Chia Ingredients
FROM CHIA SEEDS TO XIA POWDER 435 W LM A natural, functional fiber for high-protein and nutritional baking
FROM CHIA SEEDS TO XIA POWDER 435 W LM
Benexia Ingredients Benexia® is a reference in Chia Seed Ingredients, as food-safe, nutritional, natural and sustainable solutions for the food, beverage and nutraceutical industries. Benexia offers superior quality, 100% natural, clean label, non-GMO, gluten-free chia ingredients to the industry. All these ingredients are food-safe, nutritional and sustainable solutions. Benexia’s supply chain is fully integrated, with quality control from farm to finished product assuring traceability. It has its agricultural operations in Bolivia, Paraguay, and Argentina, and its manufacturing operations in Chile. For further information, visit www.benexia.com. BENEXIA® CHIA SEED Benexia® Black Chia is the whole grain from Salvia hispanica L. with black, greyish and some white grains. • BCS R Benexia® Black Chia Seed Raw. • BCS O R Benexia® Black Chia Seed Organic Raw. • BCS LM Benexia® Black Chia Seed Low Moisture, pasteurized, RTE. • BCS O LM Benexia® Black Chia Seed Organic Low Moisture, pasteurized, RTE. Benexia® White Chia is the whole grain from Salvia hispanica L. with 100% white seeds. • WCS R Benexia® White Chia Seed Raw. • WCS O R Benexia® White Chia Seed Raw. • WCS LM Benexia® White Chia Seed Low Moisture, pasteurized, RTE. • WCS O LM Benexia® White Chia Seed Organic Low Moisture, pasteurized, RTE. BENEXIA® XIA OIL: FATS INGREDIENTS (OMEGA-3 ALA SOURCE) Benexia® Xia Oil is chia oil, obtained through a proprietary premium technology, for a natural cold-press extraction of the chia seed (Salvia hispanica L.). It contains 63% of omega-3. • XIA OIL Benexia® Xia Oil offers great opportunities to develop products in foods and beverage. We offer formulations for a broad range of food applications in fats, oils blends, flavored oils, vegetable spreads, bakery, dairy, juices, condiments, and specialty retail oils. • XIA OIL O Benexia® Xia Oil Organic. • XIA NUTRAPHARM OIL A high in omega-3 nutraceutical quality oil that contains important quantities of bioactive substances: antioxidants (polyphenols, tocopherols) and phytosterols, guaranteeing an oxygen radical absorbance capacity-ORAC outstandingly high and significant health benefits. Also available in organic: Xia Nutrapharm Oil O. • XIA DERMO OIL Provides anti-inflammatory and antioxidants properties with proven beneficial effects for relief of inflammatory skin diseases, including eczema and psoriasis, among others. Also available in organic: Xia Dermo Oil O. • XIA SOFT GEL Benexia® Xia Oil encapsulated in soft gel caps. • ALA POWDER Microencapsulated spray-dried chia oil in a fully dispersible format with 25% of omega-3.
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BENEXIA® XIA POWDERS: PROTEIN AND FIBER SOURCES Benexia® Xia Powder 125 LM is a fine and dispersible chia protein powder manufactured from the partially defatted Benexia® chia, obtained through MicroTech® technology. It is chia protein, concentrated up to 42%. • XIA POWDER 125 LM Xia Powder 125 Black Low Moisture. • XIA POWDER 125 O LM Xia Powder 125 Black Organic Low Moisture. • XIA POWDER 125 W LM Xia Powder 125 White Low Moisture. • XIA POWDER 125 W O LM Xia Powder 125 White Organic Low Moisture. Benexia® Xia Powder 435 LM is a fine chia fiber powder (less than 435 microns) manufactured from the partially defatted Benexia® Chia, obtained through MicroTech® technology. It is chia fiber, concentrated up to 56%, with more protein than chia seed. • XIA POWDER 435 LM Xia Powder 435 Black Low Moisture. • XIA POWDER 435 O LM Xia Powder 435 Black Organic Low Moisture. • XIA POWDER 435 W LM Xia Powder 435 White Low Moisture. • XIA POWDER 435 W O LM Xia Powder 435 White Organic Low Moisture. BENEXIA® PREMIXES This line offers this amazing nutrition found in chia seed in high-fiber, high-protein bakery premixes. This premixes check all the boxes: texture, taste, simplicity and fortification. All the premixes include our ingredient Benexia® Xia Powder 435 W LM. • KETO/LOW CARB • GLUTEN-FREE • GLUTEN-FREE AND KETO/LOW CARB • HIGH FIBER O Organic: The ingredient is elaborated under agrochemical free production, with Organic Certification. LM Low Moisture: The ingredient is processed through a 100% natural, chemical free, non-ionizing technology, guaranteeing a product free from Salmonella and Listeria (Log-5 reduction in microbial and pathogens) assuring a 100% non-sprouting seed and preserving all the nutritional and sensorial parameters of the product.
FROM CHIA SEEDS TO XIA POWDER 435 W LM
BENEXIA CHIA SEEDS From Seed to Ingredient
An Ancient Superfood for the 21st Century The seeds of change may start small, but in the right environment, they grow mighty. That can certainly be said of the chia plant, whose minuscule seed grains nourished ancient civilizations for centuries - and has, in recent decades, experienced a revitalization as a superfood ideal for meeting the needs of modern consumers. Most of us refer to chia as a seed, though it’s technically a grain. Regardless of how consumers categorize it, the tiny black or white orbs far surpass their seed or grain counterparts when it comes to nutrition: Chia brings together protein, omega-3 fatty acids, fiber, antioxidants, and an array of minerals, all in a package no bigger than a pinhead. In fact, it’s the richest source of plant-based omega-3 fatty acids you can find in nature.
An Ancient Food with the highest Omega-3 content found in Nature: with unsuspected health benefits, Chia is an amazing sustainable source of essential nutrients. This unique nutritional profile has made it possible for chia to sustain advanced civilizations such as the Aztecs and the Mayans. And today, a mounting body of evidence shows that the grain has the potential to aid in addressing some of our most pressing health concerns, including heart disease, diabetes, inflammation, and neurocognitive and neurodegenerative conditions. Chia’s nutritional components have also proven integral to fetal and child development,
40 %
of Dietary Fiber
22 % of Proteins
20 %
of Omega-3
positioning it to support the health of coming generations through pre- and postnatal nutrition. Chia, too, is a food that supports the health of the planet. Requiring few resources to thrive in its native environment, the crop supports humanity’s need for increased sustainability, reduced water usage, and fewer greenhouse gas emissions in our global food supply. It also contributes little to no waste in terms of unusable byproducts. The versatile grains can be enjoyed whole (both raw or soaked) or cold-pressed into a nutrient-dense oil, while the leftover matter can be ground in a fiber- and protein-rich flour. Altogether, chia’s nutrition, sustainability, and versatility make it a highly appealing option for consumers and food manufacturers. Discover Chia!
