IFT finds new applications for chia seeds

IN MANY food and beverage fairs, several companies update snack and savoury products with chia. As one of the trendiest superfoods, it generates interest amongst consumers, including athletes, who go for natural eats. Rich in Omega-3 fatty acid, protein, and fibre, these seeds are hard to ignore. But there is more to chia, according to the Institute of Food Technologists (IFT).

Scientists discovered that when the seeds are placed in water, they exhibit good water binding capacity and viscosity. At the same time, the gel can hold oil. Its freeze-thaw ability can be compared to guar gum and gelatine. All these characteristics present new potential for food product development. Chia gel can be used as a thickener, emulsifier, and stabiliser in frozen foods, according to IFT.

Chia seeds come from the plant Salvia hispanica which has been cultivated in the deserts of Mexico and parts of Latin America since ancient times.