Applications
Liquid meal
substitutes
Emulsified
sauces
Thickened
sauces
Soups
Your needs
Do you want to review your formulations to meet the new market trends; develop new products with natural, healthy, and transparent solutions? See our range of Clean Label ingredients.
IMPROVE
THE NUTRIENT DENSITY
OF YOUR PRODUCTS
Provision of creaminess and texture
Our mucilage-rich flaxseed flours are able to form a viscous gel which softens and increases creaminess. They are therefore particularly advantageous for providing softness or even roundness on the palate when they are paired with some starches. Flax is an excellent Clean Label alternative for the formulation of soups, sauces and masheds such as meal substitutes, whilst improving the nutritional composition of the recipe.
Limits the phase shift
Flaxseed flour contains significant protein, fibre and fatty acid contents. This gives it a very good emusifying effect. It makes it possible to bind the various elements in a mixture to each other and obtain a flexible texture. The high soluble and insoluble fibre content contributes to capture the surplus of water. Flax is a natural alternative to certain additives which make it possible to resolve the problems of syneresis and phase shift.
Emulsified sauces - egg yolk substutution
Flaxseed flour is a plant alternative making it possible to created stable emulsions for the manufacture of emulsified sauces of the mayonnaise type. By substituting 100% of the egg yolk, it is possible to produce emulsified sauces meeting the vegan criterion. Partial substitution of the egg yolk also makes it possible to reduce the recipe cost significantly.
PRODUCT
ADVANTAGES
