Introducing OptiSol™, a line of dairy and flax-based functional solutions designed to optimize formulations and make good products better by:
- Enhancing texture
- Extending stability
- Improving flavor
- Simplifying labels
- Ensuring a stable supply, locally sourced
- And so much more
The OptiSol 1000 series is dairy-based; the OptiSol 5000 series is flax-based. Technical support from Glanbia Nutritionals' senior-level technologists is fully integrated into the delivery of OptiSol, from the Discovery phase through Implementation.
OptiSol Formula Solutions:
- OptiSol 1000
Dairy-based OptiSol 1000 is an ingredient with excellent water-binding and emulsifying characteristics to create better eating experiences in soups, dressings, sauces and dairy-based dips. OptiSol 1000 delivers a clean dairy taste, eliminating the flavor challenges and limited pH range associated with soy protein. It improves thermal, salt, pH and shear stability compared to other ingredients. It also reduces the allergen concerns, handling and quality issues associated with egg ingredients.Contact us to receive:
- OptiSol 1100
Dairy-based OptiSol 1100, a proprietary whey protein ingredient, is formulated specifically to replace eggs in bakery products such as cookies, muffins and quick breads. It has properties similar to eggs and even improves texture. Up to 100% of an egg product can be replaced with OptiSol 1100 in a formulation.Contact us to receive:
- OptiSol 1200
Dairy-based OptiSol 1200 is a patent-pending functional ingredient with unique properties that include enhanced cure flavor, texture, color and natural antioxidant properties for the processed meat industry.Contact us to receive:
- OptiSol 5000
Flax-based OptiSol 5000 is a patent-pending ingredient system that has been shown to help optimize texture, extend shelf life and improve freeze/thaw stability in a number of food systems including breads, sweet baked goods, tortillas and pasta.Contact us to receive:
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OptiSol 5100
Flax-based OptiSol 5100 is a patent-pending ingredient system that has strong hydrocolloid properties. These properties have been shown to be effective in the partial replacement of gluten in bread formulations with no loss in product quality.Contact us to receive:
