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Glanbia Reveals Technical Data on OptiSol 5000 SeriesGlanbia Reveals Technical Data on OptiSol 5000 Series

April 3, 2013

1 Min Read
Glanbia Reveals Technical Data on OptiSol 5000 Series

FITCHBURG, Wis.Glanbia Nutritionals released new technical data on its OptiSol® 5000 series of flaxseed-derived functional ingredients demonstrating the series' latest benefits for manufacturers including functionality and nutritional benefits for various food applications and functional solutions for baked goods.

The series, originally created as a clean label solution to guar gum shortages and moisture management in breads, includes OptiSol 5000 and OptiSol 5300. It's high in omega-3 alpha-linolenic acid (ALA), offers moisture migration control properties, has the ability to bind both fat and water for improved texture and is cost effective.

Tests by the company show the series products increase volume in fresh breads and baked goods. Trial work in whole wheat and white breads saw consistent loaf volume increases of 15%.

OptiSol 5300 offers nutritional benefits, helping to reduce fat absorption during frying. In studies using cake doughnuts, the ingredient reduced oil absorption by 10% compared to a control sample without the ingredient thus improving the Nutrition Facts label by reducing 19 grams of fat per serving to 17 grams of fat per serving. Additional studies have shown similar levels of oil uptake reduction in batters and breadings on chicken and cheese sticks.

The series also proves beneficial to manufacturers by improving shelf life of frozen and ambient stored muffins, breads, cakes, biscuits, cinnamon rolls and gluten-free products. Test conducted by Glanbia Nutritionals using a texture analyzer found that the OptiSol 5000 series improved the minimization of hardening and staling in bakery products. Most studies were conducted at ambient temperatures at up to 21 days shelf life. In frozen studies, evaluations were conducted at six to nine months.

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