® grade, use level, liquid system, temperature and processing conditions.

APPLICATIONS

Versatile thickening across savoury and sweet products

RouxLux® systems can support food manufacturers, foodservice operators and catering producers across a broad range of liquid and prepared-food applications.

Supports smooth, consistent thickening in white sauces, dark sauces, cream-style sauces and prepared soups.

Provides controlled viscosity, flow and stability within chilled, frozen and ambient ready-meal components.

Helps create the required body, coating and eating quality while allowing the wider savoury flavour profile to remain prominent.

Supports controlled flow, filling stability and a consistent texture through production, storage and reheating.

A convenient route for applications requiring efficient preparation, low-shear mixing and repeatable results.

Selected systems can provide smooth thickening and controlled flow across dessert sauces, sweet fillings and related applications.

SELECTING THE RIGHT ROUXLUX® SYSTEM

Match the thickening system to the finished product

The most appropriate RouxLux® system depends on the required viscosity, process, storage conditions and finished-product character and declaration required.

Selection can take account of:

  • White, cream-style, or dark sauce
  • Soup, gravy, filling, or ready-meal application
  • Required viscosity and flow
  • Addition temperature and processing time
  • Available mixing and cooking equipment
  • Desired fat level and sensory character
  • Chilled, frozen, or ambient storage
  • Freeze-thaw and reheating requirements
  • Ingredient-declaration objectives
  • Gluten-free requirements
  • Manufacturing or foodservice preparation route

Non -Gluten options based on rice, maize, or cornflour are available within the range, subject to grade selection and appropriate production controls. Selected systems using RSPO-certified palm- and Non Palm based fats are also available, subject to current specification confirmation.

Request a grade recommendation →
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PRODUCT DEVELOPMENT AND SUPPORT

From thickening requirement to production-ready system

Our technical and product-development teams can support RouxLux® projects from initial system selection through application trials, sensory evaluation and commercial scale-up.

1

Define the product brief

Establish the finished product, required viscosity, processing route, storage conditions and intended sensory character.

2

Select the development route

Choose the appropriate RouxLux® system against the required colour, flavour, flow, stability and declaration requirements.

3

Develop and evaluate

Create and refine samples while assessing dispersion, viscosity development, smoothness, flavour, flow, syneresis and reheating performance.

4

Prepare for production

Finalise the formulation, use level, addition stage, processing requirements and validation plan before progressing towards commercial scale.

Bring us your product format, process and required finished viscosity.

Creamy butter in a ceramic dish with a butter curl and a knife resting on top; oil cruet and a bowl of whipped butter in the background.

APPLICATION GUIDANCE

Consistent thickening starts with the complete formulation

RouxLux® performance will be influenced by the wider recipe, processing conditions and the product’s journey through storage, reheating and serving.

Technical recommendations may consider:

  • Appropriate RouxLux system
  • Typical starting use level
  • Required finished viscosity
  • Liquid composition and solids level
  • Addition stage and temperature
  • Mixing and heating conditions
  • Holding time before filling
  • Chilling, freezing, and thawing
  • Reheating and serving conditions
  • Ingredients, allergen, and gluten-free declarations
  • Sensory and shelf-life validation

Use levels and performance should be confirmed through application-specific trials using the intended production and storage conditions.

PRODUCT ENQUIRY

Talk to us about your RouxLux® application

Tell us about your product, current thickening method, production process and the viscosity, flow or stability result you need to achieve.

Our team can help with system selection, samples, technical documentation and application-development support.