Applications
egg
custard
plant-based
drinks
milk
shakes
French
custard tarts
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
Consistency provision and smoothness
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.
Substitution of mono and diglycerides of fatty acids (e471) in ice creams
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.
Eggs substitution
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.
PRODUCT
ADVANTAGES
