Welcome to BENEO’s FAQ hub!
At BENEO, we’re committed to providing clear, concise answers to your most common questions. Whether you’re curious about our nutritional ingredients, product applications, or sustainability initiatives, you’ll find everything you need right here.
Explore our FAQ to discover how BENEO supports healthier choices through science-backed innovation. If you don’t find what you’re looking for, our team is ready to assist!
Human nutrition
Palatinose™
What is Palatinose™ (isomaltulose)?
Palatinose™ (isomaltulose) is a naturally sourced, low-glycaemic carbohydrate derived from sugar beet. It provides the same calories as regular sugar but releases energy more slowly, delivering a balanced energy supply without causing blood sugar spikes.
Which consumer groups can I target with Palatinose™ (isomaltulose)?
Palatinose™ suitable for a wide range of individuals, from everyday people pursuing a healthier lifestyle to athletes seeking steady energy, children needing focus and energy for school, the elderly, those managing pre-diabetes or diabetes and its side effects, and individuals focused on weight management.
What is the glycaemic index of Palatinose™ (isomaltulose)?
Palatinose™ has a low glycaemic index (GI) of 32, significantly lower than regular sugar (sucrose), which has a GI of 65. This means Palatinose™ causes a slower and more gradual rise in blood sugar levels compared to regular, high GI sugar.
What is Palatinose™ (isomaltulose) good for?
Palatinose™ (isomaltulose) is a versatile, health-supporting carbohydrate that provides 4 kcal/g as a complete glucose source. It gradually releases glucose, resulting in a low glycaemic response (GI: 32) and minimal insulin impact. It offers steady, long-lasting energy while promoting fat oxidation and is tooth-friendly, reducing the risk of dental caries. Palatinose™ supports stable blood sugar levels, greater fat utilization, and lower insulin demand, making it beneficial for glucose management, weight control, and combating obesity and diabetes.
For which applications is Palatinose™ (isomaltulose) suitable?
Palatinose™ is suitable for a wide variety of food and drinks. It can be used in cereals, cookies, dairy drinks,… It’s benefits make it a good ingredient to formulate sports nutrition such as sports drinks, powders and bars. It can also be used for baby food and maternal nutrition, meal replacers and clinical nutrition.
How is Palatinose™ (isomaltulose) made?
Palatinose™ is made from sugar beet through an enzymatic process that rearranges the glucose and fructose bonds, transforming sucrose into isomaltulose. This process maintains Palatinose™’s natural origin while giving it a unique structure that provides a low glycaemic response and slow energy release
Is Palatinose™(isomaltulose) a sugar?
Yes, Palatinose™ is a type of sugar derived from sucrose in sugar beet, and in most countries, it must be labeled as sugar. Unlike regular sugar, it has a unique structure that releases energy slowly and steadily, resulting in a low glycaemic response. This makes it a healthier alternative for those seeking stable energy levels.
Is isomaltulose an artificial sweetener?
Palatinose™ is not an artificial sweetener. It is a naturally derived carbohydrate obtained from sugar beet. Unlike artificial sweeteners, which provide little to no calories, Palatinose™ provides 4 kcal per gram, offering both energy and bulk properties.
What are the benefits of isomaltulose?
Isomaltulose offers unique nutritional benefits thanks to its structure and effects. Its slow digestion provides steady glucose release, boosting mood, memory, and focus. It promotes stable blood sugar, supports immunity, aids diabetes management, and encourages fat burning for improved endurance, weight loss, and a leaner physique. Additionally, it supports cardiovascular health by ensuring milder blood sugar spikes and is tooth-friendly, helping to prevent dental caries.
What does isomaltulose taste like?
Isomaltulose has a natural, mild sweet taste, about half as sweet as sucrose, but with a similar flavour profile. Its lower sweetness aligns with the trend of reducing sweetness in foods, allowing other flavors to stand out.
Isomalt
What is Isomalt used for?
Isomalt is widely used in sugar-free hard candies, medicated lozenges, chewing gum, tablets, baked goods, and chocolate, offering sugar reduction without compromising taste or texture. It is also popular among bakers for sugar art due to its stability, making it a versatile ingredient in sugar-free and reduced-sugar products.
Can Isomalt be considered a natural ingredient?
Isomalt is derived from sugar beet, a natural source, through a multi-step process. However, since hydrogenation is not a process that occurs in nature, Isomalt is often not classified as natural. Its classification should be assessed based on local regulatory definitions.
How healthy is Isomalt?
