Wellence™

Offering an array of functional benefits to create healthier food products for today’s informed consumers

Wellence™ products give you greater control in some of your more challenging food manufacturing processes. Whether it’s plant-based, gluten-free, vegetarian/vegan or fried food, there’s a Wellence™ solution to help facilitate production and deliver outstanding product quality.

Plant-Based

Widely used in plant-based applications to maintain quality, taste, and texture.

Better Nutrition

Supports the creation of higher quality gluten-free baked goods for those with celiac disease or who are gluten intolerant. Enables you to use less fat in many fried food applications.

Product	Benefit	Application
Wellence™ Smartfry Wellence™ Reform	Easily incorporated into existing coating formulas Improves moisture retention and achieves higher final yield Improves coating adhesion, cling, crispiness, and stability during frying Reduces oil uptake during frying, with up to 30% fat reduction Extends hold time under heat lamps Reduces acrylamide formation Reduces cost	Fried food coatings Re-formed fried foods Enables: – Fat reduction – Moisture retention Improves: – Adhesion/cling/crispiness – Hold time under heat lamps – Microwaveable coatings
Wellence™ GF	Creates a more regular crumb structure with fewer defects Increases volume Enables greater proofing tolerance Allows for potential dosage reduction Improves softness over shelf life Is GMO- and allergen-free Improves cost-efficiency and performance Maintains traditional bread profile Keeps moisture levels high	Gluten-free baked goods Provides: – Greater volume – More uniform crumb structure to reduce air pockets – Moisture retention
Wellence™ VegEForm	Improves bite and firmness when product is hot Improves handling and forming characteristics Improves yield of cooked products Suitable for vegetarian and vegan products Is a substitute for egg-white powder in many applications	Heated vegetarian products (mixed, formed, chopped, restructured and extruded) where a firm bite is required Provides: – Hot and cold binding – Strong thermal gelation – Emulsification

Downloads:

Methocel^TM and Wellence^TM Modified Cellulose

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