Multifunctional flaxseed fibre providing stability and creaminess. Extremely useful as natural stabilizing agent replacing additives like Locust Bean Gum, Xanthan Gum, Carrageenan for clean label solutions. Neutral in taste and color, Hi-Smooth provides a silky and smooth texture and is effective in the stabilization of foams.
Stabilizing and thickening agent based on ingredients of natural origin able to control ice-crystals formation. This fibre shows outstading water binding properties. Multi-functional versatility: Hi-Fibre 115 can act as fat mimic but can also bind water molecules allowing freeze-thaw stability and anti-stick effect to package.
Vegetable fibres, based only on ingredients of natural origin, from legumes and cereals and allows less sugar ice cream production with the same creaminess and texture. Not sweet, it can replace syrups and sugars in their technological functionalities: binding, humectant, providing pleasant texture and stability to thermal changes. Replacing sugars (30%, 50% or completely) with Meltec® does not have side effects on freezing point, maintaining the ice cream creamy at below zero temperatures. With a consumer friendly labelling: vegetable fibres (legumes and cereals), it increases the fibre content of the finished product.
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