MELTEC™

Innovative Patent Pending technology:
Natural semi-solid fibers for sugar and syrup replacement.





MELTEC™
Innovative Patent Pending technology:
Natural semi-solid fibers for sugar and syrup replacement.


Sugar intake reduction is a pillar of international nutritional guidelines. Excess sugar has been demonstrated to be associated to various pathologies, such as Diabetes and Obesity. Sugar provides more than sweetness to foods. When the sweetness of foods containing sugar is replaced with sweeteners (for example high-intensity sweeteners) to reduce the calorie content, other key attributes are often sacrificed.
For this reason, other ingredients ("Bulking Agents") are needed to make up with the missing properties.
HI-FOOD research has focused on an innovative, viscous, semi-solid system able to replace syrups not from a sweetness stand point but as a texturizing and bulking agent.

DESCRIPTION


MELTEC™ (patent pending technology) is a Natural semi-solid ingredient similar to a syrup with no added sugar. It is suitable for sugar free applications. It is similar to honey and sugar syrups; the structure is long and thick due to its fibrous nature, with both soluble and insoluble fibers. It is based on natural vegetable fibers from legumes and cereals (in particular from brans and cuticles) with some residual water. The solids are both soluble and insoluble fibers that are all "suspended" thanks to the chemical nature of some fractions of brans containing pectin-like molecules. These pectin-like polymers give the appearance of a suspending effect but in reality, they have reacted with steam at various pressures forming a kind of weak gel trapping the other fibers fraction avoiding the precipitation.

FUNCTIONAL PROPERTIES:

  • Humectant
  • Texturizer
  • Freezing Point Depressant
  • Cryoprotectant
  • Thickener
  • Bulking Agent
  • Shelf Life Extender
OTHER FEATURES:

  • Easily Soluble in Water
  • Tasteless
  • Odorless
  • Not a Sweetener
  • No Sugar, Low Calories
  • No Fermentable
  • No Maillard Reaction
  • Clean Label

PROPERTIES COMPARISON BETWEEN SUGAR, MELTEC™ AND OTHER SUGAR REPLACERS



TYPICAL APPLICATIONS


We have tested the replacement of sugar syrups and humectants in various applications, obtaining the same final product.

  • BAKERY: Softness increase, improving freshness perception
  • BEVERAGE: Increases the physical viscosity of beverages, influencing the perception of body and texture
  • BARS: works as a binding agent
  • CONFECTIONERY: Softness increase improving freshness perception
  • ICE CREAM: Reducing Ice-Crystal growth, lowering the freezing temperature, allowing for creaminess at lower temperature (tests on-going)


MELTEC™ TECHNICAL AND NUTRITIONAL DATA


The low calories together with the insignificant content of sugars carried by MELTEC™ allows it to be used to replace syrups in products where the sugars and the energy value want to be reduced by 30% (or more).

For more information about HI-FOOD ingredients and other customized applications, please contact us