OUR PRODUCTS
T-Lin: a functional flour designed to reduce the use of eggs, fat, and additives in BVP
The price of liquid egg has risen by 752% over the past six years. Faced with price volatility and clean-label requirements, BVP manufacturers are now seeking high-performance, reliable alternatives.
T-Lin is the answer: a functional French flaxseed flour that partially or completely replaces eggs and fats, without compromising on texture or nutritional value.
A practical alternative to eggs and fats in BVP
Thanks to its natural abundance of soluble fibers, known as mucilages, T-Lin offers excellent texturizing, binding, and gelling properties. When incorporated into formulations, it improves the structure of the preparations while significantly reducing the use of eggs and fats.
Key Benefits
Egg performance
1 g : 15 g
1 g of T-Lin replaces 15 g of whole liquid egg.
Fats
-30%
Up to 30% less fat.
Preservation
Day 5
Soft texture maintained on day 5.
Process
0 changes
No changes to the process.
Clean Label
No additives
Limits on additives (E471, gums).
Labeling
Just one ingredient
On the label: “flaxseed flour.” Simple and straightforward.
T-Lin, a functional flour 100% French flax
The solution to your various BVP challenges
Partial or complete replacement of the eggs
- 1Reduction in recipe costs (up to 60% reduction in material costs)
- 2Limits the impact of egg price volatility and the risk of shortages
- 3Reduces health risks: dry form that is easy to transport and store
Partial replacement of fat
- 1Adds softness and creaminess
- 2Reduction in ingredient costs (particularly for butter)
- 3Improvement of the Nutri-Score
- 4Reduction in carbon footprint
Replace with fatty acid mono- and diglycerides (E471)
- 1Adds volume, softness, and texture to baked goods
- 2Helps create a cleaner formulation for ice cream
- 3Enables the development of cleaner products
Adds texture and provides stability
- 1Thickener for sauces, soups, and desserts
- 2Stability of mixtures
- 3Stabilizer in dairy products
- 4Replacement of thickeners (xanthan gum, guar gum, etc.)
Thanks to its properties, T-Lin is a high-performance and multifunctional solution for a wide range of applications, including
Conventional/gluten-free/vegan pastries
Partial or total replacement of eggs
Sauces and preparations
Emulsifying agent, maintaining elements in suspension, adding texture
Meat-like products
Texturizing and binding agent, adds softness, replaces egg white
Our partner Valorex
Valorex, based in Combourtillé (Ille-et-Vilaine), is the specialist in nutritional and functional ingredients made from French flax.
For 25 years, Valorex has been studying the tremendous natural potential of oil- and protein-rich seeds and plants.
Today, Valorex leverages its innovative capabilities to produce ingredients from local plant-based raw materials, which are processed at its facility in Brittany in accordance with Clean Label standards.