6%
of Omega-6
Minerals
Calcium, phosphorus, magnesium, potassium
Vitamins Antioxidants Gluten-free
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AN ANCIENT SUPERFOOD FOR THE 21ST CENTURY
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Chia’s History in a Nut (or Seed) Shell Chia, or Salvia Hispánica L, is a native plant of the Central
Today, chia has leapt from a little-known alternative crop
American sub-tropical region. A dietary staple of Aztec
to an industrial one, with between 60,000 and 100,000
and Mayan societies, chia was consumed as a nourishing,
tons produced annually. It has earned recognition from
high-energy grain and employed in tribal and religious
scientists and nutrition experts alike as a novel food
ceremonies. It was so valuable, in fact, that the Aztecs
offering many of the nutritional properties currently
used the crop as a form of currency.
lacking in human diets, such as omega-3 fatty acids, fiber,
Records indicate that chia sustained these advanced
protein, and a suite of potent phytochemicals.
civilizations from as early as 3,500 B.C. The crop was banned and replaced with European food crops like wheat and barley when the Spaniards invaded South America
The fact that chia is plant-based, free of
in the 1500’s. Chia production largely lay dormant for
gluten, zero net carbs, and high in protein has
several hundred years thereafter, until unexpectedly and
also made it popular among multiple dietary
enthusiastically reemerging in the late 20th century.
patterns, including vegan, low-carb/keto, and
The banned crop …. Revived!
gluten-free diets.
In the early 1990s, chia’s exceptional nutritional benefits
That’s especially true due to the fact that chia is highly
and strong food industry potential earned it a spot in the
accessible, relatively affordable, and easy for consumers
Northwestern Argentina Regional Project (NWARP), a joint
to use at home. At the same time, it can be incorporated
project of the University of Arizona and the Argentinean
into a wide range of functional foods to enhance their
government aimed at identifying and producing
nutrition, improve palatability and textural performance,
alternative crops at industrial scale. Chia earned the
and strengthen a brand’s position as a supporter of
heart—and trust—of a number of growers who provided
sustainability.
the project with a formal business structure to support the seed's expansion. This cooperative eventually evolved into Benexia®, the Chilean-based world’s foremost chia ingredient specialist company.
FROM CHIA SEEDS TO XIA POWDER 435 W LM
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AN ANCIENT SUPERFOOD FOR THE 21ST CENTURY
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A Highly Sustainable Food Source Chia is, by its very nature, a highly sustainable crop. Grown
No-till practices are employed when it's time for the
in its native South America, where it evolved to thrive—it’s
chia to be harvested. Foregoing tilling preserves organic
the right plant for the right place—and can be grown with
matter, allowing the soil to retain more nutrients, reduce
minimal additional resources. Benexia, a fully integrated
CO2 emissions, limits soil erosion, and preserves insect
company specializing in the production, processing, and
life. It also helps the soil hold onto more moisture, creating
commercialization of chia and chia-based ingredients, has
additional humidity for future crops to flourish.
built on these inherent qualities to yield an eco-friendly farming production process that gives back the local environment, local communities, and the planet at large. Ultimately, chia is a food people can feel good about.
REGENERATIVE GROWING PRACTICES AND HARVESTING METHODS From planting to harvesting, Benexia practices regenerative agriculture to achieve lower carbon and water footprints. These practices are incorporated by the brand's farming partners in Bolivia, Argentina,
It's important to note that this no-till policy doesn't just support the environment. It yields a highly nutritious product that food manufacturers can rely on. Chia's nutrient composition (and indeed, the nutrient composition of all plant foods) is dependent on the health of the soil in which it’s grown. Foregoing tilling allows for the harvest of chia seeds with the highest omega-3 and antioxidant capacity, while ensuring greater nutritional consistency as well as product stability and shelf life. This, in turn, translates to a higher-quality product overall with better flavor.
and Paraguay. It starts with sustaining and facilitating 30 to 40-meter-wide natural barriers between chia fields. These barriers, consisting of a biodiverse network of native forest, allow chia plants to grow and thrive while supporting the wellbeing and reproduction of the local flora and fauna - from the kapok or silk-cotton tree and the Brazilian fern tree to the brown capuchin, the collared anteater, and the scarlet-headed blackbird. Once the chia seeds are planted, it's up to Mother Nature to turn on the water works: Benexia's farms rely solely on rainfall as a watering source, foregoing additional irrigation inputs and preserving the region's natural water reserves. This, of course, is made possible by the fact that chia has evolved to thrive in Benexia's hyperlocal growing regions. When you put a plant in the right climate, it doesn't need much beyond simple human stewardship to thrive.
FROM CHIA SEEDS TO XIA POWDER 435 W LM
99.95%
the level of purity of chia seeds grown, cleaned and processed by Benexia. After a couple years of carefully monitored harvests, chia fields are left to rest crop-free for 1-2 years during which grasses are planted and animals can graze. Once the land has been fully replenished and the soil’s inherent nutrient composition is again optimal, a new crop is planted. These crop rotation practices support healthier soil, which in turn yields greater crop resilience as well as more reliable local economic activity.
CLEAN, NO-WASTE PRODUCTION METHODS Fresh from the field, Benexia's newly-harvested chia seeds are processed without the use of gas or water. Seeds are cleaned and separated using physical processes such as airflow and density-based separation methods, yielding a final seed product that's 99.95% pure. From there, all parts of the seeds are used to ensure that nothing is lost - and no resources are wasted. After the seeds are cleaned, they are pasteurized with a specialized, organically certified process that uses no solvents, chemicals, or water, while the omega-3 rich chia oil is extracted from the seeds via a single cold pressing to retain maximum nutrition capacity. The oil is cleaned and purified through a filter, that, again, requires no chemicals or solvents. Once the oil is extracted from the seeds, the leftover fibrous matter is dried and milled to separate the fiber from the protein. The powdered chia fiber and protein, now a fine flour, can be incorporated into baked goods, pizza crusts, breads, and more, as a source of zero-waste, functional nutrition.
CORPORATE RESPONSIBILITY
Seeds of Potential: Present and Future Applications Chia's versatility as a whole seed, oil, and flour unlocks vast potential for healthier, more satisfying, and more sustainable eating at home. It also provides manufacturers with opportunities to offer a broad array of food products made with chia ingredients that are delicious, nutritious, and optimized to meet a range of health needs.
Chia at the Consumer Table Chia seeds are widely available at most large grocery stores as well as online - so they're easy for shoppers to find. They're also highly affordable, especially when compared to many other sources of omega-3 fatty acids, such as seafood. And when stored properly (in a dry, cool place), chia seeds also boast a long shelf life. Most important, though, is the fact that they're simple for consumers to use in meals and snacks. They're an easy way to add protein, fiber and healthy fats to smoothies and can be soaked overnight to make satisfying breakfast puddings. Thanks to their binding ability, they're highly effective at replacing eggs or fat in baked goods. Their thickening power even aids in making fruit compotes and jams without the need for much added sugar.
