From accurate controlled maize bran , Micro Zea F is a great and cost-competitive alternative to most insoluble fibres such as wheat, oat and bamboo fibre in savoury and gastronomy application (e.g. burgers). Mild taste and texture improver, it confers a slightly brown color and offers interesting mild emulsion properties in savoury and gastronomy application (e.g. burgers).
Multifunctional flaxseed fibre providing stability and creaminess for a fully clean-label recipe. Replacing additives and thickening agents in mayonnaise and sauces (e.g. Xanthan Gum, Guar, chemically modified starches), Hi-Smooth can stabilize foams and in general provide hydrocolloid-free creaminess. Suitable for additive replacement in plant-based applications. Consumer friendly labelling: vegetable fibre (flaxseed).
Concentrated clean label system for the production of a vegan alternative to mayonnaise and sauces with great mouthfeel and stability. Allergen-free, works in hot activation conditions.
Alternative to traditional antimold products based on fermentation, this innovative antimold shelf-life extender and natural flavour comes from the co-processing of fermented ingredients and vegetable extracts. This allows the complete absence of propionic acid, making Hi-Shield Complex FE more indicated for savoury and industrial gastronomy products with mild or delicate taste avoiding lumps formation.
Pure yeast extract with its innate strong taste enhancement capacity, produced through innovative technology. Neutral, clean taste with no specific notes or off-flavours, it provides a complete natural flavour enhancing functionality reducing costs, improving flavour profile, balancing the formulations.
Natural thickening agent able to increase body mouthfeel in sauces. This fibre shows outstading water binding properties, useful in a wide range of applications for its multi-functional versatility: Hi-Fibre 115 can act as fat mimic but can also bind water molecules allowing best freeze-thaw-cook performance and more plastic structures without water release.
Natural fibre creating stable oil-in-water emulsified systems. Stabilizer for oil and fats, allows the replacement of conventional emulsifiers and fat-blocks production for the replacement of saturated fats. Adsorbing effect of free oil in sauces, fillings and industrial gastronomy. Clean label emulsifying fibre.
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