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In an aqueous medium, the fibres in the flaxseed flour form a viscous, shear-thinning gel which provides consistency and smoothness. Flax is a very advantageous natural alternative for providing texture to products like shakes and plant-based milks (100% plant origin). It may also resolve problems of syneresis, phase shift and heterogeneity.
E471 is a food additive used in ice cream to improve texture by stabilising emulsions, preventing the formation of large ice crystals and contributing to a smoother, creamier consistency. Flax fibre has similar properties, making it an equally effective natural alternative for making stable ice creams with a smooth, creamy texture.
Historically, ground flax is used in vegan diets as an alternative to eggs. It is one of the most effective plant-origin ingredients to use as an egg substitute due to its emulsifying capacity and its texturising properties. Flaxseed flour may therefore be used in all types of dairy applications with a desire to reduce the amount of eggs and the recipe cost.