Considering Benexia's commitment to the planet, it may come as no surprise that, since its founding in 2005, the company is equally dedicated to supporting the welfare of
Chia seeds absorb up to 12 times their weight
its local communities. Benexia is aligned with the United
in water. This allows them to add a moist
Nations’ Sustainable Development goals and is on track to complete its B Corporation certification by 2023. As a vertically integrated company, 50% of Benexia's
and consistent texture to any recipe or application.
partner shareholders are chia seed farmers. This guarantees fair pricing and technical support within the company's supply chain as well as full traceability of their ingredients.
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AN ANCIENT SUPERFOOD FOR THE 21ST CENTURY
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Benexia Chia Low Moisture (LM) Our Benexia Chia Seed LM benefits from a “in-house” unique and innovative, natural, chemical-free sterilization process (with no additive, and residue free) that ensures a third party validated Log-5 Salmonella reduction in chia seed, and a free from pathogens product, with the lowest-microbial load and lowest-moisture content.
It has been specially designed for the highest and most strict food safety specifications and applications.
Benexia LM Processing
The system provides simultaneous pasteurization,
A 5-log validated kill step to secure the most strict food
disinfestation and enzyme inactivation effects,
industry requirements.
and is applicable to both conventional and organic product. Benexia® Chia Seed LM fully maintain the nutritional quality of Benexia chia seed, and its
The cleanest technology for the purest seed
sensorial characteristics. The lowest moisture content by specification <7%
•
A water-free heat treatment process, that avoid chia mucilage release during the treatment process, compared to other sterilizations methods (dry steam
•
pasteurization system). An increased and secured product’s shelf life stability thanks to the reduced seed water activity.
A 100% naturally disinfected and disinfested chia seed
•
Reducing and eliminating potential hazard of larvae and moth contamination.
The only 100% “non-sprout” chia
• • •
Exclusive for food and nutraceutical industry. With zero risk of environmental impact by sprouting chia (wildlife biodiversity). With zero risk of chia sprouting and fermenting in liquid applications.
FROM CHIA SEEDS TO XIA POWDER 435 W LM
The most demanding certifications
100% food safety, with 5 Log reduction in
•
key pathogens
• • •
Benexia’s processes are all certified under GFSI /
Minimizing any risk of pathogen contamination.
FSSC 22000 standards, which treatment process
Ensuring food safety for any raw finished product
is continuously monitored, achieving the correct
application.
temperature and time in each seed in order to reach
A sterilized material for infant and senior products,
Log-5 reduction under the specific and exclusive
where food safety and security must be guaranteed.
parameters that were tested by a recognized 3rd party pathogen kill research laboratory in USA.
100% natural, organic, chemical-free process, and dry process
• • •
Certified Organic. Keeping all the valuable nutritional content of the chia
•
seed, guaranteeing no residues in the final product. Our technology is a NON-IONIZING process, a
With Organic, Halal, and Kosher certifications.
convectional centric heating (high volumetric thermal), validated by USA FDA Chap 21 and EU Regulation EC 258/97. The safest specifications
•
Chia seed food ingredients: compared nutritional contents CONVENTIONAL RAW CHIA SEED Chemical
BENEXIA® BCS LM
Specification
Total moisture
≤ 9.0 %
Microbiological
Specification
Total plate count
≤ 500,000 CFU/g
≤ 1,000 CFU/g
Yeast
≤ 10,000 CFU/g
≤ 100 CFU/g
Moulds
≤ 10,000 CFU/g
≤ 100 CFU/g
Coliforms
≤ 10,000 MPN/g
≤ 10 MPN/g
Enterobacteriaceae
≤ 5,000 CFU/g
≤ 10 CFU/g
Staphylococcus aureus
≤ 100 CFU/g
≤ 10 CFU/g
Bacillus cereus
≤ 100 CFU/g
≤ 10 CFU/g
E. Coli
-
Absence
Salmonella
-
Absence (0/375g)
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≤ 7.0 %
BENEXIA CHIA LOW MOISTURE (LM)
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Chia as Functional Food Ingredients Chia seeds can be pressed into a highly nutritious oil or pulverized to make similarly potent flours. A fiber-rich flour for baking, called Xia Powder 435 W LM, or a protein-rich flour for beverages, called Xia Powder 125 W LM. All of these ingredients boast high functionality and versatility, making them useful tools for functional food manufacturers to create products that meet the flavor and nutrition needs of health-minded consumers while delivering on palatability and stability.
CHIA FIBER FLOUR A byproduct of the chia oil production process, chia fiber has high potential as an ingredient for food manufacturers
XIA POWDER 435 W LM
56%
of Dietary Fiber
25%
of Proteins
5%
of Omega-3
while diverting highly nutritious food matter away from landfills. Made from pure, pulverized chia seeds, Benexia chia fiber is produced through our Microtech® technology. The result is a functional, alternative flour ideal for the clean snack and baking category.
From a nutrition perspective, chia fiber flour consists of 56% fiber and 25% protein and is an excellent source of omega-3 fats. And since it’s milled from pure white, it yields a pale, golden-colored flour that won’t negatively impact the appearance of baked products with a traditional ‘whole grain’ color. These attributes make it a wholesome and visually acceptable choice that can stand in partially or fully for wheat flour in a variety of better-for-you baked applications including: bread, tortillas, pizza dough, cookies, muffins, brownies, cakes, waffles, pancakes, crepes, bagels, flatbreads, pie crusts, and more.
Microtechnology Benexia® Xia Powder 435 W LM is processed by Microtech®, an exclusive and proprietary technology designed by Benexia. Microtech® is a natural and organic micro-milling process that turns the chia into a clean and pure ingredient at low temperature without needing additives, processing aid ingredients, solvents, or enzymes. Microtech® provides an ingredient with a standardized particle size that offers application versatility. This pasteurized product has a unique nutritional content, great flavor, and exceptional shelf life.
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CHIA AS FUNCTIONAL FOOD INGREDIENTS
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Important to point out, too, is the fact that chia fiber
In addition to delivering added nutrition, chia fiber is highly functional - it can make healthy baked goods taste better and last longer.
is naturally gluten-free. This makes it an appealing alternative to lower-nutrition ingredients often found in the gluten-free sphere, such as white rice flour, potato starch, and tapioca starch. Not only does it deliver added nutrition, it performs on key functions such as binding,
With a high viscosity, the flour can be used to replace
emulsifying, and raising. In fact, replacing 10% of any
eggs, gums and thickeners (such as xanthan gum and guar
starch source in the bakery with chia fiber provides
gum), and oils. Its impressive absorption rate (up to 20
an additional 3.2 g fiber, 1.3 g of protein, and 300 mg
its own weight) means that the flour can also be utilized
omega-3s without a reduction in baking functionality.
to help baked goods retain moisture, maintain shelf life, and achieve a more palatable texture and crumb. Benexia has pioneered the development of bakery applications with the use of chia fiber. Collaborating with industry baking partners, these partners have paved the way for innovation in the field of keto- and low carb-friendly baked goods such as cookies, muffins, breads, and more.
