XanFlax: Bioriginal to debut new plant-based thickening agent
Bioriginal is set to debut its newest product, XanFlax at this years’ Institution of Food Technologists’ Annual Meeting & Food Expo (IFT), which begins next Monday (June 3) in New Orleans. XanFlax is a natural thickening agent that can be used as a non-GMO replacement for xanthan gum in a variety of food applications.
As a gluten-free, clean label and vegan option, XanFlax is promoted as a great addition to smoothies, baking and a number of other cooking applications. “XanFlax can be used for various applications,” a spokesperson at Bioriginal tells FoodIngredientsFirst. “Use as a thickener and emulsifier for sauces and dressings or as a binder and volume enhancer for baked goods, it can also be used as a natural egg replacement for vegan applications.”
Harnessing the power of water-soluble polysaccharides (hydrocolloids) derived only from flaxseed meal, XanFlax has a favorable nutritional profile and is an excellent source of omega 3 alpha-linoleic acid, phytochemicals and dietary fiber. It is the best replacement on the market for eggs, xanthan gum, guar gum, arabic gum, cornstarch, and flour. Due to a proprietary manufacturing process XanFlax is claimed to be the strongest and most consistent flaxseed thickener available.
As the demand for clean label, plant-based and “free-from” products continues to grow, food manufacturers need to find an easy solution. XanFlax is the option that will allow formulators to meet consumer changing dietary needs and wants, without sacrificing flavor or quality.
XanFlax is comprised of water-soluble polysaccharides (hydrocolloids) derived only from flaxseed meal, and has the advantages of being clean-label over products like xanthan gum, as well as having a favorable nutritional profile. It is an excellent source of omega 3 alpha-linoleic acid, phytochemicals and dietary fiber. It may be added for its nutritional benefits and/or for its physicochemical “thickening” properties.
XanFlax is a fine yellow-brown milled flax powder (>95% through 90μm, 170 mesh) with no preservatives or additives. When gradually XanFlax dispersed into water, it hydrates and expands to 10 times its volume, which increases the viscosity and forms a gel structure. XanFlax is soluble in normal tap water but for a quick and easy dispersion, it is recommended to mix it in hot water or with other dry ingredients first (e.g. sugar/flour).
XanFlax plays a number of distinct roles in each baking application. It’s a thickener, stabilizer, emulsifier and gelling agent. Because of its multifaceted functionality, XanFlax is suitable for a wide range of baking applications.
The “tender, moist and crumbly” texture of gluten-free biscuits, muffins, cookies and cakes rely on fat, eggs or gums to create and set the dough structure during mixing and baking.
• XanFlax helps set the characteristic texture of gluten free dough without making it gummy, denser or tougher.
• XanFlax helps prevent gluten free bakery from drying out by retaining moisture within the products. It also controls the amount of “oven-spread” of gluten free cookies.
• XanFlax improves the texture and the volume of the bakery products.
• Bakery formulations that contain XanFlax may need to cook longer and at a lower temperature than specified in the initial recipe to obtain desired results.
Bioriginal positions itself as a global leader in manufacturing natural nutritional foods, ingredients and supplements for food and beverage companies. Bioriginal’s headquarters are in Saskatoon, Canada with facilities throughout the US, Europe and Asia.