Nutritional texturiser mimics mouthfeel of fat or sugar

The nutritional texturiser EQUACIA – from Colloides Naturels International (CNI) – is designed to mimic the rheological and mouthfeel properties of fat or sugar while fortifying food products with fibre (90percent) guaranteed on dry extract).

Obtained from an innovative and proprietary process, EQUACIA is a co-processed ingredient based on two all-natural fibres: Acacia gum, a soluble fibre, and wheat fibre, an insoluble fibre.

EQUACIA combines the numerous proven nutritional and health benefits of Acacia gum (notably a strong prebiotic effects from 6g/day and the potential ability to reduce blood glycemia and cholesterol) with the well-known positive effects of insoluble fibres on transit regulation.

EQUACIA is particularly suited for applications in bakery, processed meat, sauces, ice cream and confectionery and goes through all the food process.

Example of application: in bakery, EQUACIA is effective at use levels of 1–2percent, reducing thus up to 50percent of fats.

The staling effect is reduced, the water content is increased, the organoleptic properties are enhanced or preserved. This extremely high level of functionality and effectiveness provides major cost savings while also ensuring superior smoothness over time.

EQUACIA develops its viscosity immediately after dissolution. It is neither affected by pH nor temperature, guaranteeing viscosity even after heating. It is labelled as gum Acacia (Acacia fibre) and wheat fibre and benefits from the valuable linkage to an all natural product, which is GRAS, GMO-free, no allergen with high microbiological purity.

Also new from CNI is EFICACIA emulsifier, used in doses up to five time less than the typical level in flavour emulsions.

EFICACIA stabilises flavour and beverage emulsion, guaranteeing total absence of creaming, flocculation, sedimentation or coalescence in the concentrated emulsion and after dilution.

For more information, visit www.cniworld.com

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