How Z Trim� Works

The superior water holding capacity and amorphous cellular structure of Z Trim multifunctional ingredients are key to their outstanding performance in many functionalities important to food product design, including moisture management, texture control, emulsion stability, freeze-thaw stability, and many others � across a wide pH and temperature range.

The high water holding capacity, especially of Corn Z Trim�, helps to provide texture, mouthfeel and moistness, extends the yield of certain foods, and may extend shelf-life of some products. The amorphous cellular structure enhances freeze-thaw and heat stability, and helps to hold in place other liquids and ingredients to prevent pooling, weeping, separation, and settling in emulsified systems. Z Trim� multifunctional ingredients are rendered, by a special process, amorphous, and thus, capable of gel formation.

The amorphous nature and very high surface area of single fiber or fiber fragments, along with the fibers� hydrated dimensions, dictate the gelling properties of Z Trim. Z Trim forms a short and soft gel better than other soluble fibers, but retains the non-digestibility and non-fermentable attributes of insoluble fiber. The viscosity of Corn Z Trim gel is dependent on concentration, and influenced by its high water holding capacity. Z Trim gels can mimic the viscosity of most commercial foods at an appropriate concentration. This characteristic is a key factor in how effectively Z Trim performs in both standard full-fat and fat-reduced products.

Key properties of Z Trim multifunctional ingredients are:

• Water Holding Capasity
• Corn = 25-30 grams water per gram Z Trim
• Oat = 9-12 grams water per gram of Z Trim
• Emulsifying Capacity (with and without emulsifiers): 0.3-0.5X of hydrated gel
• Foaming Capacity: 25% of total hydrated gel
• Foam Stability: 20% of hydrated gel is stable over 28 hours at ambient temperature as examined under microscope