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Glanbia Nutritionals launches OptiSol 5000


March 10, 2011
By Bakers Journal

March 10, 2011, Carlsbad, CA – Glanbia Nutritionals is launching its
OptiSol 5000 functional ingredient system in the pizza sector.

OptiSol 5000 improves the texture of pizza doughs by enhancing
extensibility and workability. This increases surface area by up to five
percent and cuts costs for manufacturers.
 
Beyond the ingredient’s yield optimization capabilities, OptiSol 5000
functions as a moisture management tool. It can improve dough texture
through enhanced moisture retention, creating a softer and less chewy
dough. Moisture retention also maintains product quality over a longer
shelf life.
 
OptiSol 5000 is a natural, flax-based ingredient and allows
manufacturers to tap into fortification trends. It is high in fiber and
rich in ALA omega-3, allowing for an “omega-3s” front-of-pack
positioning. It can also help tap into clean label trends, replacing
gums and gluten in dough formulations.

OptiSol 5000 is also suitable for breads, sweet baked goods, tortillas and pasta.

For more information, visit www.glanbianutritionals.com.

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