Indeed, chia fiber contains <1 g net
More than 20% Protein in Chia Fiber Flour Here’s how the ingredient stacks up against other high-protein plant flours50.
carbs, making it a shoe-in potential in the ketogenic/low-carb baking space.
FLOUR
PDCAAS
Soy
0.99
Chia
0.85
Canola
0.91
Hemp
0.84
Pea
0.78
thickening and emulsifying properties enhance the texture
Quinoa
0.63
and crumb of low-carb baked goods without the need for
Sunflower
0.54
traditional flours or added sweeteners.
Flax
0.48
Sesame
0.43
Removing key baked good ingredients such as wheat flour, sugar, or starches doesn’t just pose flavor challenges, it can also have a significant effect on texture. Chia fiber is a keto-friendly flour that can solve these problems. Its
FROM CHIA SEEDS TO XIA POWDER 435 W LM
A versatile, natural, functional, clean-label fiber for high protein and nutritional baking. Benexia® Xia Powder 435 W LM is a multifunctional, highprotein fiber concentrate extracted from the chia seed with a total dietary fiber content of up to 56%, 25% plant protein with high biological value, and 5% omega-3.
The perfect solution to enrich your bakery products in fiber, protein, and omega-3 with a single ingredient. Benexia brings an innovative, functional, and clean-label fiber solution with great nutrition. 6 g (2 tablespoons) of Benexia Xia Powder 435 W LM per serving will provide to A perfectly balanced dietary fiber
the finished baked good the following claims:
• • •
Compared analysis of the total dietary fiber
Source of fiber (3 g per 100 g of bread),
composition of different fiber ingredients:
1.5 g of proteins, and
TOTAL DIETARY FIBER (TDF)
Source of omega-3 (300 mg per 100 g of bread).
Unsoluble fiber
NUTRITION FACTS - XIA POWDER 435 W LM
100 g
Calories (kcal)
251
Total Fat (g)
9,1
Saturated (g)
1,1
Monounsaturated (g)
0,7
Polyunsaturated (g)
7,3
Omega-3 (Alpha Linolenic Acid) (g)
5,5
Omega-6 (Linolenic Acid) (g)
1,7
Available Carbohydrates (g)
0,1
Dietary Fiber (g)
56,0
Sugars (g)
0,1
Protein (g)
24,7
Sodium (mg)
2,8
Calcium (mg)
890
Potassium (mg)
830
Phosphorous (mg)
930
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Soluble fiber 60
50
40
30
20
10
0
Xia Powder 435 W LM
Whole Oat
Whole Wheat
Brown Rice, Long Grain
CHIA AS FUNCTIONAL FOOD INGREDIENTS
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Xia Powder 435 W LM for baking applications Benexia® Xia Powder 435 W LM is the perfect
A GREAT SENSORIAL QUALITY
solution to enrich your bakery products in
Xia Powder 435 W LM provides a sensorial "whole food"
fiber, protein, and omega-3 with a single ingredient. Replace additives, improve your yield and the shelf life of your product.
profile in flavor and color, aligning with consumers' expectations. We know that adding dietary fiber to bakery formulation can result in dry texture, low volume, and shorter shelf life for the final product. Nevertheless, a sensory evaluation
WATER ABSORPTION CAPABILITY/ YIELD IMPROVEMENT Soluble + insoluble fiber + protein = water absorption capability of 20 times its weight.
• •
It improves yield by adding more water to the formula. It supports a low water activity and ensures a longer shelf life with more water added than its
•
with 15 expert panelists on a fiber bread elaborated with Xia Powder 435 W LM has provided excellent results. When compared with a currently marketed standard whole wheat bread, the sensory evaluation data indicated the consumers' preference for the crumb and the color of the chia bread.
original formulation.
Softness
It shows a direct benefit on the cost of the finished products. Freshness
TEXTURE IMPROVER Brings texture and consistency to the dough formation.
10 9 8 7 6 5 4 3 2 1 0
Elasticity
TEXTURE RESILIENCE The soluble fiber (chia mucilage) has a pseudo-plasticity characteristic similar to emulsifiers and gums, which helps
Moistness
Foldability
increase dough elasticity and keep a sponge and flexible texture of the crumb. CLEAN LABEL AND REDUCTION ON FOOD ADDITIVES Xia Powder 435 W LM helps reduce the usage of food and
No crumbling Market standards for whole grain bread Chia bread
baking additives, such as eggs, stabilizers, and emulsifiers, allowing developing products with fewer ingredients: simpler, cleaner, more natural ingredients listed per customers' expectations.
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9 Improved “whole grain” appearance 9 Unique color 9 Delivers excellent crumb characteristics 9 Light neutral flavor
XIA POWDER 435 W LM FOR BAKING APPLICATIONS
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Bakery Concepts Applications Add health and nutrition to your finished product with Benexia® Xia Powder 435 W LM Xia powder 435 W LM contains more than 50% fiber, both soluble and insoluble.
Ideal to help to close the fiber gap, with exceptional benefit in gut health.
6 g of Xia Powder 435 W LM per portion is equivalent to a 3 g/serving source of fiber.
Nutritional claim "high in or source of dietary fiber."
Xia Powder 435 W LM contains more than 20% protein, more than any cereal flour.
6 g of Xia Powder 435 W LM per portion is equivalent to a 1.5 g/serving of protein of high biological value.
Xia Powder 435 W LM contains more than 5% of omega-3 ALA.
6 g of Xia Powder 435 W LM per portion is equivalent to 320 mg/serving of omega-3 ALA, 20% of the daily requirement.
FROM CHIA SEEDS TO XIA POWDER 435 W LM
Follow the Trend! Benexia ® Xia Powder 435 W LM is an excellent ingredient to reach modern consumer trends:
• • • • • • • • • • • • • • •
Protein plus Fiber plus Nutrition booster Better-for-you food Clean label Natural Keto Low carb Allergen-free Gluten-free Non-GMO Simplicity Social and environmental responsibility Kosher Halal
High in fiber (56%), protein (25%), and healthy fats (10%), this ingredient is ideal for value-added products: gluten-free, low-carb, keto, plant-based, Kosher and Halal. CLAIMS TO CONSUMER Whole food: chia is considered a healthy ingredient. Clean labeling: non-GMO, 100% natural manufacturing process. Allergen-free: chia does not fall in any of the +20 allergen categories.
Gluten-free.
Keto-friendly.
Sustainable and environmental friendly.
