CNI Launches First Nutritional Texturizer
Obtained from an innovative and proprietary process, EQUACIA brings technological properties (thickening & stabilizing properties, water binder, fat replacer and mouthfeel enhancer) and enriches at the same time in two different kind of fibers.
01/03/07 Colloides Naturels International (CNI) has announced the global market launch of their innovative new product EQUACIA, an association of Acacia gum fibers and wheat fibers.
EQUACIA is the latest breakthrough in the company’s range of nutritional products. Obtained from an innovative and proprietary process, EQUACIA brings technological properties (thickening & stabilizing properties, water binder, fat replacer and mouthfeel enhancer) and enriches at the same time in two different kind of fibers. The soluble fibers have a prebiotic effect and the insoluble fibers have a mechanical effect on the transit.
EQUACIA develops its viscosity immediately after dissolution. It is neither affected by pH nor temperature, guaranteeing viscosity even after heating. EQUACIA is particularly suited for applications in bakery, ice cream, mayonnaise, sauces and confectionery and goes through all the food process.
Example of application: in bakery, EQUACIA is effective at use levels of 1-2%, reducing thus up to 50% 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 is granulated, dust-free and flows easily to facilitate ease of handling and dispersion. The very quick hydration of EQUACIA offers significant time savings in the plant and increased productivity.
EQUACIA is labeled as Acacia gum (gum arabic) and benefits from the valuable linkage to an all natural product, which is GRAS, GMO-free, no allergen with high microbiological purity.