Isomalt can be considered a healthier alternative to regular sugar due to its low glycaemic index, which helps maintain stable blood sugar levels, making it suitable for people with diabetes or those seeking to control their glucose. Additionally, isomalt contains fewer calories than sugar, which can support weight management. As a sugar substitute, it offers a way to enjoy sweetness without the same impact on blood sugar and overall caloric intake.
Is Isomalt a safe sweetener?
Yes, Isomalt is considered safe. It has been approved by regulatory bodies like the FDA and the European Food Safety Authority (EFSA) for use in food products. Isomalt is a low-glycemic sugar substitute and does not significantly impact blood sugar levels, making it a suitable option for people with diabetes or those looking to reduce sugar intake.
How does Isomalt behave in our gut?
Isomalt is a low-digestible carbohydrate with fibre-like physiology, similar to those naturally found in everyday foods such as fruits, vegetables, cereals, beans, lentils, and other legumes. Like other low-digestible carbohydrates, Isomalt is hardly digested in the small intestine.
Why do people use Isomalt?
Isomalt is most commonly used as a sugar substitute in sugar-free and reduced-calorie foods due to its mild sweetness and low glycaemic index. It is widely used in making sugar-free candies, chewing gum, baked goods. Isomalt is also popular in sugar crafting for creating decorative sugar sculptures and intricate designs, as it melts and hardens without crystallizing, making it ideal for artistic and functional sugar decorations.
Rice flours
What is rice flour, and how is it made?
Rice flour is a finely milled powder made from rice grains. It is produced by cleaning, dehusking, and grinding rice into a smooth, consistent texture, suitable for various food and feed applications.
What are the nutritional benefits of rice flour?
Rice flour is naturally gluten-free and easily digestible. It is low in fat and provides energy through complex carbohydrates, making it a versatile ingredient for health-focused food formulations.
Is rice flour gluten-free?
Yes, rice flour is naturally gluten-free, making it an excellent ingredient for gluten-free product development and catering to consumers with gluten intolerance or celiac disease.
What are the functional properties of rice flour in food production?
Rice flour offers excellent binding, thickening, and texturizing properties. It enhances product stability, improves mouthfeel, and contributes to a clean-label appeal, making it ideal for a wide range of applications, from baked goods to sauces and snacks.
How does rice flour improve the texture and stability of food?
Rice flour enhances the texture of processed foods by providing a smooth, consistent mouthfeel. It also improves stability by helping to retain moisture, prevent separation, and maintain product stability throughout shelf life.
How does rice flour enhance product appeal to consumers?
Rice flour enhances product appeal by offering a gluten-free, clean-label ingredient that meets the growing consumer demand for healthier, allergen-free options. It also contributes to a light, airy texture, making products more enjoyable for a wide range of dietary needs.
Is rice flour suitable for high-moisture applications like soups and sauces?
Yes, rice flour is suitable for high-moisture applications like soups and sauces. It acts as an effective thickening agent, providing smooth consistency and stability without altering the flavor or texture of the final product.
Why is rice flour a good choice for baby food?
Rice flour is an easily digestible ingredient, making it ideal for baby food. It is naturally gluten-free, low in allergens, and provides a smooth texture, ensuring safety and comfort for infants transitioning to solid foods.
In what applications is rice flour used?
Rice flour is widely used in gluten-free baking, as a thickening agent in sauces and soups, and in products like noodles, cakes, cookies, and pancakes. It is also used in coatings for fried foods and as a binder in processed meat products. Its fine texture and neutral taste make it versatile for both sweet and savoury applications.
Rice starches
What is rice starch, and how is it made?
Rice starch is a fine, white powder derived from rice grains. It is extracted by separating the starch granules from the rice kernel through a process of soaking, milling, and filtering. The result is a versatile ingredient widely used in food and beverage applications for its smooth texture and neutral taste. Rice starch is also used in feed, cosmetic and technical applications.
What are the key functional properties of rice starch in food production?
Rice starch offers excellent texturizing, thickening, and stabilizing properties. Its small granule size provides a smooth and creamy texture, making it ideal for dairy and plant-based products. It also enhances freeze-thaw stability, improves shelf life, and supports clean-label formulations.
In which food and beverage applications can rice starch be used?
Rice starch can be used in a wide range of applications, including dairy and plant-based products, sauces, soups, bakery fillings, confectionery, and baby food. Its smooth texture and excellent stability make it ideal for enhancing mouthfeel, improving shelf life, and supporting clean-label formulations.
How does rice starch differ from rice flour?
Rice starch is the pure carbohydrate component extracted from rice, offering smooth texture and functional benefits like thickening and stabilizing. Rice flour, on the other hand, is made by grinding whole rice grains and retains the protein, fibre, and other components, making it coarser and more versatile for baking and cooking.
