Flaxfibre Sosa 600g


$730.00 HKD

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What is Flaxfiber?

Flaxfiber is a natural fiber from the seeds of brown and golden flax (Linum usitatissimum L.). The mucilage is extracted from these seeds and forms the basis of our product. Flaxfiber is composed of three types of fiber: cellulose and lignin (insoluble) and mucilage (soluble), with a total fiber content of over 76%. Of this amount, more than 12% is soluble fiber and 88% is insoluble fiber

Thanks to its unique composition, Flaxfiber stands out for its multiple functional properties:

  • Thickener: Ideal for improving the consistency of various preparations.
  • Stabiliser: Perfect for maintaining the integrity and structure of foods in different conditions.
  • Emulsifier: Facilitates homogeneous mixing of ingredients that would not normally mix.
  • Suspension agent: Helps to keep solids in suspension in liquids.
  • Emulsifying function: it was tested with an orange juice, achieving a perfect emulsion that maintained a homogeneous and smooth texture.
  • Stabilising function: A cucumber sorbet was made in which Flaxfiber acted as a stabiliser, providing a creamy texture. If you wish to formulate ice creams and/or sorbets with a more complete stabiliser, you can discover our Profiber Stab 5.
  • Thickening function: In a noisette butter meringue, Flaxfiber proved its ability to thicken and emulsify the preparation, resulting in a perfectly aerated meringue with an ideal texture.

Properties: Its composition gives it outstanding thickening, stabilizing, emulsifying and holding capabilities. It can act as a substitute for xanthan gum's stabilizing and thickening properties when used in a 1:2 ratio. It is neutral in flavour and color.

Use: Readily soluble/dispersible in hot or cold water across a wide pH range.

Use and applications in high gastronomy:

Sauces and coulis: Thickening for hot or cold, sweet or savory sauces with a high pH range.
Ice Creams & Sorbets: It acts as a stabilizer and emulsifier. Increases creaminess and helps incorporate air. Improves freezing by helping to form smaller ice crystals.
Mousses and meringues: Helps stabilize meringues and mousses by improving aeration and retaining foams' air content. Prevents water loss during defrosting