The company showcased OptiSol 1000, a whey-based emulsifier designed for use in dressings, bakery, beverages, soups and sauces, at the recent IFT trade show in Anaheim, California, which it says “delivers excellent emulsification, water-binding and gelation properties.”
Traditionally the company has focused on ingredients which impart added nutritional benefits to foods and beverages, rather than improved processing or storage functionality alone, but marketing manager Eric Borchardt told FoodNavigator-USA.com that the new range was not a move away from Glanbia’s dedication to health-giving ingredients.
“We are expanding both our nutritional and functional ingredients with OptiSol 1000,” he said.
The company claims that the whey-based emulsifier increases yield, improves texture, and can “reduce other ingredients in formulation”. Reducing or removing ingredients such as eggs can also reduce cost of the finished product, it said.
Glanbia also announced the release of a flax-based version called OptiSol 5000 by Pizzey’s Nutritionals – a Glanbia Nutritionals company – that offers the additional benefits of omega-3 fatty acids, fiber and lignans to a similar range of applications as OptiSol 1000, including sauces, dressings, breads and pasta. But Borchardt insisted that the nutritional aspects of its flax-based emulsifier “provide customers with more than just nutrition… OptiSol 5000 helps retain moisture, which helps with shelf life”.
He added that both versions are “very good ingredients for cleaning up labels” enabling the replacement of modified starches or some allergens, such as soy protein or eggs.
The emulsifiers have now been released in the US, but Borchardt said that they will also be available in Europe “very soon”.
“There are a lot more restrictions there and we need to make sure we are complying,” he said.
He added that Glanbia is aiming to expand into new markets with the addition of its OptiSol range.