Technology (UPN: 29)

Technology Cellulose fiber gel technology ingredient
Organisation Type Company
Organisation Region North America
Overview Cellulosic (oat or corn-based) dietary fiber ingredients produced using a proprietary manufacturing process. This food ingredient can serve as a thickening agent, viscosity enhancer, emulsifier or even as a binder/adhesive. It is a natural and cost competitive alternative to many gums and starches, and could form a short and soft gel better than other soluble fibers.
Description

The ingredient technology redefines the cellulose category with multifunctional properties not typically found in fibers and other cellulosic ingredients. Made from natural sources, either oat hulls or corn bran, the technology assists food formulators in keeping labels clean, short, and consumer friendly. Neutral in flavor, easily dispersible and this combined with qualities such as improved mouth feel, texture, emulsification and shelf life make the technology extremely versatile for use in multiple processing conditions. 

The technology ingredient provides solutions to moisture-related issues (eg. increased shelf-life, emulsification and stabilization, reduced oil absorption, etc.)

Properties include: quick hydration, stable and irreversible gel texture, minimally processed, taste-neutral, zero calorie. The technology ingredient corn fiber has been declared self-affirmed GRAS, however it is currently being evaluated by the FDA for GRAS and Natural status in all food and beverage applications.Its usage level is typically less than other hydrocolloids with a more natural food like texture and mouthfeel.  Typical level of use is:  0.1-0.2 % to reach a viscosity of 50-1700 cps. Viscosity comparison with xantham gum: the technology ingredient's viscosity at 4 % is around 30,000 cps, whereas xanthan gum at 4 % is approximately 5,000 cps.

More importantly, the main advantage over xanthan gum is that this ingredient technology remains a soft gel where xanthan gum has pseudo-plastic properties - especially when viscosity and concentration are increased.  When using the ingredient in beverages, it‘s usage level is a fraction of a percent which equates to a lower cost in use than other hydrocolloids. 

Main advantages include: unlimited raw material sources, reduced cost variability, unmatched water holding capacity, environmentally friendly biodegradable materials, improved finished product yields and quality.

Food formulators have recently gained much interest in the technology ingredient because they have found an ingredient that builds viscosity, controls moisture, is an alternative to gums and binders, extends yields and has a lower manufacturing cost, all this with a clean label.

Possible Applications:

Dairy food ingredient, Non-alcoholic beverage ingredient, Snack food ingredient, Baked good ingredient, Nutritional bulking agent, Cellulose carrier

Competitive Advantage

The technology provides superior water holding capacity, more than current commercialized food grade fibers or cellulosic ingredients. It also has the ability to emulsify and bind due to its unique proprietary polymer structure.

Development Stage:

Commercially available

Intellectual Property:

Patented process

Innovator An ingredient technology company that creates innovative ingredients using a proprietary manufacturing process.
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