In the world of baking, typically defined by high-fat, high-calorie foods, formulators know the challenges involved in creating good tasting, nutritional products. Any compromise in taste can dramatically impact the overall eating experience for the consumer.
Almagine™ HL offers an amazing alternative to traditional lipids while delivering outstanding taste, sensorial and functional benefits to the finished product. Derived from microalgae, Almagine™ HL is a pure, sustainable, whole food ingredient naturally rich in healthy lipids and containing protein, carbohydrate (polysaccharides, fiber and simple sugars), emulsifiers and numerous micronutrients such as lutein.
As a multicomponent ingredient, Almagine™ HL allows product developers to formulate with less fat and/or less egg/egg yolk. Utilizing Almagine™ HL provides a healthy lipid "translating" to delicious, healthy baked goods and savory snacks that outshine current products in the marketplace today.
Experience the Advantages of Baking with Almagine™ HL
| Superior Nutritional Properties | Outstanding Taste & Sensorial Benefits | Key Functional Advantages | Almagine™ HL performs exceptionally well in:
and much more! |
Provides healthy fat: Replaces saturated fat of oil and eggs with mono-unsaturated fat Contributes fiber to baked goods and snacks Provides phospholipids without cholesterol, thus decreasing need for eggs in formulation | Significantly improves sensory properties of healthy baked goods: "healthy" prototypes compared favorably in consumer test to full-fat counterpart Improves mouthfeel and provides a full, rich texture to baked goods Can increase creaminess, add fluffiness, enhance crispiness, etc., depending on desired outcome | New base ingredient alternative to fat, oil and eggs Improves texture and moisture retention in baked goods Offers various textural options for cookies (soft/chewy, crispy/crunchy, cake-like) Shelf-stable dry powder alternative to liquid/refrigerated products that is easily dispersible in water and incorporates well with other dry ingredients |
Try Almagine™ HL in your next bakery formulation and you will see that the formulation possibilities are endless.
The only limit will be where you decide to take it.
