{"id":1932,"date":"2024-12-03T08:30:21","date_gmt":"2024-12-03T08:30:21","guid":{"rendered":"https:\/\/celery-ingredients.com\/?page_id=1932"},"modified":"2025-07-28T14:19:22","modified_gmt":"2025-07-28T14:19:22","slug":"ingredients","status":"publish","type":"page","link":"https:\/\/celery-ingredients.com\/en\/ingredients\/","title":{"rendered":"Ingredients"},"content":{"rendered":"\t\t
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Food & ingredienti<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t
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The emulsifying property is the distinctive feature of these two products, resulting from the chemical composition of the raw materials used (legumes and cereals) and from their fermentation.<\/strong><\/h3>

These ingredients<\/strong> are rich<\/strong> in specific components, such as proteins with amphipathic domains, complex carbohydrates<\/strong> with thickening properties<\/strong>, and polar lipid fractions<\/strong> that help stabilize emulsions.<\/strong><\/p>

Moreover, the metabolic transformations<\/strong> that occur during bacterial fermentation generate more functional structures<\/strong>, enhancing both the emulsifying and stabilizing<\/strong> action of the final ingredient.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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EasyCel is an innovative liquid ingredient<\/strong> obtained through an advanced process of thermal and mechanical pre-treatment<\/strong> of a plant-based matrix composed of cereals and legumes<\/strong>, followed by fermentation with GRAS (Generally Recognized As Safe) lactic acid bacteria strains, selected for their unique metabolic characteristics.<\/p>

This process eliminates the anti-nutritional factors typically found in legumes and cereals, improving digestibility and reducing bloating and abdominal discomfort.<\/strong><\/p>

Fermentation helps break down nutrients into simpler molecules<\/strong>, making them more easily absorbed and ensuring a complete amino acid profile thanks to the complementarity of plant proteins.<\/p>

After fermentation, EasyCel<\/strong> undergoes UHT-treated<\/strong> to extend its shelf-life, resulting in an ivory-colored beverage<\/strong> with a smooth texture and adjustable viscosity based on customer needs<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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DryCel is the powdered version of EasyCel<\/strong>, developed for those seeking a versatile and easy-to-dose ingredient, without giving up the extraordinary functional properties<\/strong> of the liquid version.<\/p>

EasyCel and DryCel represent a strategic innovation in the food, nutraceutical, and cosmetic sectors thanks to their exceptional functional characteristics.<\/strong><\/p>

These ingredients,<\/strong> developed with a strong focus on naturalness and sustainability, allow the creation of finished products that meet plant-based and clean label principles, enhancing the nutritional value, taste, and functionality of final formulations.<\/strong><\/p>

Thanks to their application versatility, EasyCel and DryCel integrate easily into existing<\/strong> production processes without requiring modifications, offering added value to companies seeking quality<\/strong> and innovation<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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APPLICATIONS
EasyCel<\/span>
& DryCel<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ice Cream<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Used as clean label stabilizers and emulsifiers, they ensure a homogeneous texture and optimal creaminess in ice cream and sorbet products.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Pastry<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Used as functional replacements for animal-based ingredients such as milk and eggs, offering plant-based solutions without altering the organoleptic properties of the products.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Chocolate<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Improve fluidity and emulsion stability, ensuring optimal workability and a neutral sensory profile.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sauces and Emulsions<\/b><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Act as natural emulsifiers, helping to maintain uniform consistency and prolonging product stability.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Used as natural emulsifiers for creams and cosmetic formulations, ensuring a smooth texture and greater homogeneity of preparations.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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BENEFITS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  • 100% natural ingredients<\/li><\/ul>
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    • Plant-based and free from anti-nutritional factors<\/li><\/ul>
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      • Free from the 14 allergens listed in EU Regulation 1169\/2011<\/li><\/ul>
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        • Neutral taste and smell<\/li><\/ul>
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          • Clean label, not identified by an E-number<\/li><\/ul>
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            • Compatible with traditional production systems<\/li><\/ul>
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              • Customizable according to customer needs<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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                Type III Natural Yeast<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Type III natural yeast is an innovative ingredient designed for the baking industry, both gluten-free and traditional baked goods<\/strong>. Obtained through the fermentation of a plant-based matrix with selected lactic acid bacteria strains deposited by Celery, this yeast enriches baked products with a unique sensory profile derived from the presence of legumes. Fermentation naturally eliminates anti-nutritional factors responsible for digestive<\/strong> discomfort while providing a high content of fiber, proteins, and natural aromas.<\/p>

