November 2/Mundelein, Ill./PRNewswire -- Less Z Trim® will be used in formulation than microcrystalline cellulose (MCC) and produce better results, according to a company release. Typical usage levels of Z Trim range from .5-2%. The “less is more” scenario purportedly plays out in multiple convenient, functional and profitable ways for food formulators who also have the assurance that the Z Trim supply is consistent and available. A few "less is more" highlights, courtesy of the company:
Less time. Z Trim is easily dispersible and incorporates into formulation without any special processing equipment or added steps. It hydrates quickly to form a proper gel structure and Z Trim is never gritty, instantly delivering a smooth mouthfeel.
More binding. Z Trim's superior water binding capabilities helps hold other liquids and ingredients in place to prevent pooling, weeping, separation and settling in an emulsified system.
More yield. The water binding capacity of Z Trim not only enhances texture; it extends the yield and shelflife of certain foods, such as baked goods. Its amorphous cellular structure enhances freeze-thaw and heat stability.
More stability. An amorphous short-chain cellulose, Z Trim creates a soft gel that retains its integrity, unlike a longer chain polymer that breaks under pressure. Z Trim holds up well under a broad range of pH and temperatures and withstands shear.
More confidence. All of the major research groups report that consumers worldwide are driving demands for clean labels. Depending on which type of Z Trim the formulation requires, Z Trim is listed as either corn or oat fiber.
Z Trim is a multi-functional cellulose ingredient derived from natural sources such as oat bran or corn bran.
From the November 2, 2011, Prepared Foods' Daily News.
