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).
HIFOOD has developed an innovative system for partial sodium replacement in food formulations. SALTEC is based on conventional potassium chloride (KCl) and natural flavours of new generation. The key is in the natural flavours components that are able to cover the typical off notes of KCl like bitter, chemical, and metallic ones. At the same time the natural flavours are able to boost the saltiness perception.
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.
Unique fibre based only on ingredients of natural origin 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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