Gluten Free
Baked Goods

Nexus Ingredient’s functional ingredients synergistically create perfect gluten-free baked goods. CapMoist® variants ensure moisture retention and freshness, while MillMalt® provides gluten-free malt flavor. MoistPlus® enhances texture, Unifier® stabilizes and emulsifies, and FlaxSmooth® acts as a natural thickener and stabilizer, offering excellent water retention and emulsification abilities and stabilizing water-in-oil emulsions.. CapBlock preserves products naturally, MetaSweet® offers a healthy sweetening option, and FiberWorks® boosts fiber content, ensuring taste, texture, and nutritional value in gluten-free products.

Natural Humectant/Binder

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CapMoist®'s Role in Gluten Free Baked Goods

CapMoist® plays a crucial role in creating perfect gluten-free baked goods by addressing the common challenges associated with gluten-free baking. CapMoist® acts as a natural humectant, which helps retain moisture, thereby extending the shelf life of gluten-free products and maintaining their softness and freshness over time. This is particularly important because gluten-free baked goods often tend to dry out quickly due to the absence of gluten, which naturally retains moisture. Additionally, CapMoist® improves the texture of gluten-free baked goods by providing the necessary moisture that helps mimic the chewy and tender characteristics of traditional gluten-containing products. This ingredient also enhances the overall mouthfeel and sensory qualities of gluten-free baked goods, making them more appealing to consumers. By controlling moisture content and improving texture, CapMoist® helps food manufacturers produce high-quality, gluten-free baked goods that meet consumer expectations for taste and texture [1].

 

Binder/Humectant/Sugar Replacer

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CapMoist® Sugar Free's Role in Gluten Free Baked Goods

CapMoist® Sugar Free is pivotal in producing high-quality gluten-free baked goods. As a natural humectant, CapMoist® Sugar Free helps maintain the moisture content in gluten-free products, which is crucial since the absence of gluten can often result in drier, crumbly textures. By retaining moisture, CapMoist® Sugar Free extends the shelf life of baked goods, ensuring they remain soft and fresh for longer periods. Additionally, it improves the texture and mouthfeel, making gluten-free products more appealing and comparable to their gluten-containing counterparts. This ingredient is also gluten-free and allergen-free, making it ideal for manufacturers aiming to meet the dietary needs of a wide range of consumers while maintaining the desired quality and consistency of their baked goods [1].

 

This non-sweet component serves as an effective substitute for traditional syrups and sugars, offering binding and moisture-retaining properties while ensuring a smooth texture and resistance to thermal variations. By substituting 30%, 50%, or even 100% of sugar with CapMoist® Sugar Free, manufacturers can maintain the freezing point of the ice cream, ensuring it remains creamy even at sub-zero temperatures. Additionally, its labeling as tapioca (cassava) enhances its appeal to consumers seeking clean-label ice cream.

Vegetable Fibre As Natural Emulsifier/Stablizer/Thickener

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Unifier®'s Role in Gluten Free Baked Goods

Unifier® Natural Emulsifier/Natural Stabilizer is an essential component in crafting gluten-free baked goods. Unifier® works by creating stable emulsions, ensuring that oil and water mixtures in the dough remain homogenous. This stability is crucial in gluten-free products, where the absence of gluten can lead to separation and texture issues. Additionally, Unifier® enhances the texture and mouthfeel of baked goods, compensating for the lack of gluten's structural properties. By maintaining moisture and preventing dryness, it ensures that gluten-free products stay fresh and appealing for longer periods. This natural emulsifier and stabilizer not only improves the sensory qualities but also extends the shelf life of gluten-free baked goods, making them more marketable and enjoyable for consumers [2].

Multi-functional Flaxseed Fibre as a Natural Stabilizer

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FlaxSmooth®'s Role in Gluten Free Baked Goods
 
FlaxSmooth® plays a crucial role in the creation of perfect gluten-free baked goods. FlaxSmooth® is a natural thickening agent and stabilizer, derived from flaxseed, which provides high water-binding capacity and excellent emulsifying properties. In gluten-free baking, the absence of gluten necessitates alternative ingredients to maintain structure and texture. FlaxSmooth® addresses this by enhancing dough viscosity and improving the crumb structure, resulting in baked goods that are moist and have a desirable texture. Its ability to stabilize emulsions ensures consistent quality, while its natural origin aligns with clean label trends. Additionally, the inclusion of soluble and insoluble fibers from flaxseed contributes to the nutritional profile of the final product, making it healthier for consumers [1].