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XIA POWDER 435 W LM FOR BAKING APPLICATIONS
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Regulatory status of Benexia® Xia Powder 435 W LM in Europe Benexia® Xia Powder 435 W LM is a naturally occurring dietary fiber approved as Novel Food by EFSA In April 2020, the ingredient “Xia powder 435 LM” [Partially defatted chia seed (Salvia hispanica) powder with a high fiber content] was authorized, under Regulation (EU) 2015/2283, as a Novel Food in differents food categories. The following uses were authorized for the Novel Food (Union list, Regulation (EU) 2017/2470): POWDER WITH HIGH FIBER CONTENT (XIA POWDER 435 LM) Confectionery
4%
Fruit juices and vegetable juices
2,5%
Fruit nectars, vegetable nectars, and similar products
4%
Flavoured drinks
4%
Food supplements excluding food supplements for infants and young children
12 g/day
Food Categories are defined in Annex II Part D of Regulation (EC) Nº 1333/2008 of the European Parliament and Council of December 16th, 2008 on food additives (OJ354, 31.12.2008, p.16-33).
HEAT-TREATED FOOD PRODUCTS For heat-treated product applications, the high-fiber Chia Powder, Xia Powder 435 LM, has received an Extension of Use in new food categories that include cakes and pastries, processed fruit and vegetables (including vegetable-based dishes), bread and rolls, pasta-based products, and protein products, with the following maximum level of use: AUTHORIZED NOVEL FOOD SPECIFIC LABELLING REQUIREMENT
Partially defatted chia seed (Salvia hispanica) powder
CONDITIONS UNDER WHICH THE NOVEL FOOD MAY BE USED SPECIFIC FOOD CATEGORY
MAXIMUM LEVELS
Cakes and pastries
5%
Processed fruit and vegetables (including vegetable-based dishes)
10 %
Bread and rolls
10 %
Pasta based products
8%
Protein products
10 %
Food Categories are defined in Annex II Part D of Regulation (EC) Nº 1333/2008 of the European Parliament and Council of December 16th, 2008 on food additives (OJ354, 31.12.2008, p.16-33). The EU granted exclusivity for Benexia and this Novel Food extension of use by protecting the scientific data produced for 5 years (from October 2023). That means only the BENEXIA Xia Powder 435 W LM specification is authorized on the market for 5 years. Please contact us for the full regulatory references at info@benexia.com
FROM CHIA SEEDS TO XIA POWDER 435 W LM
XIA POWDER 435 W LM Technical Paper
CHIA FIBER VERSUS PSYLLIUM HUSK in Bakery Product
FROM CHIA SEEDS TO XIA POWDER 435 W LM
Assessment of the Properties of Chia Fiber Versus Psyllium Husk in Bakery Products The relationship between food and health has an
Hydrocolloid addition has been proposed to improve
increasing impact on the food industry due to the
the production of wholegrain bread10. Hydrocolloids
importance of a healthy diet on the quality of life.
(gums) have excellent functional characteristics such as
Therefore, nutraceutical components coming from plant
emulsifying, gelling, solubility, and textural improvement.
sources are good choices for developing new food with
In bakery products, hydrocolloids improved dough
special health-enhancing characteristics.
performance, bread and cake features, sensory quality, and shelf-life extension.
Dietary fiber is one of the critical nutraceutical components that can be used in the food industry.
Several studies reported the potential use of hydrocolloids
Dietary fiber is the edible part of plants or analogous
in bread, biscuits, cakes, and pasta formulation. The most
carbohydrates resistant to digestion and adsorption
common and new hydrocolloids xanthan, guar, arabic,
in the human small intestine with complete or partial
carrageenan, karaya, alginate, acacia, methylcellulose,
fermentation in the large intestine . Dietary fiber can
carboxy methyl cellulose, hydroxyl propyl methyl cellulose,
be categorized as insoluble and soluble dietary fiber.
locust bean, balangu seed, wild sage seed, and the
The main dietary fiber components are cellulose, lignin,
mucilage from psyllsium husk and chia fiber, provides
hemicellulose, pectin, gums, and starch. Among these,
different rheological, physicochemical, textural, and
cellulose and resistant starch are insoluble, but the others
quality characteristics of bakery products11,12,13.
1
are soluble2. In recent years, dietary fiber has received increasing attention from researchers and from the industry due to its beneficial effects on health: the reduction of coronary heart-related diseases, cholesterol levels, diabetes incidence, and risk of colon cancer3. In addition
Psyllium and chia fibers are natural products with a high-water absorption capacity and have a similar effect to xanthan gum when combined with starchy substances14.
to health benefits, dietary fiber is also an essential constituent due to its functional properties. It can modify fiber-supplemented food products' consistency, texture, and sensory characteristics 4. Also, it can enhance food stability during production and storage5. Several studies have shown the effect of fiber addition on bread quality. Increased consumption of whole grains and fiber are two of the main dietary actions that could most effectively reduce people’s mortality6,7. However, consumption of whole grains is low, mainly due to their lower sensory quality and a lack of knowledge on processing them8,9.
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CHIA FIBER VERSUS PSYLLIUM HUSK IN BAKERY PRODUCTS
25
Psyllium and chia fiber mucilage is a hydrocolloid found in
In addition to the health benefits, psyllium and chia fiber
the husk of seeds with a high-water absorption capacity.
mucilage present water-binding, gelling, and structure-
Psyllium husk and chia seed are mainly composed of
building properties that can increase the dough viscosity,
fiber, particularly an excellent mix of soluble and insoluble
strengthen the boundaries of the expanding cells, increase
fiber (table 1). The beneficial health effects of this kind
gas retention during baking, and improve the volume, in
of fiber consumption have been widely studied. They
addition to reducing the loss of crumb moisture, softness,
include preventing constipation, diarrhea, irritable bowel
cohesiveness, and springiness during storage, thus
syndrome (IBS), inflammatory bowel disease-ulcerative
improving the structure, texture, appearance, acceptance,
colitis, colon cancer, diabetes, and hypercholesterolemia.
and shelf life17,18, along with fiber enrichment, which
These topics have been addressed in excellent
decreases the glycemic index17. It is important to note
literature reviews15,16.
that chia fiber contains protein, healthy fatty acids, and minerals in a greater quantity than psyllium fiber (table 1).
Table 1. Nutritional content aspects of Psyllium husk19 and Chia fiber20, 21 compared. NUTRIENTS Fiber content (%) and characterization
PSYLLIUM HUSK
CHIA FIBER (Benexia® Xia Powder 435 W LM)
90 (70% soluble, 30% insoluble)
56 (89% insoluble, 11% soluble)
Protein content (%) and characterization
2.08
25 (All essential aminoacids)
Fats (%)
0.09
9 >60% Omega-3 Alpha-linolenic
Calcium
150
890
Minerals (mg/100g) Potassium
850
830
Magnesium
15
410
Phosphorous
14
930
Benexia® Xia Powder 435 W LM concentrates the fiber fraction of chia seed up to 56% and is widely used as a fiber ingredient in the bakery and snack industry. It is very appreciated for its functional properties, and its nutritional characterics (low carb, keto, gluten free, high protein, high fiber, and omega-3).
