Our functional ingredients for the development of your processed products. Clean Label solutions, French origin guaranteed, available as ORGANIC.
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.
We have a wide range of nutritional flours which are easily incorporated into all types of food product and which adapt to many applications.
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.
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.
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.
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