T-Lin, a clean-label texturising agent made from flaxseed
Discover T-Lin, a natural, plant-based flour with a wide range of benefits that can be used in all your recipes.
What is
T-Lin?
Technical but
natural flour
Flax meal is produced from yellow flaxseed selected for its soluble fibre content. It has strong emulsifying, texturising and functional properties.
Flour of French origin
It comes from seeds grown and processed in France. Available in organic and gluten-free varieties, T-Lin is a 100% vegetable flour, neutral in taste and colour.
An ingredient with strong texturising and emulsifying properties
T-Lin has emulsifying and gelling properties that can be used to replace eggs or butter in baked goods, as well as improving their texture and smoothness.
A plant-based alternative
to eggs
It's an excellent plant-based alternative for replacing egg in whole or in part. It also reduces the impact of egg price volatility and the risk of shortages, and facilitates logistics flows.
Find out more about T-Lin
Why use
T-Lin?
Replace eggs totally or partially in bakery products
- Reduction in recipe cost (up to 60% reduction in material cost)
- Limits the impact of egg price volatility and the risk of shortages
- Limits health risks: dry form easy to transport and store
Substitute mono- and diglycerides of fatty acids (E471)
- Adds volume, moisture and texture to bakery products
- Reduces blistering of bread during controlled fermentation
- Limits crystal formation and stabilises ice cream emulsions
- Improves the texture and cohesion of ingredients in charcuterie products
Partially replacing fat in bakery products
T-Lin has also demonstrated its excellent ability to replace fat, an essential component of many bakery products, giving them a melting, creamy, soft texture. A lack of fat often results in a drier, crumblier texture that is less appreciated overall. T-Lin helps to compensate for the reduced fat content.
- Adds softness and creaminess
- Reduction in recipe cost (particularly for butter)
- Nutri-Score improvement
- Reduced carbon footprint
Adds consistency to food and stabilises it
Because of its ability to form gels on contact with water, T-Lin can also be used as a natural thickener in many food products. This thickening property is particularly beneficial for creating creamy textures and improving the quality of finished products.
- Thickener for sauces, soups and desserts
- Stability of mixtures
- Stabiliser in dairy matrices
- Reduces unwanted crystallisation
What are T-Lin's applications?
T-Lin is a sustainable, versatile alternative in the food industry, effectively replacing eggs and butter. It provides a creamy texture, meets vegan standards, and offers thickening and gelling properties, making it ideal for modern, eco-conscious cooking.
