Arise® 8100 at a glance
- Enhances Dough Strength
- Improves Extensibility
- Increases Volume
- Enhances Elasticity
- Reduces Mix Time
Arise® 8100 is a clean label, highly functional wheat protein isolate produced by a unique manufacturing process (patent pending).
Arise® 8100 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® 8100 Benefits
It affects the rheology or machinability of doughs and exhibits enhanced extensibility properties that decreases mixing time and improves loaf volume of bread and other yeast-leavened products. Arise 8100 matches the loaf volume potential of SSL or DATEM when added as a protein-based emulsifier in bread systems.
It can partially or totally replace dried egg whites in pancakes or in predust formulas for deep-fried foods. Arise 8100 has improved emulsification, binding and foaming properties that are important in many bakery products and processed foods.
Arise® 8100 Applications
- Breads, Rolls, Bagels, Biscuits and Muffins
- Batters and Mixes
- Pizza Crust
- Tortillas and Flat Breads
Cereals & Snacks
- Puffed and Extruded Cereals and Snacks
Nutritional Bars and Drinks
- Instant Drinks/Energy Bars
Pastas & Noodles
- Fresh Noodles
- Fried Noodles
- Oriental Noodles