Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Flax Seed Powder
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Attributes
Guar gum upgrade benefits you will appreciate
BlendPur™ is a perfect guar gum replacement for a wide range of products. When used in tortillas, it provides both functional and nutritional advantages:
- The tortillas are softer, making them easier to handle
- Tortillas roll easier and stretch more
- Based on guar gum costs, BlendPur™ is very competitively priced
- Nutritional benefits of ALA Omega-3, fiber, protein and lignans offering you a cleaner, more attractive lab
The long and short of shortening & oils
BlendPur™ upgrades for baking products can have some very positive benefits such as 50% replacement of shortening or oils in breads and rolls resulting in:- 50% less fat on your nutrition label
- Addition of ALA Omega-3, fiber and protein
- Additional yield provided through the greater absorption of water (up to 8% more)
- Softer crumb
- Lower cost of ingredients
- Product Benefits
Guar gum upgrade benefits you will appreciate
BlendPur™ is a perfect guar gum replacement for a wide range of products. When used in tortillas, it provides both functional and nutritional advantages:
- The tortillas are softer, making them easier to handle
- Tortillas roll easier and stretch more
- Based on guar gum costs, BlendPur™ is very competitively priced
- Nutritional benefits of ALA Omega-3, fiber, protein and lignans offering you a cleaner, more attractive label
The long and short of shortening & oils
BlendPur™ upgrades for baking products can have some very positive benefits such as 50% replacement of shortening or oils in breads and rolls resulting in:
- 50% less fat on your nutrition label
- Addition of ALA Omega-3, fiber and protein
- Additional yield provided through the greater absorption of water (up to 8% more)
- Softer crumb
- Lower cost of ingredients
- Product Information
BlendPūr™ Flax in Tortillas:
In one study, Pizzey’s BlendPῡr™ Flax was evaluated for its ability to replace guar gum in tortillas. Hydrocolloids such as guar gum are widely used in food products including tortillas to modify textural characteristics, improve moisture retention and maintain overall good product quality during storage. However, guar gum is subject to significant price fluctuations and may not fit within a consumer’s perception of a “clean label”.
Background:
This study evaluated the efficacy of adding 0.7% BlendPῡr™ to a tortilla formula as a complete replacement for hydrocolloids. The three baking treatments below were evaluated:
- Control : Standardized (no hydrocolloid incorporated)
- Treatment 1: Hydrocolloid incorporated at 0.5%
- Treatment 2: Hydrocolloid replaced with BlendPῡr™
- Treatment 3: Hydrocolloid replaced with BlendPῡr™ incorporated at 0.7%
Dough handling properties and overall end-product quality were evaluated. Instrumental evaluation was conducted as well as tortilla moisture and texture over a 14-day period to assess the shelf-life quality of the tortillas. Tortillas were held in ambient storage conditions to assess the effect of BlendPῡr™.
Conclusions:
- Tortilla doughs containing BlendPῡr™ demonstrated very good dough handling properties, similar to the control containing hydrocolloids, producing soft and elastic, pliable dough.
- Overall appearance of tortillas with BlendPῡr™ was very appealing and scored equivalent to the treatment 1 (tortillas with guar gum).
- Tortillas produced with BlendPῡr™ showed comparable or better extensibility than the tortillas produced with guar gum over the period evaluated.
- Only slight differences were detected in moisture contents amongst the tortillas with or without BlendPῡr™. Moisture retention did not appear to be increased at these levels of addition.
BlendPῡr™ Flaxseed in Bread:
Development work with BlendPῡr™ flaxseed has shown that in white pan bread, up to 50% of the formula shortening or oil can be replaced with flaxseed for a lower cost, reduced fat content and a very acceptable bread product.
Background:
The following treatments were evaluated:
- Control: 3% oil level
- Low Fat: 1.5% oil level
- Low Fat with BlendPῡr™: 1.5% oil level
All breads were made with both a no time dough (15 min hold) and a fermented dough (2hr hold) prior to forming and proofing to determine potential BlendPῡr™effects with dough hold time.
To minimize potential processing issues with soft vs. firm doughs, all doughs were adjusted to a similar BU using farinograph testing. The low fat BlendPῡr™ dough required a 1% increase in hydration to match the control dough BU.
