Balancing Nutrition and Functionality
Discover how Roquette supports lifelong health and enhances food experiences.
Polyunsaturated Fatty Acids: Health benefits across life stages
Polyunsaturated fatty acids (PUFAs)—notably omega-3 and omega-6—play a significant role in supporting health across all life stages. Sourced from microalgae, these essential fatty acids contribute to brain, eye, and heart health in children, adults, and seniors.
Roquette’s PUFAs solutions deliver algal-derived docosahexaenoic acid (DHA, an omega-3) and arachidonic acid (ARA, an omega-6). PUFAs help maintain optimal nutritional status, supporting physiological functions.
DHA and ARA are suitable in a range of applications, including infant milk formula and specialized nutrition, as well as nutraceuticals.
Organic Acids: Enhancing quality and shelf life
Organic acids are important ingredients in food processing, offering mild acidification and functionality to many applications.
Roquette’s glucono delta-lactone (GDL), produced from corn, serves as a gentle acidulant and an effective leavening agent.
In cheese processes - such as feta, cottage, mozzarella, or paneer cheese- GDL acts as a substitute for enzymes. It is also used in tofu and cooked meat production and serves as a leavening agent in bakery applications, enhancing dough structure and promoting volume in breads, cakes, and pastries.
Vital Wheat Gluten: Enhancing dough extensibility and resistance
Gluten is essential in bread-making operations because it enables wheat flour to form a cohesive network. Wheat gluten confers high water absorption to the flour and brings viscosity to doughs
VITEN® vital wheat gluten converts flour into a cohesive, viscoelastic dough after mixing with water. During the bread-making process, gluten forms strands that strengthen the dough and create pockets that trap air and allow the bread to rise and have its appealing texture. Due to its high gas-holding capacity, wheat dough is the basis for bread with high volume and a typical crumb structure. Wheat gluten gives the dough extensibility and resistance to deformation.
Dextrose: Providing Sweetness and Energy
Dextrose, the crystallized form of D‑glucose, is a fundamental carbohydrate used for its functionalities as a sweetening agent, a readily available source of energy, and versatile functional properties.
As glucose is the body’s primary cellular fuel, dextrose serves as one of the most efficient sources of nutritional energy. Thanks to its direct metabolic pathway, it is highly suitable for applications where quick energy release is desirable, such as sports nutrition, energy drinks, and dietary supplements.
With its moderate sweetness, it is used not only to sweeten but also to enhance and balance flavour profiles in foods such as baked goods, dairy desserts, sauces, and powdered beverages.
Dextrose also serves key roles in texture improvement, moisture retention, and colour development. Its humectant properties help maintain softness and extend shelf life in items such as cakes, cookies, and snack bars.