Solae Introduces New Soy Fiber Ingredient for Tortillas
This new ingredient provides a complete natural moisture management system, enabling increased water absorption and yield, extended shelf life and enhanced sensory experience.
18 Sep 2009 --- Solae, LLC, a leader in developing soy-based technology and ingredients, is introducing a new soy fiber ingredient for tortillas and flat breads – Fibrim 1270. This new ingredient provides a complete natural moisture management system, enabling increased water absorption and yield, extended shelf life and enhanced sensory experience.
"We believe soy fiber, specifically Fibrim 1270 from Solae, is a functional, economical, and nutritional solution for food manufacturers of tortillas and flat breads," said Michele Fite, vice president of global strategy and marketing -- Solae. "Fibrim 1270 can produce significant overall formulation cost savings when added to standard tortilla recipes."
Solae conducted extensive research on Fibrim 1270 and found compelling evidence that it has a multitude of functional benefits,
including:
• Increased yield,
• Extended shelf life,
• Enhanced blending and binding during manufacturing process,
• Improved microwave-ability,
• Increased freeze thaw stability,
• Controlled water activity, and
• Reduced stickiness and tortilla cracking and hardening.
Solae Fibrim is a complex blend of insoluble fiber, soluble fiber and protein. A unique functional ingredient, Fibrim is processed for no flavor impact, excellent water absorption and consistent functionality. In addition, Fibrim meets consumer needs for foods that provide health benefits. Emerging research suggests that soy fiber may help support digestive health, heart health, healthy blood glucose response and a lower glycemic index for foods.
