Interaction with water
There are many complex relationships among the ingredients within food products. Some of the most important relationships are those involving water.
As a Salvia hispanica variety, as well as through the experience of the clinical testing, it is known that Salba® has unique water binding and/or gelling properties.
When mixed with water, Salba® exhibits the following behavior:
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Exuding a mucilaginous material when suspended in water. |
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Formation of a thick “gel” when suspended in 8 times their weight its weight in water. |
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Formation of a soft “gel” when suspended in 12 times their weight its weight in water. |
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Suspension of the seeds themselves in 20 to 25 times their weight its weight in water. |
Sensory characteristics
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Salba® would work well in applications that also take advantage of its crunchy texture, easy digestibility and appealing appearance of the seeds. |
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Salba®’s water-absorbing behavior can extend the shelf life of a finished product. |
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Salba® has a neutral flavor and does not leave any aftertaste. |
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Salba® is certified Kosher under the Kashruth Council of Canada, the largest Kosher supervisory and certification organization in Canada. They are internationally recognized by their trademark. |