FROM CHIA SEEDS TO XIA POWDER 435 W LM
Chia fiber and psyllium husk as binders in bakery products EFFECT OF CHIA ADDITION ON DOUGH MIXING/OVERMIXING PROPERTIES
BREAD PERFORMANCE
Dough absorption increases as the amount of psyllium
chia fiber are due to better integration of mucilage into
increases (Table 2); it increases by 67% when 10% of
the dough20. Hydrocolloids—as mucilage—could improve
psyllium is incorporated, a result that is in accordance
loaf volume by forming hydrophilic complexes between
The higher specific volumes noticed in samples containing
with psyllium’s high water absorption capacity . When
their ionic groups and gluten proteins and can establish
chia fiber was included, the water absorption increased to
hydrophobic interactions. These doughs could generally
values between 58.5 and 59.5 %, despite the reduction in
support greater expansion during fermentation, reaching
gluten content, in agreement with findings reported for
higher loaf volumes.
22
fibers from various sources and hydrocolloids
23,24
. This was
mainly due to the high water-binding capacity of mucilage
No significant difference has been observed in the specific
from fiber fractions.
volume of the bread or weight loss during baking with the incorporation of psyllium. Therefore, despite adding
The same observations were made by other researchers
more water during the kneading process, the volume
who conducted farinographic analysis incorporating hy-
of the bread is not reduced, and the excess water is not
drocolloids, such as xanthan gum, with similar functional-
lost in the baking process, so that the final bread will be
ity to chia fiber20,21 or psyllium14,25. The need to increase the
moister and juicier27.
dough's hydration when the psyllium content is increased has also been observed in gluten-free bread26.
QUALITY OF FRESH BREAD The inclusion of chia fiber produces bread with a significant increase in specific volume20. The volume increase could be due to the mucilage network, which interacts with the gluten network 28. Hydrocolloids give a more porous structure to the gluten network, permitting greater stability and expansion of the dough during fermentation28. The texture parameters, crumb firmness, cohesiveness, and chewiness did not show significant differences. Chewiness represents the energy required to masticate a solid food product to a state ready for swallowing, and it is related to the primary parameters of firmness, cohesiveness, and elasticity29. In some investigations, a decreasing trend in chewiness was observed with chia ingredients and crumb firmness21,35. In general, the inclusion of hydrocolloids in bread doughs improves the texture profile of the crumb, reducing its hardness28. Regarding bread texture, incorporating psyllium reduces bread hardness and chewiness and increases cohesiveness and resilience. The increase in hardness observed during bread storage is also reduced, improving
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CHIA FIBER VERSUS PSYLLIUM HUSK IN BAKERY PRODUCTS
27
shelf life. This improvement in shelf life was already observed by Fratelli et al. 30. The reduction in hardness may also be due to lower starch
This is perhaps an essential difference in baked goods regarding psyllium or chia fiber.
content, as this hardness is partly due to amylopectin
Chia fiber provides functional, technological,
retrogradation phenomena and changes in moisture
or sensory properties and exceptional
redistribution31. Therefore, it may also indicate better
nutritional content.
water retention and less drying out of the bread.
It is not only about soluble or insoluble fiber such as psyllium but also high-quality vegetable protein, omega-3
Chia and psyllium fiber in bread increases
fatty acids, and antioxidants, essential nutrients in a healthy diet 20. That, together with the contribution of
water absorption capacity and dough
dietary fiber, these breads are a real contribution to the
hydration, improves loaf volume, reduces
prevention of chronic diseases.
hardness during bread storage, and improves shelf life. NUTRITIONAL COMPOSITION Bread has higher values for moisture and fiber and lower values for protein, ash, and non-fiber carbohydrates (starch) with increasing psyllium content 27. While the incorporation of chia fiber in the formulation significantly
Table 2. Moisture and Nutritional contributions of bread with different levels of Psyllium husk 27 and Chia fiber20,21. FLOUR
MOISTURE PROTEIN (%) (g)
FATS OMEGA-3 (g) (mg)
FIBER (g)
PSY 5%
44
7.16
<0.1
0
+1.5
PSY 10%
50
6.30
<0.1
0
+2.1
Chia 5%
35
17.24
1.39
70
+3
Chia 10%
36
25.2
1.44
110
+4.4
increased protein, lipid, and ash content and decreased the starch20.
Chia fiber provides not only soluble or insoluble fiber such as psyllium but also high-quality vegetable protein, omega-3 fatty acids, and antioxidants, essential nutrients in the context of a healthy diet. SENSORY ACCEPTABILITY Usually, a significant problem with healthy bread is its acceptability is often low. The studies show that incorporating chia fiber or psyllium husk improved the taste and texture of the bread. Their higher acceptability may also be related to the reduction in the denser crumb texture typical of whole-meal bread27 due to their higher water content. This higher water content gives them a greater juiciness which consumers appreciate in their comments.
FROM CHIA SEEDS TO XIA POWDER 435 W LM
It should also be noted that the tasters were not given any nutritional information about the bread. Providing adequate nutritional details, highlighting the lower calorie values of psyllium bread, their higher fiber content, and the advantages of consuming psyllium and wholegrain products could further increase the value of psyllium bread, as has already been demonstrated with beta-glucan bread32. In general, the consumers indicated that the products had a low-salt taste. Salt reduction in manufactured foods is one of the Food Standards Agency aims, and a challenge facing all EU governments and industries is to reduce salt intake, the target salt level for bread being 1.1/100 g20.
Chia fiber and psyllium husk as binders for gluten-free baking Gluten-free sourdough baked goods have the distinct disadvantage of lacking the binding that creates the wheat products we are familiar with. However, there are ways to replace the binding action of gluten with other binders. Many binders are already used in baked goods, such as eggs in wheat-based pancakes and desserts. Therefore, it is important to include a binding agent in many gluten-free baked goods, especially those dependent on gluten for structure, such as yeast bread, pasta, and the like. In gluten-free baked goods, hydrocolloids are commonly
Chia fiber or psyllium husk improved the taste and texture of the bread. Their higher acceptability may also be related to the reduction in the denser crumb texture typical of whole-meal bread.
used as thickening agents that increase dough viscosity and bind water to improve texture, volume, and quality. In addition to their advantages for the technological properties of gluten-free products, hydrocolloids may impact the final product’s glycemic index16, 20. Particularly, fiber increases satiety after eating and reduces food's glycemic index 26. As a result, hydrocolloids such as psyllium husk and chia fiber are crucial materials for gluten-free flour30,33,34.
