Gluten-free bran for bakery goods

SHELF-stable rice bran from Beneo, RemyLiVe, will be available in more than 40 European countries in Europe, the Middle East and Africa as well as Russia, India, Australia and New Zealand from the first quarter of 2012. In addition to being hypoallergenic, wholegrain, gluten-free and rich in anti-oxidants and phytosterols, the shelf stable rice bran can help improve the structure, shelf life, texturisation and machinability of food products.
Key applications include cereals and bars, baked goods and meat. In cereals it can allow wholegrain claims and enhances as well improved bowl-life and crunchiness.
Increased benefits can also be achieved by combining RemyLiVe with other functional ingredients of BENEO, such as prebiotic fibre, inulin, gluten-free bakery with an improved nutritional profile and structure is created. Fat replacement and enhanced texture properties in meat products are possible with the addition of inulin whilst combination with oligofructose or the sugar replacer, Isomalt, offers producers sugar-reduction, improved structure and shelf life in baked goods.
BENEO Asia Pacific Pte Ltd
T: +65 6778 8300
F: +65 6778 2997
Email: info.asia@beneo.com
Web: www.beneo-palatinit.com
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