Technical advantages

Thanks to its innovative properties, SolaGrain allows food manufacturers to improve the nutritional value of their products with little change to their established production procedures. What's more, SolaGrain can improve a product's taste, texture, consistency and shelf life.

No unpleasant side effects

Even when used in large amounts, SolaGrain produces virtually no unpleasant side effects such as bloating or gas, a key advantage over conventional single fiber ingredients.

SolaGrain increases batch yields

When used in certain recipes, SolaGrain can significantly increase batch yields, allowing manufacturers to lower costs considerably.

Increased water content

SolaGrain can bind up to three times its weight in fluid, depending on the recipe.

Handling / Storage / Shelf Life

SolaGrain comes as a powder in 20kg multi-ply bags. It requires dry storage and has a one year shelf-life.

High Solubility

SolaGrain dissolves easily in all fluids, regardless of temperature, with virtually no bulking. That means it is easy to add to dough, batter, ice cream, sauces and beverages.

Heat stability

SolaGrain remains unchanged when exposed to temperatures of between -10°C and 270°C.

Acid stability

SolaGrain does not change its structure or its effectiveness when exposed to compounds with a pH of between 2 and 8.

Versatility/ Manufacturing Processes

SolaGrain high versatility makes it unique. It can be added in large amounts to almost any food product without altering the recipe. In some products it can even improve texture and consistency, serve as a fat substitute and increase batch yields. In addition, it can improve a product's break resistance and shelf-life.

SolaGrain as a fat substitute

SolaGrain can serve as a fat substitute in certain recipes. That means products can be made using less fat, a major cost-driver. It also allows manufacturers to create low-fat, low-calorie products.