Ease of use
NUTRIOSE® is well adapted to industrial processing and easily processable on traditional equipment.
- Easy to handle and store
- Low hygroscopicity
- Unlimited solubility & low viscosity
- Heat stability
- Acid stability
- Stability in various processes
- Shelf life stability
Easy to handle and store
Agglomerated form with 3 advantages:
- Flows freely
- Disperses instantly
- Dissolves quickly
Low hygroscopicity
NUTRIOSE® withstands a relative humidity of up to 70% at 20°C for 24 hours without problems, whereas other oligosaccharides are no longer powdered at a relative humidity of only 30% or 50%.
Unlimited solubility & low viscosity
These two valuable features allow use at a very high dosage.
Heat stability
NUTRIOSE® is unaffected in most process conditions, from sterilization through pasteurization and extrusion to spray drying and oven cooking. This means no loss of fiber and effective incorporation in many cooked products: cookies, pastries, UHT products, etc.
Acid stability
NUTRIOSE® is acid-stable, from pH 2.5 to pH 7. This is essential for acid food products like soft drinks or fruit preparations.
Evolution of the molecular weight (expressed as measured ratio Mw/initial Mw*100) of NUTRIOSE®FB 06 after 90 days of storage of 10% solutions at pH 2 to 7.
After 90 days storage no loss of fiber was observed (Mw not reduced). Behavior unchanged at higher temperatures.
Stability in various processes
NUTRIOSE® is not affected by:
- Baking and fermentation processes (i e Saccharomyces). This results in high levels of stability and makes overdosage unnecessary. Both are key advantages for bakery products.
- Extrusion / Spray drying / Frying
- Freezing (freeze/thaw stability)
The stability of NUTRIOSE® FB 06 was assessed on an orange juice (pH=3.8) during pasteurization (74°C - 17 min) and during 3 months storage at room temperature.
NUTRIOSE® FB 06 content of the orange juice has remained unchanged during the pasteurization phase and after 3 months of storage.
Shelf life stability
NUTRIOSE® fiber remains active throughout product shelf life. (see graphs above : Acid stability - Stability in various processes)