One of the greatest challenges for a pasta producer is to maintain the filled pockets of ravioli and tortellini during pasteurization, processing and storage. CreaSplend provides a solution – CreaSplend is a unique blend of soluble and insoluble fibers that bind excess liquid to form creamy and smooth fillings that maintain shape while preventing pocket tears and breakage. CreaSplend creates optimal filling structure by retaining and gelling water, oils, and idro and liposoluble flavours. The result is fillings that are stable, creamy, tastier, and less costly to prepare. CreaSplend overcomes product waste issues experienced with expensive fillers like bread crumbs and resistant starches. As a finale, CreaSplend provides all of the health benefits of increased soluble and insoluble fiber content for the consumer.
CreaSplend Features:
- Natural ingredient
- No taste, odour, or mouth feel
- Bright white and flour-like in consistency
- 100% dietary fiber (approximately 90% insoluble and 10% soluble fiber contents)
- Non-allergen
- Non-GMO
- Kosher
Nutritional Benefits:
- Increases total dietary fiber content as a 100% fiber ingredient
- Provides both soluble and insoluble fiber benefits adding additional nutritional value to the consumable.
CreaSplend Benefits:
- Reduces stickiness and increases lubrication to improve extrusion — reducing waste and downtime related to agglomeration.
- Retains oils in the filling mixture eliminating bleed through of fats that cause seal breakage during pre-cooking and final cooking.
- Increases cooked filling volume by absorbing and holding filling liquids: final products are plump and whole.
- Enables the use of moist filling ingredients like Ricotta while lessening the need for fillers like bread crumbs.
- Controls water activity by binding with excess liquids and containing them while slowing water migration from the moist interior to the dry pasta exterior – extending product shelf life.
- Inhibits bleed through of moisture from the filling limiting exterior moisture visibility on the pasta shell – lessening the appearance of wetting.
Recommended Starting Levels:
- 1-4% of filling weight