What is Remypure rice starch, and what makes it unique?
Remypure is a clean-label rice starch that is natural and highly functional. It provides excellent texturizing and stability, even under demanding processing conditions like high heat or acidity, making it an ideal clean-label texturizer for dressings, sauces, dairy applications,…
How does rice starch contribute to the texture of dairy and plant-based alternatives?
Rice starch enhances the texture of dairy and plant-based alternatives by providing a smooth, creamy mouthfeel. Its small granule size creates a rich, velvety consistency while improving product stability, making it an excellent choice for yogurts, creams, and non-dairy beverages.
Is rice starch suitable for use in gluten-free products?
Yes, rice starch is naturally gluten-free, making it an excellent ingredient for gluten-free products. It provides functionality such as thickening, stabilizing, and improving texture, helping manufacturers create high-quality gluten-free foods and beverages.
Does rice starch provide any nutritional benefits?
Rice starch is primarily a carbohydrate source, providing easily digestible energy. While its main value lies in its functional properties, it is naturally gluten-free and hypoallergenic, making it suitable for products targeting specific dietary needs, such as allergen-free or gluten-free formulations.
Can rice starch replace titanium dioxide in food?
Yes, as a clean-label whitening agent, rice starch offers a natural alternative to titanium dioxide in a selection of food applications like for example confectionery coatings (e.g., chewing gum, hard candy, chocolate lentils). Its small granule size smooths rough surfaces during coating and can replace wheat starch or flour in liquorice, providing a soft, chewy texture in gluten-free, clean-label foods.
Rice protein
What is rice protein, and how is it made?
Rice protein is a plant-based protein derived from rice (brokens). It is made by separating the protein from the starch and fibre through a wet milling process, then purifying and drying it to create a powdered ingredient for food, petfood and feed.
In which food and beverage products can rice protein be used?
Rice protein can be used in a variety of protein enriched food products, including plant-based meat alternatives, protein bars, bakery products, and snacks. Its versatility makes it ideal for fortifying products with additional protein while maintaining a clean label.
How does rice protein improve the nutritional profile of plant-based foods?
Rice protein boosts the protein content of plant-based foods, providing a high-quality, easily digestible protein source. It also helps improve the amino acid profile, supporting muscle health and overall nutrition, especially in vegan or gluten-free diets where protein intake may be a concern.
How does rice protein compare to animal-based proteins?
Rice protein is a high-quality plant-based protein, but it is lower in some essential amino acids compared to animal-based proteins. However, it is easily digestible, hypoallergenic, and suitable for people with dietary restrictions, such as vegans or those avoiding dairy or gluten. Combining rice protein with other plant-based proteins like faba bean protein can provide a complete amino acid profile similar to that of animal proteins.
How does rice protein compare to other plant-based proteins like pea or soy?
Rice protein is easily digestible, hypoallergenic, and a great option for individuals with sensitivities to soy or gluten. While it has a slightly lower content of certain amino acids like lysine compared to pea or soy protein, it is still a high-quality protein source. Combining rice protein with pea or soy protein can create a well-rounded amino acid profile for more balanced nutrition.
How does rice protein enhance protein fortification in food products?
Rice protein boosts the protein content in food products, making them more nutritious and appealing to health-conscious consumers. It provides a plant-based alternative to animal proteins, supporting muscle health, growth, and repair. Its neutral taste and smooth texture make it easy to incorporate into a wide range of food products, from beverages to snacks, without compromising flavour or mouthfeel.
Is Remypro rice protein suitable for gluten-free formulations?
Yes, remypro rice protein is naturally gluten-free, making it an ideal ingredient for gluten-free formulations. It provides a clean, allergen-friendly protein source for products targeting consumers with gluten sensitivities or those following a gluten-free diet.
Faba beans
What are faba beans used for?
Faba beans, also known as broad beans, are used for a variety of purposes including human consumption, animal feed, and as a green manure crop. They can be eaten fresh, dried, or processed into products such as flour, protein isolates, and other food ingredients. In light of rising demand for plant-based proteins, faba beans gain in relevance for the food industry.
How much protein contain faba beans?
Faba beans are a rich source of protein, and depending on the variety and growing conditions, they contain approximately 25-30 grams of protein per 100 grams of dried beans. Being further processed using fractionation, e.g. to achieve protein concentrates, the amount of protein is around 60%.
Are faba beans legumes?
