Arise® 6000

Arise® 6000

Arise® 6000 at a glance

  • Improves dough development
  • Improves processing tolerance
  • Increases finished product volume
  • Increases dough extensibility
  • Increases textural firmness
  • Improves tolerance to cooking

Arise® 6000 is a highly functional and extensible wheat protein isolate that performs in a wide range of food products.

Arise® 6000 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® 6000 Benefits

In fresh, par-baked and frozen bakery applications, Arise® 6000 delivers unique functionality, including extensibility that results in improved symmetry and cell structure, strength to maintain volume, and moisture retention to produce superior finished products with a softer texture.

Arise® 6000 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.

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Arise® 6000 Applications

Bakery Products

  • Batters and Mixes
  • Breads, Rolls, Bagels, Biscuits and Muffins
  • Pastries
  • Pizza Crust

Batters, Breadings and Coatings

  • Adhesion Batters

Cereals and Snacks

  • Puffed and Extruded Cereals and Snacks

Pasta and Noodles

  • Pasta

Nutritional Bars and Drinks

  • Instant Drinks/Energy Bars