The soluble fiber beta-glucan helps to retain moisture and enhance the shelf-life of bars and baked goods.
OatVantage is a heat stable ingredient that provides body and mouthfeel to beverages, with minimal impact on viscosity and reducing the need for stabilizers.
Can be mixed with other powder ingredients prior to extrusion to enhance the nutritional profile of breakfast products. OatVantage can also be added to hot cereals by partially replacing any bulk ingredient.
OatVantage can be successfully added to dairy and non-dairy yogurts through various processes depending on the type of yogurt being developed.
OatVantage is ideal for fortification of meat analogs to boost fiber and add health benefits, while enhancing binding and improving texture.
OatVantage can be easily incorporated into pasta by replacing part of the flour.
OatVantage can be blended into dry mixes and provides body and mouthfeel once hydrated.
A higher density product is available for tabletting applications needs.




Derived from the Blue Weber agave plant in Mexico, BioAgave contains 90 percent inulin. Agave inulin differs from other inulin products as it consists of branched chains of fructose with a terminal glucose unit. As a result of these differences, BioAgave provides superior stability, particularly in liquid form.

BioAgave also offers potential synergies with other forms of fiber, which provides opportunities for fiber blends to meet a wide range of application needs.

BioAgave is ideal for adding fiber and providing the health benefits of inulin to applications including:
Applications

Bakery
Beverages
Confectionery
Dairy
 
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