Knowde Enhanced TDS
Identification & Functionality
- Ingredient Origin
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Characteristics
- Humectant, thickener, texturizer and binding agent
- Cryoprotectant & effect on freezing point
- Neutral in taste and odorless
- Soluble in water
- Additive replacement (i.e. Sorbitol, Glycerin)
- Produced in Italy by Hi-Food
- Product Highlights
Sugar provides more than sweetness to foods. When the sweetness of foods containing sugar is replaced with sweeteners (for example high-intensity sweeteners) to reduce the calorie content, other key attributes are often sacrificed. For this reason, other ingredients (“Bulking Agents”) are needed to make up with the missing properties. HI-FOOD research has focused on an innovative, viscous, semi-solid system able to replace syrups not from a sweetness stand point but as a texturizing and bulking agent. The low calories together with the insignificant content of sugars carried by MELTEC® allow it to be used to replace syrups in products where the sugars and the energy value need to be reduced. Reductions by 30% (or more) have been successfully reported. MELTEC® (patented product) is a natural semi-solid ingredient similar to a syrup with no added sugar suitable for sugar free applications. It is similar to honey and sugar syrups, the structure is long and thick due to the fibrous nature with both soluble and insoluble fibers. Based on ingredients of natural origin, vegetable fibers from legumes and cereals (in particular from brans and cuticles) with some residual water ,MELTEC® is able to replace sugars and syrups in many different applications (bakery, fillings, sauces, confectionary, ice cream, beverage, candied fruits, bars and not only).
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
The low calories together with the insignificant content of sugars carried by MELTEC® allow it to be used to replace syrups in products where the sugars and the energy value need to be reduced. Reductions by 30% (or more) have been successfully reported.
It is similar to honey and sugar syrups, the structure is long and thick due to the fibrous nature with both soluble and insoluble fibers. Based on ingredients of natural origin, vegetable fibers from legumes and cereals (in particular from brans and cuticles) with some residual water ,MELTEC® is able to replace sugars and syrups in many different applications (bakery, fillings, sauces, confectionary, ice cream, beverage, candied fruits, bars and not only).
MELTEC® : as it is a pure raw material not sweet. Partial/total sugars substitution with semi-solid fiber to preserve the taste and texture of your baked goods with low calories.
Possible customized version: with flavors, natural sweeteners or other active principle. Create moist, chewy cookies, creamy indulgent ice creams, provide the unique taste and texture of juice drinks without the guilt associated with full sugar varieties. Whether food producers want to be able to make a “sugar-reduced” claim or simply create an improved nutritional profile, semi-soluble fiber delivers the messages that can really make the difference.
Properties
- Solubility