Resistant Dextrin Soluble Fiber

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FiberWorks®'s Role in Gluten Free Baked Goods

FiberWorks® plays a pivotal role in producing perfect gluten-free baked goods. Gluten-free baking presents unique challenges due to the absence of gluten, which typically provides structure and elasticity. FiberWorks®, a soluble dietary fiber, compensates for this by enhancing the texture and moisture retention in baked products. Its high solubility and water-binding capabilities help maintain the desired consistency and softness, preventing the dry and crumbly texture often associated with gluten-free goods. Furthermore, FiberWorks® promotes even baking and improves the shelf life by retaining moisture, ensuring that the final product remains fresh and palatable. Its ability to integrate seamlessly into various formulations makes it an invaluable ingredient for food manufacturers aiming to meet the growing demand for high-quality, gluten-free options [1].

MetaSweet Logo Blue

Natural Sweetener/Prebiotic Fiber

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MetaSweet®'s Role in Gluten Free Baked Goods
 

MetaSweet® plays a crucial role in creating perfect gluten-free baked goods by addressing both sweetness and textural challenges. MetaSweet® is an all-natural, gluten-free, fructose-free, and refined sugar-free sweetener derived from whole grains, making it ideal for gluten-free baking. Its oligofructose composition not only provides sweetness but also contributes to the Maillard reaction, enhancing browning and flavor development in baked goods. Additionally, oligofructose acts as a prebiotic fiber, improving the nutritional profile of the final product. MetaSweet® helps to retain moisture, which is essential in preventing the dryness often associated with gluten-free products. This ingredient also assists in creating a desirable crumb structure, ensuring that the texture of gluten-free baked goods is soft and appealing. Overall, MetaSweet® enables food manufacturers to produce high-quality, nutritious, and delicious gluten-free baked goods that meet consumer demands [2].

Gluten Free Rich Malt Syrup

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MillMalt®'s Role in Gluten Free Baked Goods
 
MillMalt® is pivotal in creating high-quality gluten-free baked goods. MillMalt® is a gluten-free malt extract syrup designed to replace traditional wheat malts like barley, ensuring compatibility with gluten-free formulations. The key functional properties of MillMalt® include its ability to enhance the Maillard reaction, which is critical for developing the characteristic color, flavor, and aroma of baked goods. Additionally, MillMalt® contributes to the texture and moisture retention in gluten-free products, addressing common challenges such as dryness and crumbly texture that often plague gluten-free baked items. Its syrup form ensures easy integration into various recipes, providing uniform sweetness and acting as a binding agent that improves dough consistency and workability. By using MillMalt®, food manufacturers can achieve the desired sensory qualities and structural integrity in gluten-free baked goods, making them more appealing and satisfying to consumers [2].
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Anti-Microbial, Anti-Mold
Natural Preservative

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CapBlock®'s Role in Gluten Free Baked Goods

CapBlock® plays a crucial role in creating perfect gluten-free baked goods by acting as a natural preservative with potent anti-microbial and anti-mold properties. Gluten-free products often face challenges related to texture, moisture retention, and shelf life. CapBlock® addresses these issues by inhibiting the growth of molds and bacteria, thus extending the shelf life of gluten-free baked goods without the need for synthetic preservatives. This is particularly important as gluten-free formulations lack the structural integrity provided by gluten, making them more susceptible to spoilage. Additionally, CapBlock® helps maintain the moisture content of baked goods, preventing them from becoming dry and crumbly, a common problem in gluten-free baking. By ensuring microbial safety and moisture retention, CapBlock® enables food manufacturers to produce high-quality, longer-lasting gluten-free baked goods that meet consumer demands for clean-label products [1].

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