Suitable for several applications including chewy granola bars, baked bars and cereal clusters, OptiSol™ 2000 is a unique binding system which reduces sugar by up to 50 per cent, providing a highly desirable alternative to lecithin and other binders.
Part of Glanbia’s rapidly expanding OptiSol™ functional ingredient system portfolio, OptiSol 2000 delivers added nutritional value with no loss in binding capacity. The new ingredient easily replaces lecithin thanks to its high performance emulsification properties. OptiSol 2000 allows for efficient formulation of chewy granola bars, baked bars and cereal clusters, without the higher costs associated with alternative emulsifying agents containing high levels of sugar.
Linda Wilson, business development manager for bars at Glanbia Nutritionals comments, “OptiSol 2000 is a valuable tool for companies looking to improve the nutrition profile of their bars without loss of texture, flavor, or eating experience. In fact, several companies have told us that OptiSol 2000 greatly improves the overall quality of their bars while cleaning their labels and enhancing their marketing value proposition”.
Glanbia Nutritionals, a division of Glanbia plc, is an innovator in the expert delivery of science-led ingredients and customized solutions for a broad range of industries. These include fortified foods and beverages, sports nutrition, and health & wellness.
For more information about Glanbia Nutritionals and its ingredients, please contact Eric Borchardt, Director of Marketing, at (608) 316-8521 or visit www.glanbianutritionals.com.