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# SOLKA-FLOC REDUCES CALORIES CREATIVELY
Reducing calories while maintaining product integrity can be difficult. Solka-Floc is the creative food ingredient that simplifies calorie reduction by replacing lost bulk and maintaining texture, structure and mouthfeel. It has been used in low-calorie ice pops, fudge pops and salad dressings to provide a smooth, creamy texture. In baked foods, Solka-Floc helps create low-calorie bread and cakes that are more moist, stay fresh longer and have increased fiber content. And it has helped improve texture and structure in low-calorie pancakes, apple pie and chocolate brownies. In each case, Solka-Floc’s unique features have been creatively employed to produce new, high-quality, low-calorie foods.
Solka-Floc reduces calories. Creatively.
SOLKA-FLOC
THE CREATIVE FOOD INGREDIENT
James River Corporation
Cellulose Floc Division / Two University Plaza / Hackensack, New Jersey 07601 / (201) 487-6400
[additional notes]
GKB: Solka-Floc is powdered cellulose. What is “creative” about that? Currently used in a variety of food and non-food applications. In food, used as a bulking agent, a thickener, an anti-caking agent, opacifier, to improve cling, improved microwave properties, etc.
https://www.foodingredientsonline.com/doc/powdered-cellulose-0001
Non-food applications include the making of plastics as filler. It is also used as substrate in batch fermentation, such as in the production of glucose, ethanol, and cellulase.
Ex: “Enhanced cellulase production using Solka Floc in a fed-batch fermentation” (1982). https://link.springer.com/article/10.1007/BF00131153
Hannah Yang:
Solka-Floc is positioned as a solution
Replace lost bulk
Maintain texture and structure
Provide smooth, creamy mouthfeel
Improve moisture retention
Increase fiber content
Practical and functional
focusing on performance rather than nutritional philosophy.
Versitility of product: low-calorie breads, cakes, pancakes, apple pie, chocolate brownies
emphasize creativity –> innovation
enables manufacturers to diversify their product, market, and audiences
