The dietary fiber content of biogrape™, consisting of both soluble and insoluble fibers, plays a crucial role in modifying the texture of food products. These fibers interact with other components in the food matrix, influencing mouthfeel and consistency. For instance, insoluble fibers add bulk and improve the structural integrity of baked goods, while soluble fibers thicken beverages, soups, and sauces, enhancing mouthfeel. This property is beneficial for creating products with specific textural attributes or reformulating products to reduce fat content without compromising texture. Additionally, total proteins in biogrape™, such as globulins and prolamins, contribute to textural modification by improving the protein network in food products, enhancing structural integrity and mouthfeel. Total fatty acids, including Omega-3, Omega-6, and Omega-9, add smoothness and creaminess, making products more palatable. The fine particle size (~P90 = 20 µm) ensures even distribution and integration into the food matrix, optimizing textural benefits. Manipulating texture using biogrape™ is an advantage in product development, allowing the creation of healthier products that meet consumer expectations for both taste and mouthfeel.