Yes, faba beans are legumes. They belong to the family Fabaceae, which includes other legumes like lentils, chickpeas, peas and soy. Like many legumes, the faba bean also forms a symbiosis with nitrogen-fixing bacteria and thus has the ability to bind nitrogen from the air. This means that nitrogen fertilization is not necessary.
Are faba beans soy?
Faba beans are soy-free. They belong, however, to the same legume family as soy, the Fabaceae.
Are faba beans the same as fava beans?
Faba beans are sometimes also named fava beans. Aside from this, they have several alternative names depending on the region and context. Some of the most common names include Broad Beans, Horse Beans, Field Beans and Tick Beans.
Are faba beans good for you/me?
Yes, faba beans provide a good source of plant-based protein with many essential amino acids. Additionally, they are high in fibre, vitamins, and minerals and hence are nutritious and good for you.
What are the challenges and opportunities for faba beans?
Challenges:
- Susceptibility to diseases and pests.
- Sensitivity to environmental conditions.
- Limited market awareness and demand in some regions.
- They contain some antinutrients. People suffering from favism show a reaction to the consumption of some substances naturally occurring in faba bean and should therefore abstain from the consumption of faba bean. Hence BENEO recommends a clear labelling on product.
Opportunities:
- Increasing demand for plant-based proteins.
- Potential for crop rotation and soil health improvement: more diverse crop rotation, deep rooting of the soil
- Reduction of nitrogen fertilization due to the fact that faba bean fixes nitrogen from the air and releases a surplus into the soil. Like many legumes, the faba bean also forms a symbiosis with nitrogen-fixing bacteria and thus has the ability to bind nitrogen from the air. This means that nitrogen fertilization is not necessary.
- Versatile uses in food products and animal feed.
- Faba bean cultivation has a/can have a positive effect on biodiversity
- Phytosanitary advantages:
- Important component in the control of grasses and the prevention of resistance
- Ensures a change of active ingredient in the crop rotation
How to use faba bean protein?
Food and drink manufacturers can use faba bean protein concentrate or flours in various food products due to some of its excellent functionalities like solubility, emulsification and foamability. Some example applications are protein bars, shakes, meat alternatives, baked goods, and dairy alternatives. It is also used in protein supplements and as an ingredient in processed foods to boost nutritional content.
How can faba be utilized in agriculture?
Faba beans can be utilized in agriculture as:
- A rotational crop to improve soil fertility due to their nitrogen-fixing ability.
- A rotational crop to improve phytosanitary conditions due interruption of grain-specific infection chains and pushing back problem weeds like blackgrass.
- A cover crop to prevent soil erosion and improve soil health.
- A forage crop for livestock feed.
- A soil improving crop (deep rooting, breakdown of compactions, nutrient absorption from the subsoil, loosening of the crumb, positive humus effect, improving the water holding capacity of the soil, increase in earthworm population)
- Increasing agrobiodiversity by delivering additional pollen and nectar for wild and honey bees and other nectar-collecting, pollinating insects such as bumblebees or hoverflies through legume flowers
- Faba beans can secrete nectar through their leaves before flowering (extrafloral nectaries) and are therefore a particularly early source of food in spring
What is the environmental impact of faba beans?
Faba beans have a positive environmental impact due to their nitrogen-fixing ability, which improves soil fertility and reduces the need for synthetic fertilizers. They also help in crop rotation and hence can support biodiversity and reduce soil erosion.
Would faba beans fit in your crop rotation?
Yes, faba beans can fit well in crop rotation plans. They improve soil health and fertility, break pest and disease cycles, and can enhance yields of subsequent crops.
What are the biodiversity benefits from faba bean cultivation?
Faba bean cultivation supports biodiversity by providing habitats for various insects and microorganisms. Their nectar containing flowers also provide food for various insects. Their use in crop rotations diversifies planting systems, reducing the reliance on monocultures and promoting ecological balance.
Wheat protein
What is wheat protein, and how is it derived?
Wheat protein is a plant-based protein extracted from wheat flour through a process that separates the protein from starch. It is rich in gluten, making it ideal for applications requiring elasticity and structure, such as baked goods and meat alternatives.
What are the main applications of wheat protein in the food industry?
Wheat protein is widely used in baked goods for improved dough elasticity and volume, in meat alternatives for texture and binding, and in snacks or bars to boost protein content. It’s also valued for its versatility in various food formulations.
How does wheat protein enhance the texture and structure of baked goods?
Wheat protein, rich in gluten, creates a strong network in dough that traps air during baking. This improves elasticity, structure, and volume, resulting in soft, chewy textures and well-risen products.
What are the functional benefits of wheat protein?
