Arise® 5500 at a glance
- Reduces fat absorption
- Increases moisture retention
- Increases dough extensibility
- Reduces mix time
- Adds texture
- Maintains dough quality
- Increases yield
Arise® 5500 provides functional benefits to a wide range of bakery and other flour-based food products.
Arise® 5500 also has achieved low FODMAP certification from Monash University and supports the low FODMAP diet.
Low FODMAP Certified
The Low FODMAP Certification is administered by Monash University in Melbourne, Australia, where scientists pioneered the early research and clinical studies on short-chain carbohydrates that comprise FODMAP.
FODMAP constitutes a group of nondigestible short-chain carbohydrates, stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols.
Those nondigestible, rapidly fermentable short-chain carbohydrates are comprised of fructans, galacto-oligosaccharides, lactose, fructose, sorbitol and mannitol among others. Consumption of a high FODMAP food increases the fermentable load and volume of liquid in the colon resulting from poor absorption of the short-chain carbohydrates in the small intestine causing rapid fermentation by gut microbiota and osmotic action in the colon.
A low FODMAP food is highly desirable to help manage symptoms that can arise from consumption of high FODMAP food such as recurring episodes of abdominal pain, bloating (distension), flatulence and change in bowel habits (diarrhea, constipation or both), especially for sensitive individuals and people suffering from irritable bowel syndrome or inflammatory bowel disease.
Arise® 5500 Benefits
In bakery applications, Arise® 5500 benefits dough processing through reduced mix time, increased water absorption and increased processing tolerance for improved volume, symmetry and cell structure.
In batter and coating systems, Arise® 5500 performs as a moisture and fat barrier due to its unique film-forming properties that increase product yields, enhance crispness and extend product shelf life.
Arise® 5500 can also be used as a partial replacement of egg whites in bakery, pasta, noodles and breadings and pre-dusting agents due to its exceptional textural binding abilities.
Arise® 5500 Applications
- Batters and Mixes
- Breads, Rolls, Bagels, Biscuits and Muffins
- Frozen/Refrigerated Dough Systems
- Pizza Crust
- Tortillas/Flat Breads
Batters, Breadings and Coatings
- Adhesion Batters
Cereal and Snacks
- Puffed and Extruded Cereals and Snacks
Nutritional Bars and Drinks
- Instant Drinks/Energy Bars