Roquette

Gluten-free applications

Did you know that 23% of United States consumers admit avoiding gluten while shopping for food? With a growing population who suffers from gluten intolerance or celiac disease, gluten-free goods are now common food choices in food service and supermarkets.

For over two decades, WELLENCE™ and METHOCEL™ have been the formulation standard for gluten-free products. WELLENCE™ and METHOCEL™ lock in moisture to provide superior mouthfeel and eating qualities for your gluten free baked goods:

• Improve volume and texture through stable air cells that mimics gluten’s structure
• Enhance mouthfeel and moisture retention via water binding in the dough structure
• High viscosity coupled with reversible thermal gelling means superior dough stability that retains shape and moisture upon baking

Meat alternatives

Many health-conscious consumers are turning to plant-based meat alternatives. Over the past decade as plant-based meat alternatives have grown dramatically in the foods market, WELLENCE™ and METHOCEL™ have become the go-to ingredients to significantly improve the organoleptic profile.

• Provide gelation and binding through processing, thawing, and cooking
• Deliver superior meat-like texture and juicy mouthfeel
• Support stabilization and fat replacement in emulsified products
• Reduce oil content or eliminate saturated fats and cholesterol

Fried foods and snacks

Fried foods are often associated with nutritional challenges, such as high calories. WELLENCE™ and METHOCEL™ can reduce oil pick-up during frying and provide a significant reduction in caloric content without compromising taste and texture.

• Forms a barrier film that reduces oil pick-up during frying
• Maintain taste, texture, and eating qualities
• Form a thermal gel during frying to prevent blowout
• Help retain the crispiness and texture of fried foods
• Enhances nutritional profile by reducing fat and calories

Baked goods and pastries

A healthier solution for bakery products can be obtained by reducing the fat content or changing the type of fat. ETHOCEL™ can structure oils and create oil gels that can substitute butter and other hard fats using vegetable oils, such as soybean or canola oils. Additionally, METHOCEL™ serves as an excellent egg replacement, enhancing the texture and moisture of baked goods.

• Substitute butter, fat, and margarine in puff pastry, danishes, and other pastry products
• Replace eggs in various baked goods, providing a similar texture and moisture content