Guar gum replacer cuts cost by up to 40%
OptiSol 5300 is the latest addition to Glanbia's flaxseed-based ingredient portfolio.
Derived from flaxseed, its fibrous hydrocolloid mucilage and protein network provide synergistic functionality for applications, such as flat breads, gluten-free baked goods, bakery mixes, breadings and batters.
High in fibre and protein, with 32% and 34% composition respectively, Glanbia claims the product offers "excellent moisture migration control properties and the ability to bind both fat and water for improved texture and crumb structure, increased volume and extended shelf-life".
Paul Kollesoff, Glanbia Nutritionals' business development manager, said: "OptiSol 5300 heralds the second generation of our leading OptiSol 5000 range. Building on the success of our existing hydrocolloid ingredient systems, this latest innovation offers food manufacturers a lower inclusion rate, without compromising on performance."