DISCLAIMER Please note that the following information is intended for business-to-business use and should not be interpreted as scientific or medical advice, diagnosis, or treatment recommendations. For labeling or advertising purposes aimed at end consumers, it is essential to take into account the specific regulatory information relevant to the country or region in question. Benexia® holds no responsibility for any damages that may arise from relying on or using the information provided in this document. Additionally, the content of this document is subject to change without prior notice.
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CHIA FIBER VERSUS PSYLLIUM HUSK IN BAKERY PRODUCTS
29
References 1.
Gelroth, J. and Ranhotra, G.S. (2001) Food Uses of Fiber. In: Sungsoo Cho, S. and Dreher, M.S., Eds., Handbook of Dietary Fiber, Taylor and Francis, New York, 345-452.
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Belorio M., Gómez M. Effect of hydration on gluten-free breads made with hydroxypropyl methylcellulose in comparison with psyllium and xanthan gum. Foods. 2020;9:1548
2.
Raghavendra, S.N. & Rastogi, Navin & Raghavarao, Ksms & Tharanathan, R.N.. (2004). Dietary fiber from coconut residue: Effects of different treatments and particle size on the hydration properties. European Food Research and Technology. 218. 563-567.
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Belorio M., Gómez M. Psyllium: A useful functional ingredient in food systems. Crit. Rev. Food Sci. Nutr. 2021;62:527–538.
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Lairon D, Arnault N, Bertrais S, Planells R, Clero E, Hercberg S, Boutron-Ruault MC. Dietary fiber intake and risk factors for cardiovascular disease in French adults. Am J Clin Nutr. 2005 Dec;82(6):1185-94.
Franco E.A.N., Sanches-Silva A., Ribero-Santos R., de Melo N.R. Psyllium (Plantago ovata Forsk): From evidence of health benefits to its food application. Trends Food Sci. Technol. 2020;96:166–175.
17.
Collar C, Rosell CM, Muguerza B, Moulay L. Breadmaking performance and keeping behavior of cocoa-soluble fiber-enriched wheat breads. Food Sci Technol Int. 2009;15:79–87.
Farbo M.G., Fadda C., Marceddu S., Conte P., Del Caro A., Piga A. Improving the quality of dough obtained with old durum wheat using hydrocolloids. Food Hydrocoll. 2020;101:105467.
18.
Lebesi, D.M. and Tzia, C. (2011) Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes. Food and Bioprocess Technology, 4, 710-722.
Gómez M., Ronda F., Caballero P., Blanco C., Rosell C.M. Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes. Food Hydrocoll. 2007;21:167–173.
19.
Waseem Khalid., et al. “Nutritional and Therapeutic Benefits of Psyllium Husk (Plantago Ovata)". Acta Scientific Microbiology 4.3 (2021): 43-50.
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Global Burden of Disease 2017 Diet Collaborators Health effects of dietary risks in 195 countries, 1990–2017: A systematic analysis for the Global Burden of Disease Study 2017. Lancet. 2019;393:1958–1972.
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Reynolds A.N., Mann J., Cummings J.H., Winter N., Mete E., Te Morenga L. Carbohydrate quality and human health: A series of systematic reviews and meta-analyses. Lancet. 2019;393:434–445.
Iglesias-Puig, Esther & Haros, Claudia Monika. (2013). Evaluation of performance of dough and bread incorporating chia (Salvia hispanica L.). European Food Research and Technology. 237.
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Robinson E., Chambers L. The challenge of increasing wholegrain intake in the UK. Nutr. Bull. 2018;43:135–146.
Miranda-Ramos, K.; Millán-Linares, M.C.; Haros, C.M. Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread. Foods 2020, 9, 663.
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9.
Heinio R.L., Noort M.W.J., Katina K., Alam S.A., Sozer N., de Kock H.L., Hersleth M., Poutanen K. Sensory characteristics of wholegrain and bran-rich cereal foods-A review. Trends Food Sci Technol. 2016;47:25–38.
Belorio, M.; Gómez, M. Psyllium: A useful functional ingredient in food systems. Crit. Rev. Food Sci. Nutr. 2021, 62, 527–538.
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Tebben, L, Li, Y. Effect of xanthan gum on dough properties and bread qualities made from whole wheat flour. Cereal Chem. 2019; 96: 263– 272.
Penella JM, Collar C, Haros M (2008) Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread. J Cereal Sci 48(3):715–721
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Lazaridou, Athina & Duta, Denisa & Papageorgiou, Maria & Belc, Nastasia & Biliaderis, Costas. (2007). Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. Journal of Food Engineering. 79. 1033-1047. 10.1016/j.jfoodeng.2006.03.032.
Rosell CM, Santos E, Collar C (2009) Physico-chemical properties of commercial fibers from different sources: acomparative approach. Food Res Int 42:176–184
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Rosell, C.M.; Rojas, J.A.; de Barber, C.B. Influence of hydrocolloids on dough rheology and bread quality.Food Hydrocoll. 2001, 15, 75–81.
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Herawati H. Hydrocolloids to the effects of gluten free bakery products. Journal of Physics: Conference Series. 2019;1295(1). https://doi.org/10.1088/1742-6596/1295/1/012052
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Fratelli, C.; Muniz, D.G.; Santos, F.G.; Capriles, V.D. Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response. J. Funct. Foods 2018, 42,339–345.
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Salehi, F. Effect of common and new gums on the quality, physical, and textural properties of bakery products: A review. J Texture Stud. 2020; 51: 361– 370. https://doi.org/10.1111/jtxs.12482
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Franco, M.; Gómez, M. Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads.Foods2022,11,1685.
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Barcenas ME, Rosell CA (2005) Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloid 19:1037-1043
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Szczesniak AS (1963) Classification of textural characteristics. J Food Sci 28:385-389
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Fratelli, C.; Santos, F.G.; Muniz, D.G.; Habu, S.; Braga, A.R.C.; Capriles, V.D. Psyllium improves the quality and shelf life of gluten-free bread. Foods 2021, 10, 954
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Fadda, C.; Sanguinetti, A.M.; Del Caro, A.; Collar, C.; Piga, A. Bread staling: Updating the view. Compr. Rev.Food Sci. Food Saf. 2014, 13, 473–492.
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Moriartey, S.; Temelli, F.; Vasanthan, T. Effect of health information on consumer acceptability of bread fortified with beta-glucan and effect of fortification on bread quality. Cereal Chem. 2010, 87, 428–433.
33.
Viviane da Costa Borges, Sibele Santos Fernandes, Elessandra da Rosa Zavareze, Claudia Monika Haros, Carlos Prentice Hernandez, Alvaro Renato Guerra Dias, Myriam de las Mercedes Salas-Mellado, Production of gluten free bread with flour and chia seeds (Salvia hispânica L), Food Bioscience, Volume 43, 2021,101294.
