A New Ingredient, a New Chemistry
A Better Way to Make Foods Better
A New Fat-Free Plant-Based Food Chemistry
ButterGel™ – A flavorless, thermoreversible, helical-shaped, hydrophilic carbohydrate molecule with a hydrophobic core that forms a stable complex with lipids in a clathrate-like structure.
A Wide Range of Benefits
- ButterGel forms unusual molecular complexes with fats and oils
- The molecule provides a harbor for fats to hide from water
- Has structural functions contributing to gel and matrix formation and protein cooperation
- Is thermoreversible providing melts similar to fats
- Mimics gelatin
- Is flavorless
- Enhances flavor
- Is heat and acid-stable
- And provides quality improvement in a vast variety of foods
Films for Flavor
ButterGel is also a significant film former, and this accounts, in part, for the flavor delivery properties of ButterGel. Various product models are available to fit the final characteristics of end products. For example, longer chain versions form more robust films which hold flavor components longer during the chewing process allowing slower, more prolonged flavor release and increased flavor memory effects. Shorter and medium-chain versions break down more quickly during chewing and release flavors quicker, enabling a quicker “pop” of fruity or tart flavors.
Use a blend of ButterGels to engineer your texture and taste and tweak the organoleptic echo to enhance your product’s quality.
A New Kind of Stability
ButterGel forms unusual molecular complexes with fats and oils in a system that has a consistency like that of a gelatin gel. It temporarily harbors portions of the fats from water, has structural functions contributing to gel and matrix formation and protein cooperation, is thermo reversible providing melts similar to fats, mimics gelatin, is flavorless, forms significant films which may be dried and rehydrated, enhances flavor, is heat stable, acid stable and represents quality improvement and cost saving in many dairy, salad dressings and meat emulsion type products.