Following extensive tests on its OptiSol® 5000 series of functional ingredients, which include OptiSol 5000 and OptiSol 5300, Glanbia Nutritionals has released new technical data demonstrating the latest benefits for manufacturers. Originally created as a clean label solution to guar gum shortages and moisture management in breads, the flaxseed-derived ingredients have now shown increased functionality and nutritional benefits for other food applications.
Tests by Glanbia Nutritionals have shown that OptiSol 5000 series products can increase volume in fresh breads and baked goods. Through trial work in both whole wheat and white breads they have seen consistent loaf volume increases of as much as 15 percent.
Glanbia Nutritionals’ flaxseed ingredients also provide nutritional benefits. For example, OptiSol 5300 can help reduce fat absorption during frying. In studies using cake donuts, OptiSol 5300 reduced oil absorption was reduced by 10 per cent compared to a control sample without the ingredient, resulting in an improvement in the Nutrition Facts label from 19 grams of fat per serving to 17 grams of fat per serving. Similar levels of oil uptake reduction have been shown in further studies involving batters and breadings on chicken and cheese sticks.
Manufacturers using OptiSol 5000 and OptiSol 5300 for bakery applications can also benefit from improved shelf life in frozen and ambient stored muffins, breads, cakes, biscuits, cinnamon rolls and gluten-free products. Following Glanbia Nutritionals’ tests using a texture analyzer, the company found that the OptiSol 5000 series resulted in a significant improvement in the minimization of hardening and staling in bakery products. Most of the studies were conducted at ambient temperatures at up to 21 days shelf life. In frozen studies, evaluations were conducted at six to nine months.
Marilyn Stieve, business development manager—flax at Glanbia Nutritionals, Fitchburg, Wis., comments, “Our OptiSol 5000 series offers manufacturers cost effective, highly functional solutions for baked goods. Not only is it an attractive alternative to guar gum, the new studies show significant functionality in other applications too. The range is also high in fiber, omega-3 ALAs and offers excellent moisture migration control properties and the ability to bind both fat and water for improved texture. Our latest studies show the great potential of flaxseed for both nutritional and functional purposes.”