{"id":3441,"date":"2021-02-05T11:45:44","date_gmt":"2021-02-05T10:45:44","guid":{"rendered":"https:\/\/www.foodsolutionsteam.com\/?page_id=3441"},"modified":"2024-10-11T09:09:45","modified_gmt":"2024-10-11T07:09:45","slug":"oil-meals-naturally-functional","status":"publish","type":"page","link":"https:\/\/www.foodsolutionsteam.com\/en\/oil-meals-naturally-functional\/","title":{"rendered":"Oil Meals \u2013 Naturally Functional"},"content":{"rendered":"
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At FoodSolutionsTeam we have developed a technology enabling us to mill the protein rich oil meals in a way to create powders with a long shelf life. Our oil meal powders combine nutritional goodness with functionalities like water retention or emulsification as well as shelf life \u2013 a unique combination indeed.<\/p>\n

The unique FST milling technology allows for cold-and warm swelling<\/a> protein rich powders.<\/p>\n

The technological functionalities are being complemented by the nutritional functionalities. Rich in protein with interesting amino acid profiles for various applications. Some products are rich in fibres whilst all of our oil meal flours have residual contents of mostly good oils \u2013 we only work with meals from native pressing.<\/p>\n

Some of our products \u2013 like linseed or flax flours \u2013 have been used for their nutritional properties for centuries.<\/p>\n<\/div>\n<\/div>\n

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LEINPRO \u2013 Linseed flour<\/h2>\n

Protein and Fibres in their most functional form<\/span><\/span><\/h2>\n<\/div>\n<\/div>\n<\/div>\n
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LeinPRO \u2013 Linseed Flour, our linseed or flax flour, consists of 100% golden linseed. It is milled from the meals of the native linseed oil pressing. Until a few years ago, these side-stream had hardly been used in human nutrition.<\/p>\n

LeinPRO \u2013 Linseed Flour acts as an emulsifier in many applications. FoodSolutionsTeam has developed a Vegan Mayo with up to 70% oil with LeinPRO \u2013 Linseed Flour as the only replacer for egg. LeinPRO \u2013 Linseed Flour replaces full egg in bakery thus enabling items like a vegan brioche without major recipe alterations. LeinPRO as replaces guar gum in breads 1:1 and acts as replacement for soy lecithin and mono- and diglycerides in bakery. Hydrocolloid replacement in many applications (LBG, Gum Arabic, Xanthan) as well as pectin replacement in jams, maramlades and fruit preparations.<\/p>\n

LeinPro's small particle size allows its application in all areas without the riusk of a grainy mouthfeel. The taste is very subtle of nuts. However, the typically low dosages do not allow for this flavour tob e noticed.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

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Sensationally simple preparation of a vegan mayo with LeinPRO<\/h3>\n<\/div>\n<\/div>\n<\/div>\n
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