CHALLENGE 01
Reducing Sugar
Sugar contributes not only sweetness, but also body, viscosity, binding and moisture balance.
Key considerations
Binding · Body · Moisture · Viscosity
Texture & Mouthfeel Solutions
THE CHALLENGE
Less sugar.
Less fat.
The right texture.
Reformulating foods and beverages is not simply a matter of removing ingredients. Sugar and fat perform important technological functions that influence structure, viscosity, binding, softness and mouthfeel.
Replacing these ingredients requires a careful understanding of their role in the final product. Olifructine™ AFS offers opportunities to investigate partial sugar and fat replacement while addressing specific texture objectives.
CHALLENGE 02
Reducing Fat
Fat plays an important role in creaminess, smoothness, richness and overall sensory perception.
Key considerations
Creaminess · Smoothness · Mouthfeel
THE FUNCTIONAL APPROACH
Functionality Through Agave Fructans
Olifructine™ AFS is an organic agave fructan ingredient that can be evaluated for its contribution to body, texture and mouthfeel in food and beverage systems.
Its naturally branched fructan structure and reported high solubility make it relevant to a range of product development and reformulation projects.
DISCOVER OLIFRUCTINE™ →TECHNICAL POSSIBILITIES
Five Dimensions
of Texture
Functional opportunities based on the specific needs of each formulation.
01
Binding
Ingredient cohesion and structural development.
Applications: Snacks, bakery, chocolate and confectionery
Applications: Snacks, bakery, chocolate and confectionery
02
Softness
Investigation of softness and desirable eating characteristics.
Applications: Bakery
Applications: Bakery
03
Creaminess
Creamy sensory characteristics in suitable food matrices.
Applications: Frozen desserts and spreads
Applications: Frozen desserts and spreads
04
Mouthfeel
Development of body, smoothness and sensory perception.
Applications: Beverages, frozen desserts and dairy
Applications: Beverages, frozen desserts and dairy
05
Texture Stability
Evaluation of consistency during processing and storage.
Applications: Spreads, beverages, frozen desserts and dairy
Applications: Spreads, beverages, frozen desserts and dairy
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FORMULATION INSIGHT
Sweetness and texture are connected challenges — but they do not have to be addressed by the same ingredient alone.
Agave fructans can be evaluated alongside sweeteners such as stevia and monk fruit when developing reduced-sugar formulations. Ingredient interactions and sensory performance require application-specific testing.
WHERE FORMULATION MEETS APPLICATION
Explore the Possibilities
TEXTURE APPLICATION
Bakery & Snacks
Binding, softness and structural development for selected baked goods and snack products.
SENSORY APPLICATION
Dairy & Frozen Desserts
Creaminess, body and smoothness for dairy-style and frozen formulations.
Additional opportunities include beverages, spreads, chocolate and confectionery. Each product matrix requires individual assessment.
AGAVE FRUCTANS DISCOVERY CENTRE
Let's Develop
the Right Texture.
Our technical team can help explore formulation challenges, ingredient selection and application development with Olifructine™ organic agave fructans.
CONTACT OUR TECHNICAL TEAM →TECHNICAL INSIGHTS / RESOURCE LIBRARY
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This solution page can grow with formulation studies, technical documents, application trials and product development insights.
Additional materials will be published as they become available.
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This content is intended for professional food and beverage development audiences. Formulation performance, texture and sensory characteristics depend on ingredient dosage, product composition, processing conditions and storage. All application results require appropriate technical validation.