ORLANDO, Fla., March 31, 2008 /PRNewswire via COMTEX/ -- Valensa International announced the introduction of ChiaMax Omega-3 Milled Whole Grain at this year's Natural Products Expo West Conference. ChiaMax(TM) Omega-3 is a proprietary partially defatted Salvia hispanica milled whole grain. This gluten-free, good tasting ingredient can be used in a wide range of functional food applications where low carb, high fiber, high protein and a healthy amount of Omega-3s are desired. A typical assay shows that it contains 48g/100g of fiber and 30g/100g of protein, along with 6g/100g ALA Omega-3. The Omega-3 fatty acids contained in ChiaMax are self-stabilized as constituents of the overall product and can be used even in baking applications where heat and process tolerance are required.
According to Dr. Rudi Moerck, President of Valensa, ChiaMax Omega-3 delivers functionality within a number of important trends in the nutrition market today. "For years, high-protein, low-carbohydrate foods have been favorites with health- and weight-conscious consumers. But even hotter today are the trends toward increased dietary fiber and Omega-3s by consumers who want to address energy management, heart health and glycemic health concerns. With ChiaMax Omega-3, food producers can take advantage of these health and eating trends with a single ingredient," he said.
ChiaMax(TM) Omega-3: perfect for sports nutrition and more
ChiaMax(TM) Omega-3 is a 100% natural product that is made via clean supercritical CO2 partial defatting of milled chia seeds. It has the regulatory status of a partially defatted whole-grain food. ChiaMax(TM) Omega- 3 has a pleasant, mild nutty flavor that will not adversely affect the final flavor profile of a consumer product and is highly stable, offering excellent shelf life and efficacy to the consumer.
The high protein+fiber+Omega-3 combination of ChiaMax(TM) Omega-3 makes it an ideal ingredient in nutrition bars and other sports nutrition formulations. Its broad functionality enables it to fulfill multiple nutrient requirements. It can replace whey proteins that have seen huge price increases due to an ongoing global milk shortage; it can provide an alternative to separately- added fiber; it can supplant gums and binders in formulations; and most importantly, it can provide functional food products with an additional source of high-quality, shelf-stable Omega-3, one of the hottest and most consumer- recognized products in the marketplace today. Another key application is in sports nutrition shakes, where ChiaMax(TM) Omega-3 can build viscosity, replacing hydrocolloids like gum arabic, offering a "cleaner label."