FUNCTIONAL INGREDIENTS

Inulin

Flavorjen has been appointed by Fuji FN Sugar to market and support their Inulin product range in Australasia.

This Inulin product range a well-researched and application developed product. The product is highly soluble, odourless, and tasteless which makes it perfect for creating food of higher dietary fibre content. Adding a small amount of Fuji FN Inulin to food formulations will improve the crispness and the melt-in-the-mouth feel of baked confectioneries, create a moist texture to bread and cakes, increase the smoothness of mousse and chocolate, add firmness to noodles, and improve the mouthfeel and texture of processed meat and fish, as well improving product yield.

Compared to Inulin derived from Chicory Root and Chicory Root, Fuji FN Inulin has higher dietary fibre content(90%+) with lower carbohydrates and sugar and lower sodium and potassium content. Fuji FN Inulin has 0.6% higher energy total than traditional chicory root inulin.

This Inulin product will mask the unpleasant taste and odour of functional materials, help improve the flavour and texture of food formulations, and is used in dairy, diet, soymilk and vegetable beverages. This product also has the effect of enhancing the flavour of spices.

Masking Flavours

Flavorjen have a range of flavour tools that include ‘masking flavours. These flavours have been developed to mask those off flavours in plant-based ingredients, soy, almond, pea and other similar products.

This technology will also mask stevia after notes, nutraceutical ingredients that impart bitter notes and those fatty notes that appear in some formulations.
These flavour tools are also available in vegan format.

Mouthfeel

Flavorjen also have a range of products that will improve mouthfeel and impart a richness in the formulation particularly where that rich aftertaste is required.

These flavours will also fuse a mix of flavours into a formulation and better balance the overall flavour experience.