SAVOURY APPLICATIONS

Enhancing your savoury products with clean and natural ingredients





Applications  > SAVOURY APPLICATIONS
MICRO ZEA F

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).


HI-SMOOTH

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).


HI-VEG SYSTEM M

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.


HI-SHIELD COMPLEX FE

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.


HI-BOOSTER

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.


HI-FIBRE 115

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.


HI-FIBRE WF

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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