Hausmann tends his expert hand in sugar reduction and natural food conservation

With the aim of adapting with their products to the needs of the current consumer and becoming an ally of the industry in responding to the new demands, Hausmann Aromatics has carried out scientific studies that have led him to develop advanced Solutions for the creation of low-calorie foods, natural ingredients and in the preservation of the final products

As part of his research work over the past year, the company HausmanN has completed scientific studies based on the concentration of plant extracts and the selection of molecules via plant extraction that provide a High sweetening power. This work has resulted in the development of From Hausweet, an ingredient Natural that “replaces 100% sugars without the need to use other sweeteners,” they point out from the company.

TOApplicable to any sector of products, ranging from beverages, pastries, food supplements, ice cream, dairy products and derivatives, Hausweet It brings a “clean” flavor, Exempt from aftertaste”, offering a High intensity of sweetness With a low caloric intake, so it is also suitable for diabetics. It is worth noting, moreover, its low dose in applications with respect to sugar, facilitating the elaboration of products with Low energy supply. In addition “Our company offers the possibility of advising the client, facilitating the obtaining of a balanced product, treating each one of the finished products in a unique and individual way”, they add from HausmanN.

In the area of conservation, another of the main areas of action of the firm, and in line with the growing demand for Natural ingredients that help extend the lifespan of food, HausmanN has reinforced in 2018 its offer based on Vegetable extracts With the new extract RMS 3000, which presents antifungal properties.

It is an ingredient made up of plant extracts with Synergistic effects that help to preserve the bakery products, pastries and biscuits for a longer period of time. It also contributes to rounding off the final flavor of finished products without adding odor.

“It has been proven that it can be substitute of other artificial preservatives having a more lasting effect and preserving the tender and spongy masses,” they conclude.

Source: Techpress