FLAX FIBER

Flax is an all-natural ingredient that comes from flax. The fibers in these seeds are composed mostly of insoluble fibers (lipophilic, help capture fat and texturize); but it also has water binding capabilities. Its functions, therefore, are basically emulsifying and thickening, but it also provides great continuity and stabilizes any texture or emulsion by capturing the water that is present in it.

Due to its high fiber content, and its majority of insoluble fibers, Flax is an ingredient of great interest in the creation of creamy textures, in the elaboration of any type of emulsion at different temperatures (ice cream, creams, mousses, meringues,…).

Soon available

Category: Fibres

Description
Additional information

Features

Emulsifier, stabilizer, and thickener.

Partial substitute for fats in doughs or creams.

It has a binding effect on cakes and biscuits (and can be used as a substitute for eggs) and controls the stabilization of juices or drinks (it allows to keep solids dispersed).

Prevents syneresis, improving the freezing and thawing of liquid or creamy products.
It performs properly even with acidic and alcoholic media, and it is resistant to freezing and temperature below 100ºC (212ºF).

Presentation in refined powder form, colorless and neutral in flavor.

Applications

Any type of emulsion (grease in water and water in fat), texturization of liquids (thickening and stabilizing properties comparable to those of Xtan).

Soluble in water, and highly soluble in fat (providing the recipe with 67% insoluble fibers and 9% soluble fibers).

In ice cream and elaborations that go through freeze-thaw processes (mousses, creams, sauces,…), it prevents the formation of crystals and is an effective ally against syneresis.

It is a good substitute for egg in cooked elaborations (in contact with liquids it creates a mucilage, a structure that is similar to that of the eggwhite), by covering its binding function.

It is a good replacement too for Xtan(at 1x of Xtan, use twice as much Flax).

Curiosities

Natural and vegan emulsifier extracted from golden and brown flax seeds. These seeds, in addition to having excellent nutritional properties, have been widely integrated into gastronomy throughout the vegan world, where they are used ground and hydrated in water to replace the egg in all kinds of baked elaborations.

Known for their binding abilities, isolating the fiber from this seed has led to a revolutionary new ingredient. Flax fiber is another milestone in the search for ingredients that allow the production of clean label elaborations.