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R. Moreira et al. Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour, LWT Food Sci. Technol. (2013)
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Samuel Verdú, Francisco Vásquez, Eugenio Ivorra, Antonio J. Sánchez, Jose M. Barat, Raúl Grau, Physicochemical effects of chia (Salvia hispanica) seed flour on each wheat bread-making process phase and product storage, Journal of Cereal Science, Volume 65,2015, Pages 67-73.
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CHIA FIBER VERSUS PSYLLIUM HUSK IN BAKERY PRODUCTS
31
Xia Powder 435 W LM
Nutritional Data Sheet PRODUCT Benexia® Xia Powder 435 White LM REFERENCE CODE XP435WLM XP435WOLM
Typical values1 per 100g Energy (kcal/kJ)2
181 / 757
Energy (kcal/kJ)
295 / 1234
3
Total Fat (g)
9.1
DATE June 2023
Saturated fat
1.1
Polyunsaturated fat
7.3
1: As this is a natural product, the values reported as typical may vary.
(of which) Alpha- Linolenic acid
5.5
2: Calorie calculation (common conversion factors): In the US, use the 4-4-9 method, which assumes that each gram of protein contributes 4 calories to the caloric total, each gram of carbohydrates contributes 4 calories (less the amount of non-digestible carbohydrates), and each gram of fat contributes 9 calories (FDA).
Linoleic acid
1.7
Monounsaturated fat
0.7
Trans fat
0.0
Cholesterol (mg)
0.0
Protein (g)
24.7
3: In Canada and in the European Union, use the 4-4-9 adjusted for fiber. A value of 2 calories (8 kJ) per gram should be used for the dietary fiber portion of the fiber source.
Amino acid profile (g/100g) Alanine
1.21
Lysine
1.16
Arginine
2.40
Methionine
0.76
Aspartic + Aspargine
2.06
Phenylalanine
1.22
Glutamic Acid +
4.17
Proline
0.96
Glycine
1.08
Serine
1.34
Histidine
0.65
Thereonine
0.89
Cysteine + Cystine
0.56
Tyrosine
0.79
Isoleucine
0.88
Tryptophane
0.30
Leucine
1.57
Valine
1.11
Total Carbohydrates (g)
56.8
Total Dietary Fiber
56.7
Soluble fiber
5.8
Insoluble fiber
50.9
Available Carbohydrates
0.1
Starch
0.0
Total Sugars
0.1
Poly-alcohols
0.0
Minerals /Vitamins (mg) Sodium
2.8
Phosphorus
930
Calcium
890
Potassium
830
Iron
28
Zinc
5.4
Magnesium
410
Vitamin D (mcg)
0.0
Antioxidants (umolTE/100g) Oxygen Radical Absorbance
FROM CHIA SEEDS TO XIA POWDER 435 W LM
>6,000
Ash (g)
4.7
Moisture (g)
4.7
Xia Powder 435 W LM
Technical Data Sheet PRODUCT Benexia® Xia Powder 435 White LM
Physical - Sensorial
Specification
Method*
REFERENCE CODE XP435WLM
Color1
Shade of beige
Visual
Taste and smell1
Chia, soft toasted flour
Internal
DATE May 2023
Appearance1
Fine powder
Visual
Foreign matters
≤ 0.1 %
Internal
≤ 435 μm
Laser diffration
Total moisture1
≤ 9.0 %
ISO 665
Total protein2
≥ 20.0 %
Kjeldahl
Total fiber
≥ 50.0 %
AOAC 991.43
≤ 12.0 %
Soxhlet
Total plate count1
≤ 10,000 CFU/g
ISO 4833
Yeasts
≤ 100 CFU/g
ISO 21527
≤ 100 CFU/g
ISO 21527
1
1
DESCRIPTION Benexia® Xia Powder 435 White LM is a chia fiber powder that boasts a fiber content of up to 56 %, featuring particle sizes smaller than 435 microns. This powder is derived from partially defatted Benexia® White Chia LM through MicroTechTM technology. These seeds undergo a 100% natural and chemical-free pasteurization process for disinfestation and disinfection, guaranteeing a pathogen-free product.
Particle size distribution1
INGREDIENTS 100% partially defatted milled chia
Coliforms
≤ 10 CFU/g
AOAC 991.14
FORMAT AND PACKAGING MATERIAL 20Kg LDPE inner and kraft outer bags.
Enterobacteriaceae1
≤ 10 CFU/g
ISO 21528-2
St. aureus
≤ 10 CFU/g
ISO 6888-1
≤ 10 CFU/g
Bam chap. 14
Cl. perfringens
≤ 10 CFU/g
Bam chap. 16
E. coli
BEST BEFORE DATE AND STORAGE 36 months, stored in a cool dry place in original unopened package. Recommended storage conditions: Temperature <25 oC and <60 % of relative humidity. CERTIFICATIONS FSSC 22000 Halal and Kosher QUALITY ASSURANCE Additives: Free GMO: Free Allergens: According to allergen assessment. Contaminants: Comply with regulation. Suitable diets: Gluten free, vegetarian, vegan, keto, and low carb. APPLICATIONS Food, beverage, and nutraceutical ingredient.
Chemical
2
Total fat1 Microbiological 1
Moulds1
2
B. cereus2 2
Absence
AOAC 991.14
L. monocytogenes2
Absence
ISO 11290-1
Salmonella spp.
Absence (0/375g)
ISO 6579
Arsenic2
≤ 0.1 ppm
AOAC 986.15
Cadmium2
≤ 0.1 ppm
AOAC 986.08
Lead
2
≤ 0.1 ppm
AOAC 999.11
Mercury2
≤ 0.1 ppm
AOAC 971.21
≤ 4.0 ppb
LC-MS/MS
≤ 1.0 ppb
LC-MS/MS
2
2
Contaminants
Total aflatoxins Ochratoxin A2
2
* Or equivalent method 1: Analysed per lot production 2: Analysed per yearly productions
REGULATION Partially defatted milled chia has been approved as Novel Food (Commission Implementing Regulation (EU) 2020/500). Custom Tariff Code: 23.06.9000 Origin: Chile.
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NUTRITIONAL AND TECHNICAL INFORMATION
33
FROM CHIA SEEDS TO XIA POWDER 435 W LM
Benexia, a leader in the industry Benexia® is since the year 2000 the best quality chia producer worldwide. Benexia is vertically integrated: from agricultural production to final ingredients and solutions (plant cultivation, production, extraction, concentration processes, and ingredients development). Benexia guarantees traceability from the fields and certified quality (GAP, GMP-HACCP, and FSSC 22000), Halal, and Kosher.
Our team, the best customer service A group of passionate people fully devoted to our customers, with a great sense of service and love for health and well-being. We offer support in formulation, nutrition, scientific and regulatory matters, with the best experts to assist your needs. Contact us for samples, application sheets and more information at info@benexia.com
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43
Luis Pasteur 5850, Of. 403, Vitacura, Santiago - Chile |
Tel: + (56 2) 2437 5820 | info@benexia.com |
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