Wheat protein offers excellent elasticity, binding, and emulsifying properties. It enhances texture in baked goods, provides structure in meat alternatives, and contributes to protein enrichment in various food products.
What are the protein content and amino acid profile of wheat protein?
Wheat protein typically contains 75-90% protein, depending on the type. BENEO’s wheat protein are a source of essential amino acids which the body cannot produce itself. It is rich in essential amino acids like glutamine and proline, though it is low in lysine, making it ideal for complementary protein blends.
How does wheat protein compare to other plant-based proteins, like soy or pea protein?
Wheat protein offers a unique balance of elasticity and texture, making it ideal for baked goods and meat alternatives. Compared to soy and pea protein, it has a milder flavor and higher binding capabilities.
Are there allergen considerations when using wheat protein in formulations ?
Yes, wheat protein contains gluten, which can trigger allergies in individuals with celiac disease or gluten sensitivity. It’s important to label products containing wheat protein clearly and consider gluten-free alternatives for sensitive consumers.
What is the role of wheat protein in sports nutrition and high-protein snacks?
Wheat protein provides a high-quality, plant-based protein source that supports muscle repair and growth. It’s commonly used in sports nutrition products and high-protein snacks to boost protein content and improve texture without compromising taste.
Is wheat protein a sustainabile ingredient?
Wheat gluten has a smaller carbon footprint than livestock farming, using less water, land, and producing fewer emissions. As a byproduct of wheat starch, it reduces food waste and maximizes crop value, while its versatility supports sustainable diets and growing protein demands with minimal environmental impact.
Pharma
galenIQ™
What is galenIQ™ and what makes it unique?
galenIQ™ is the pharmaceutical grade of Isomalt, derived from sugar beets. It is designed for pharmaceutical applications and stands out due to its exceptional taste properties, low hygroscopicity, and excellent compressibility. This makes it ideal for a wide range of dosage forms, including tablets, chewable, lozenges, powders, and sachets.
What are the main applications of galenIQ™ in pharmaceuticals?
galenIQ™ is primarily used in the pharmaceutical industry for direct compression, granulation, and dry blending. Its applications include tablets, chewable tablets, lozenges, effervescent tablets, and powder blends. Its pleasant taste and mouthfeel also make it suitable for oral solid dosage forms and formulations where taste is a critical factor.
How does galenIQ™ enhance the taste of pharmaceutical products?
galenIQ™ has a sweet taste that can help to mask the bitterness of active pharmaceutical ingredients (APIs), making medications more palatable. Its smooth texture and rapid dissolution in the oral cavity further contribute to a pleasant mouthfeel, enhancing the overall patient experience.
Is galenIQ™ suitable for patients with diabetes?
Yes, galenIQ™ has a very low glycemic index (GI = 2) and does not cause significant spikes in blood glucose levels. However, as with any excipient, the suitability for diabetic patients should be evaluated on a case-by-case basis in consultation with healthcare professionals.
What are the benefits of using galenIQ™ in tablet formulations?
galenIQ™ offers several benefits in tablet formulations, including excellent flow properties, high compressibility, and low hygroscopicity, which enhance tablet hardness and stability. It also provides uniform distribution of APIs, ensuring consistent dosage delivery. Additionally, its compatibility with most APIs contributes to the stability of formulations over time.
How is galenIQ™ produced, and is it sustainable?
galenIQ™ is produced from isomalt, which is derived from sustainably sourced beet sugar. The production process is environmentally friendly, ensuring minimal waste and low energy consumption. This aligns with BENEO’s commitment to sustainability and responsible sourcing.
Where can I find technical support about incorporating galenIQ™ into my formulations?
You can contact our technical support team through the BENEO website of galenIQ@beneo.com for personalized assistance. We offer detailed product information, formulation guidance, and support to help you integrate galenIQ™ into your products effectively. Additionally, our website hosts a range of technical resources and documentation to assist in your development process.
Does galenIQ™ have both filler and binder functionality?
galenIQ™ acts as a bulking agent on the one hand, providing the necessary volume to tablets and other dosage forms. On the other hand, it also functions as a binder, helping to hold the ingredients of a tablet together. Its high compactability ensures that tablets are compressed with the right hardness and stability. These dual functionalities make galenIQ™ a versatile and valuable excipient in the pharmaceutical industry.
Does galenIQ™ meet industry quality and regulatory standards for pharmaceutical excipients?
galenIQ™ is produced under GMP conditions, in alignment with IPEC-PQG requirements for pharmaceutical excipients and complies with the latest monographs for Isomalt in Ph. Eur., BP, USP-NF, and JP. This ensures a quality product that meets the highest industry standards.
