Applications
Vegetable
pancakes
Terrines
Fine
dough
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
Substitution of mono- and diglycerides of fatty acids (E471) in charcuterie products
E471 is a food additive used in charcuterie products as an emulsifier to stabilise meat and fat mixtures. It gives a homogenous texture, better cohesion and longer shelf life. Flax fibre has similar properties, making it an equally effective natural alternative for cleaner slicing, firmer texture and better cohesion of ingredients.
Blended meats
The bind is a mixture of different products (meats) for the production of terrines. Flax, in combination with other flours such as field beans, plays a role of binding texture for better weight filling. The balance between proteins and fibres makes cohesion of the mixture possible whilst limiting the release of water.
Cohesion and retention of shape
In the presence of water, flaxseed flour forms a viscous gel which, once dehydrated, creates a structural net of solid mucilage between the various components. This property is particularly suitable for dry products which require a binder, such as cereal bars, vegetable steaks or muesli aggregates. Flax therefore makes it possible to reduce the amount of sugar or glucose syrup or to substitute egg whites as a binder.
Egg 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 is therefore used for batters, breadcrumbs, dumplings, sauces and other processed products. Its binding properties also enables it to replace egg whites when used for binding.
PRODUCT
ADVANTAGES
