Xia Powder 435 W LM for High-Protein and Nutritional Baking
Benexia Xia Powder 435 W LM
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 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.
XIA POWDER 435 W LM
56% of Dietary Fiber 25% of Proteins 5% of Omega-3
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 nutritious and visually neutral choice that can partially or fully replace gluten-rich flours, such as wheat flour, in a variety of healthier baked applications, including bread, tortillas, pizza dough, cookies, muffins, brownies, cakes, waffles, pancakes, crepes, bagels, flatbreads, pie crusts, and more. Chia fiber not only provides additional nutrients, it can bind up to 20 times its volume in water. Thanks to this remarkable absorption rate, the product can be utilized to help baked goods retain moisture, to extend their shelf life, improve texture and crust formation.
Microtechnology
Microtech® is a natural micro-milling process developed by Benexia, that transforms Chia seeds, at very low temperatures, into Xia Powder 435 W LM, a clean, pulverized ingredient with a standardized particle size, providing versatile application possibilities. This fine-particle powder has an enhanced fiber content (56%) and an excellent balance of soluble and insoluble fiber (1:4). It is 100% chemical-free and pathogen-free with the lowest microbial load and moisture content (guaranteed by a third-party-validated Log-5 reduction technology).
Chia fiber improves the natural taste and extends the shelf life of healthy foods.
When you remove staple ingredients like wheat flour, sugar, or starches from your baked goods, you not only face flavor challenges but also significant texture issues. Chia flour emerges as a game-changer in this scenario. As a keto-friendly alternative, it excels in thickening and emulsifying, enhancing the texture and crumb of low-carb baked goods without the need for traditional flours or added sweeteners.
Chia flour, being naturally gluten-free, presents a superior alternative to less nutritious options commonly used in gluten-free baking, such as white rice flour, potato starch, and tapioca starch. Substituting 10% of any starch in a recipe with chia flour results in an added 3.2 grams of fiber, 1.3 grams of protein, and 300 milligrams of omega-3 fatty acids, all while maintaining optimal baking performance.
In addition, chia fiber enhances nutritional value while effectively performing key baking functions like binding, emulsifying, and leavening. Due to its high viscosity, it can completely or partially replace eggs, gums, or thickeners such as xanthan gum and guar gum.
More than 20% Protein in Chia Fiber Flour
Here’s how the ingredient stacks up against other high-protein plant flours 50 .
Fiber-rich chia flour contains less than 1g of net carbohydrates and is therefore suitable for a ketogenic or low-carb diet.
Two major functionalities to highlight
1
2
TECHNICAL & ORGANOLEPTIC BENEFITS
Its mucilage with pseudo-plastic behaviour provides viscosity and texture.
NUTRITIONAL & HEALTH BENEFITS
Its nutrient-dense profile adds essential macro and micronutrients.
Acting as:
. Gelling Agent
. Structure Builder
Acting as enrichment agent for:
. Fibre
. Protein
. Omega-3
Xia Powder 435 W LM: “The All-in-One” Solution for Baking
Elevate your bakery products. Packed with essential fiber, protein, and omega-3, it allows you to replace multiple additives with a single, powerful addition. Not only does it enhance the nutritional profile of your products, but it also boosts yield and extends shelf life, ensuring your baked goods are always fresh and wholesome.
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 original formulation.
• It shows a direct benefit on the cost of the finished products.
TEXTURE IMPROVER
Brings texture and consistency to the dough formation.
TEXTURE RESILIENCE
The soluble fiber (chia mucilage) has a pseudo-plasticity behavior similar to emulsifiers and gums, which helps 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 baking additives, such as eggs, stabilizers, and emulsifiers, allowing the development of products with fewer ingredients: simpler, cleaner, more natural ingredients listed per customers' expectations.
A GREAT SENSORIAL QUALITY
Xia Powder 435 W LM provides a sensorial "whole food" profile in flavor and color.
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 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.
Market standards for whole grain bread Chia bread
Improved “whole grain” appearance
Unique color
Delivers excellent crumb characteristics
Light neutral flavor
Experience The Difference!
Chia Fiber and Psyllium Husk: Similarities and Differences in Bakery Applications
Both Psyllium and Chia Fiber are composed of a mix of soluble and insoluble fiber, which are related to great functionality, as well as health benefits like preventing constipation, irritable bowel syndrome (IBS), colon cancer, and diabetes. Chia, besides its high fiber content, delivers protein, healthy fatty acids, and minerals in a greater quantity than psyllium (table 1), positioning it as a superior functional food.
TABLE 1. Nutritional content aspects of Psyllium husk and Chia fiber compared.
content and characterization (mg/g) 90 (70% soluble, 30% insoluble)
The soluble fiber present in both, also known as mucilage, shares the common gelling properties that help increase the dough viscosity and gas retention during baking. Thus, Chia Fiber surpasses Psyllium by combining soluble mucilage with a high insoluble fiber content, enhancing dough structure beyond mere viscosity. This unique synergy increases volume, reduces moisture loss, improves cutting resistance, and ensures a uniform crumb with prolonged shelf life.
Water Absorption and Holding Capacity (WAC & WHC) are key flour quality indicators, influencing dough absorption and yield. Flours with higher retention rates ensure better dough strength, making them preferred by bakers.
Values obtained from internal analysis and technical studies
Chia Fiber and Psyllium Husk Water Absorption (WAC) and Holding Capacity (WHC) (g water /1g sample)
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.
Allergen-free: chia does not fall in any of the +20 allergen categories.
Gluten-free.
Keto-friendly.
Sustainable and environmental friendly.
Xia Powder 435 W LM
Technical Data Sheet
PRODUCT
Benexia® Xia Powder 435 White LM
REFERENCE CODE
XP435WLM
DATE
May 2023
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.
INGREDIENTS
100% partially defatted milled chia
FORMAT AND PACKAGING MATERIAL
20Kg LDPE inner and kraft outer bags.
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.
REGULATION
Partially defatted milled chia has been approved as Novel Food (Commission Implementing Regulation (EU) 2020/500).