Doughs were baked and tested for peak firmness at 1, 3 and 5 days ambient storage. \Conclusions:
- 1.5% oil loaves with BlendPῡr™ were equally as soft as control 3% oil loaves while 1.5% oil loaves without BlendPῡr™ were more firm vs. 3% oil control loaves.
- Hydrated BlendPῡr™is an effective replacement for oil in the white pan bread system.
- An equivalent softening effect of BlendPῡr™ was present in both no time bread (15 minute dough ferment) and in bread with a 2 hour fermented dough.
- The softening effect of BlendPῡr™ was present over a five-day ambient hold time.
BlendPῡr™ Flaxseed in Muffins:
Initial work in a white pan bread system showed that up to 50% of the formula shortening could be replaced by a combination of BlendPῡr™ and water. The goal of this work is to determine if that replacement would work in a muffin system.
Background:
Muffins (1 dozen using an AIB formula) were made with the following variables:
- Control
- Low Fat: 15% oil reduction
- Low Fat with BlendPῡr™: 15% oil reduction + BlendPῡr™ + 8% water (fwb)
The Pizzey BlendPῡr™ batter was adjusted with water so that a Bostwick viscosity measurement of the batter matched the control batter viscosity.
Muffins were baked and tested for volume, firmness and springiness at 3 hours, 1 day and 3 days. A sensory evaluation of the muffins was done on Day 1.Conclusions:
- 8% (on a flour weight basis) additional water was required to hydrate the Pizzey BlendPῡr™ so that the Bostwick viscosity matched Control batter viscosity.
- The reduced oil muffins with BlendPῡr™ were equally soft or softer than Control over a 3 day shelf life while the reduced oil muffins alone were significantly firmer.
- The BlendPῡr™ also appeared to have a slightly positive effect on springiness over time.
- Reduced oil muffins had a higher volume than Control and this volume increase was maintained when the BlendPῡr™ was added to the reduced oil formula.
- The reduced oil muffins with BlendPῡr™ were very similar to control in most sensory attributes on Day 1. The main differences were a larger/more open grain and a slight grayish tint to the crumb of the BlendPῡr™ muffins.
- From this data it appears that the hydrated Pizzey BlendPῡr™ is an effective replacement for oil in a muffin system.
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
- Replace guar gum in tortillas
- Replace gums or other non-nutritive flours in gluten-free baked goods
- Replace shortening or oil in baked goods
Properties
- Specifications
- Nutritional Information
Flaxseed’s Nutritional Benefits Compared to Chia (per 100 g)
Flaxseed Chia Alpha-Linolenic Acid (ALA) 22.8 g² 17.8 g³ Soluble Fiber 10.9 g⁴ 4.3 g⁵ Protein 18.3 g 16.5 g Lignan (as Secoisolariciresinol diglycoside) 0.9 to 3.0⁶ mg/g max. 0.05⁷mg/g - Note
- 1 See FDA Final Rule Dated April 28, 2014 – “Food Labeling: Nutrient Content Claims; Alpha-Linolenic Acid, Eicosapentaenoic Acid, and Docosahexaenoic Acid Omega-3 Fatty Acids.”
- 2 US Department of Agriculture, Agricultural Research Service, Nutrient Data Laboratory. USDA National Nutrient Database for Standard Reference, Release 27 (revised). Version Current: May 2015. Internet: http://www.ars.usda.gov/ba/bhnrc/ndl
- 3 Ibid.
- 4 Mazza and Oomah. 2005. Flaxseed in human nutrition, AOCS Press, Champaign, IL
- 5 Alfredo, et al. 2009. Physicochemical properties of a fibrous fraction from chia (Salvia hispanica L.). Food Sci Tech. 42:168-173.
- 6 Thompson et al. 1991. Mammalian Lignan Production from Various Goods. Nutr. Cancer 16:43-52
- 7 Nutrient Analysis by Nutrilab, 200
| Value | Units | Test Method / Conditions | |
| Mesh Grind Size | 20 - 30 | — | — |
Storage & Handling
- Shelf Life
- 2 years
- Shelf Life
2+ Year Shelf Life