NutraFlora does not participate in the Maillard reaction, and will not contribute to excessive browning during baking. NutraFlora improves moisture retention and adds humectancy to baked goods.
In bars, NutraFlora successfully masks off-notes associated with proteins, polyols and glycerin. NutraFlora also helps to retain moisture and extend the shelf-life of bars.
Highly soluble and dispersible, NutraFlora is ideal for beverage formulations. NutraFlora allows for clear beverages and does not cause viscosity or gelling common to other fibers.
NutraFlora has a clean, mildly sweet taste (30 percent as sweet as sugar), complements flavors, and has the ability to mask the off-notes commonly associated with high intensity sweeteners. NutraFlora also works synergistically with high intensity sweeteners, allowing for lower use levels.
NutraFlora is extremely simple to incorporate and use. Its many benefits are easy to realize with virtually no processing modifications as NutraFlora can be added directly to dry ingredients or mixed with liquids.
NutraFlora complements flavors commonly found in dairy applications. NutraFlora also has the ability to successfully mask the off-notes of soy and rice products while providing mouthfeel. In addition, NutraFlora helps to prevent syneresis associated with cultured products, enhancing the shelf-life.
NutraFlora increases the freezing temperature of frozen desserts, resulting in a softer texture.
NutraFlora improves shelf-life and binding in meat analogs.
NutraFlora is highly soluble and has the ability to enhance flavors in both powdered and RTE applications.
NutraFlora is also highly effective at low inclusion rates, making it ideal for use in tablets and capsules.






Additional Resources:
www.nof.org


Recipes:

Frozen Yogurt Popsicles for Healthy Bones

Yogurt Gelatin

Yogurt Parfait
Consumers are increasingly demanding healthier food and beverage alternatives; however, they will not sacrifice taste or texture in such products. Adding NutraFlora to formulations adds health and wellness benefits to food products while improving taste and texture. So, consumers will find that their product is not only better for them, but that it tastes better.

NutraFlora provides an array of functional improvements, such as outstanding solubility and dispersion, enhancement of flavors, improvement of stability and texture, moisture retention, and shelf-life extension.  Furthermore, NutraFlora does not participate in Maillard browning, protecting the protein quality of food systems that undergo severe heat treatment.

NutraFlora delivers 30% of the sweetness of sucrose with 1.5kcal/g, allowing it to be used as a partial replacement of sugar and fat in the development of healthier products.  NutraFlora has also been shown to mask off-flavors, including soy off-notes and metallic aftertastes associated with high intensity sweeteners.  NutraFlora is heat stable and can be used in a wide pH range.  In addition, NutraFlora has a positive heat of solution, making it an excellent option to balance the cooling effect of polyols.
Applications
Baked Goods
Bars
Beverages
Confections
Coatings
Dairy and Dairy Alternatives
Frozen Desserts
Meat Analogs
Soups, Sauces and Dressings
Supplements
 
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