We are excited to announce that we have brought our innovative, natural product Flaxfiber to one of the best restaurants in the world: DISFRUTAR. Recognized for its culinary excellence and innovative spirit, the DISFRUTAR team has subjected Flaxfiber to various tests and has verified its incredible functionality as an emulsifier, stabilizer, and thickener. This achievement not only reaffirms the quality of Flaxfiber but also demonstrates its potential to transform haute cuisine.
What is Flaxfiber?
Flaxfiber is a natural fiber derived from brown and golden flax seeds (Linum usitatissimum L.). The mucilage is extracted from these seeds, which forms the basis of our product. Flaxfiber is composed of three types of fiber: cellulose and lignin (insoluble) and mucilage (soluble), with a total fiber content exceeding 76%. Of this amount, more than 12% is soluble fiber and 88% is insoluble fiber.
Technical Properties of Flaxfiber:
Thanks to its unique composition, Flaxfiber stands out for its multiple functional properties:
- Thickener: Ideal for improving the consistency of various preparations.
- Stabilizer: Perfect for maintaining the integrity and structure of food under different conditions.
- Emulsifier: Facilitates the homogeneous mixing of ingredients that would not normally mix.
- Suspending agent: Helps keep solids suspended in liquids.
In addition, Flaxfiber can replace the stabilizing and thickening functionality of xanthan gum in a 1:2 ratio. It is neutral in taste and color, allowing it to be used in a wide variety of applications without altering the sensory profile of the food.
Use and Applications in Haute Cuisine:
Flaxfiber is easily soluble and dispersible in water, both in cold and hot conditions, and is effective in a wide pH range. This versatility allows it to be incorporated into various culinary preparations:
- Sauces and coulis: Flaxfiber acts as a thickener in cold and hot conditions, ideal for sweet or savory sauces with a high pH range.
- Ice cream and sorbets: Functions as a stabilizer and emulsifier, increasing creaminess and improving air incorporation. It also improves freezing by forming smaller crystals.
- Mousses and meringues: Helps stabilize these preparations, improving aeration and maintaining the foam, and prevents water loss during thawing.
Flaxfiber at DISFRUTAR:
The DISFRUTAR team, known for its innovative approach and constant pursuit of perfection, has verified the technical effectiveness of Flaxfiber in a variety of applications, confirming that it is a revolutionary ingredient for haute cuisine.
Technical Demonstrations at DISFRUTAR:
To illustrate the versatility of Flaxfiber, the DISFRUTAR team has conducted specific tests demonstrating its functionality in different culinary contexts:
- Emulsifying function: It was tested with orange juice, achieving a perfect emulsion that maintained a homogeneous and smooth texture.
- Stabilizing function: A cucumber sorbet was made in which Flaxfiber acted as a stabilizer, providing a creamy texture. If you want to formulate ice cream and/or sorbets with a more complete stabilizer, you can discover our Profiber Stab 5.
- Thickening function: In a noisette butter meringue, Flaxfiber demonstrated its ability to thicken and emulsify the preparation, resulting in a perfectly aerated meringue with an ideal texture.
To learn more about how the DISFRUTAR team has used Flaxfiber in their creations, we invite you to watch the following video. In it, the chefs explain each of the product’s technical functions and show the results of their tests. Don’t miss it!
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