Flaxfiber: Alimentary fiber comes to DISFRUTAR


We are thrilled to share with you that we have brought our innovative, naturally sourced product Flaxfiber to one of the best restaurants in the world: DISFRUTAR. Renowned for its culinary excellence and innovative spirit, the DISFRUTAR team has tested Flaxfiber and demonstrated its incredible functionality as an emulsifier, stabiliser and thickener. This achievement not only reaffirms the quality of Flaxfiber, but also confirms its potential to transform high gastronomy.

What is Flaxfiber?

Flaxfiber is a natural fiber from the seeds of brown and golden flax (Linum usitatissimum L.). The mucilage is extracted from these seeds and 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 of over 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.
  • Stabiliser: Perfect for maintaining the integrity and structure of foods in different conditions.
  • Emulsifier: Facilitates homogeneous mixing of ingredients that would not normally mix.
  • Suspension agent: Helps to keep solids in suspension in liquids.

In addition, Flaxfiber can replace the stabilising and thickening functionality of xanthan gum at a ratio of 1:2. It is neutral in taste and colour, which allows it to be used as a thickener.

Use and applications in high gastronomy:

Flaxfiber is easily soluble and dispersible in water, both in hot and cold conditions, and is effective over a wide pH range. This versatility allows it to be incorporated into a variety of culinary preparations:

  • Sauces and coulis: Thickening for hot or cold, sweet or savory sauces with a high pH range.
  • Ice crams & sorbets: It acts as a stabilizer and emulsifier. Increases creaminess and helps incorporate air. Improves freezing by helping to form smaller ice crystals.
  • Mousses y meringues: Helps stabilize meringues and mousses by improving aeration and retaining foams’ air content. Prevents water loss during defrosting.

Flaxfiber in DISFRUTAR:

The DISFRUTAR team, known for their innovative approach and constant search for perfection, have proven the technical effectiveness of Flaxfiber in a variety of applications, confirming that it is a revolutionary ingredient for high gastronomy.

Technical demonstrations at DISFRUTAR:

To illustrate the versatility of Flaxfiber, the DISFRUTAR team has carried out specific tests demonstrating its functionality in different culinary contexts:

  • Emulsifying function: it was tested with an orange juice, achieving a perfect emulsion that maintained a homogeneous and smooth texture.
  • Stabilising function: A cucumber sorbet was made in which Flaxfiber acted as a stabiliser, providing a creamy texture. If you wish to formulate ice creams and/or sorbets with a more complete stabiliser, you can discover our Profiber Stab 5.
  • Thickening function: In a noisette butter meringue, Flaxfiber proved 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 technical functions of the product and show the results of their tests. Don’t miss it!

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