BevGrad flaxseed is a specialty whole-flaxseed ingredient that has been fine-milled using patented and proprietary technology for specific beverage and confectionery applications. BevGrad flaxseed provides a smooth, creamy texture while preserving its quality, consistency and stability under storage. Shelf-stability of BevGrad is a minimum of two years at room temperature.

Competition for Water
Flaxseed will absorb water in solution and during processing, thereby contributing to the beverage viscosity. Flaxseed will also compete for water with other ingredients, such as soy proteins, fruit concentrates and sweeteners. Flaxseed use levels should be varied accordingly. Excessive viscosity can be addressed by increasing the water content of the formulation. It is recommended that filtered water be used in flaxseed beverage formulations.

Stabilizers and Suspending Agents
Two natural stabilizers are recommended for use in flaxseed beverage formulation: pectin and agar. Starting levels are provided that offer two levels of viscosity. These stabilizers have been chosen for their ability to suspend BevGrad flaxseed particles and to provide a smooth, creamy texture with a quick, clean flavor release. Use levels can be adjusted accordingly to obtain desirable beverage viscosities.

Acidulants and pH
BevGrad flaxseed works well in both high acid and low acid beverage formulations. Use solutions of food approved acidulates, such as citric or malic acid, to adjust the pH of flaxseed beverages to the desired endpoint. The type of acidulate used in the formulation will affect both the flavor release and flavor profile.

Typically, acidified beverage pHs run between 3.0-4.0. The pH contribution of other ingredients should also be considered. Addition of flaxseed to water with a pH of around 5.0 will typically increase the pH by 1.0 to 1.5 points. Addition of fruit juices and/or soymilk will also significantly affect the pH of flaxseed beverage formulation.

Flavor and Color
BevGrad flaxseed contributes mild, pleasant smooth "oatmeal" like cereal flavor, with slight "banana" notes, to beverages. It marries very well with milk and soy protein beverages, creating a well rounded, blended flavor. The flaxseed contributes to the creamy character of milk and soymilk and does not detract from fruit flavors. Spices such as cinnamon, cardamom, and vanilla can be added to further enhance the flavor quality of flaxseed beverages or create "chai" formulations.

BevGrad application is more appropriate for opaque (versus clear) beverages. When added to protein drinks, the beverage color becomes less white and more vanilla cream colored, which can be very appealing. The addition of natural colorants is recommended for fruit-flavored beverages and smoothies.