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Glanbia Nutritionals launches OptiSol 5000

March 11th, 2011

Glanbia Nutritionals is launching its OptiSol 5000 functional ingredient system in the pizza sector.

OptiSol 5000 improves the texture of pizza doughs by enhancing extensibility and workability. This increases surface area by up to five percent and cuts costs for manufacturers.

Beyond the ingredient’s yield optimization capabilities, OptiSol 5000 functions as a moisture management tool. It can improve dough texture through enhanced moisture retention, creating a softer and less chewy dough. Moisture retention also maintains product quality over a longer shelf life.

OptiSol 5000 is a natural, flax-based ingredient and allows manufacturers to tap into fortification trends. It is high in fiber and rich in ALA omega-3, allowing for an “omega-3s” front-of-pack positioning. It can also help tap into clean label trends, replacing gums and gluten in dough formulations.

OptiSol 5000 is also suitable for breads, sweet baked goods, tortillas and pasta.

Source: Bakers Journal

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