                Type III yeast is highly customizable<\/strong>, with options in color<\/strong> (light or dark), particle size<\/strong> (granules or fine powder), and solubility<\/strong> to meet the specific requirements of each formulation.<\/p>

                Although it lacks leavening power, it can be labeled as natural yeast due to its nature<\/strong>, improving the nutritional profile thanks to the presence of high-biological-value plant proteins and essential amino acids complementary to those in cereals.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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                GABACel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                GABACel is a product under development, obtained through the fermentation of legumes with lactic acid bacteria strains selected for their ability to convert glutamic acid into GABA with high efficiency.<\/strong><\/p>

                GABA<\/strong> (\u03b3-aminobutyric acid) is a non-proteinogenic amino acid<\/strong> and the main inhibitory neurotransmitter of the central nervous system in mammals.<\/p>

                Naturally produced<\/strong> in Celery\u2019s fermenters, GABACel represents an innovative solution for the nutraceutical industry.<\/strong><\/p>

                Scientific studies suggest that GABA may offer various benefits, including reducing anxiety and stress, improving sleep quality, regulating blood pressure, and potentially supporting for the immune system.<\/strong><\/p>

                Thanks to controlled fermentation, GABACel<\/strong> emerges as a natural and clean label source of this important bioactive compound, opening new opportunities for the development of functional foods and nutraceutical supplements<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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                EasyCel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                EasyCel<\/strong> un ingrediente liquido innovativo ottenuto da un processo avanzato di pretrattamento termico e meccanico di una matrice vegetale composta da cereali e legumi, seguito da una fermentazione con ceppi di batteri lattici GRAS (Generally Recognized As Safe), selezionati per le loro caratteristiche metaboliche uniche. Questo processo elimina i fattori anti-nutrizionali tipici di legumi e cereali, migliorando la digeribilit\u00e0 e riducendo gonfiori e dolori addominali. La fermentazione aiuta a scomporre i nutrienti in molecole pi\u00f9 semplici, rendendoli facilmente assimilabili e garantendo un profilo amminoacidico completo grazie alla complementariet\u00e0 delle proteine vegetali. Dopo la fermentazione, EasyCel<\/strong> viene trattato con UHT per prolungarne la shelf-life, risultando in una bevanda di colore avorio, dalla consistenza liscia e con viscosit\u00e0 regolabile in base alle esigenze del cliente.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                DryCel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                \n\t\t\t\t\t\t\t\t\tDryCel<\/strong> \u00e8 la versione in polvere di EasyCel, ottenuta tramite atomizzazione con un moderno spray dryer. Questo formato conserva le propriet\u00e0 funzionali e nutrizionali di EasyCel, offrendo il vantaggio di una maggiore versatilit\u00e0 e stabilit\u00e0 nel tempo. Anche DryCel<\/strong> pu\u00f2 essere utilizzato in diverse applicazioni industriali, garantendo un’elevata capacit\u00e0 emulsionante.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                Propriet\u00e0 tecnologiche<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                La propriet\u00e0 emulsionante \u00e8 il tratto distintivo di questi due prodotti, derivante dalla composizione chimica delle materie prime impiegate (legumi e cereali). Questi ingredienti sono ricchi di componenti specifiche, come proteine con domini anfipatici, carboidrati complessi con propriet\u00e0 viscosizzanti e frazioni lipidiche polari, che favoriscono la stabilizzazione delle emulsioni. Inoltre, le trasformazioni metaboliche che avvengono durante la fermentazione batterica generano strutture pi\u00f9 funzionali, potenziando sia l’azione emulsionante che quella stabilizzante dell’ingrediente finale.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                Applicazioni di EasyCel e DryCel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                • Gelateria:<\/strong> utilizzati come stabilizzanti ed emulsionanti clean label, garantiscono una texture omogenea e una cremosit\u00e0 ottimale nei prodotti a base di gelato e sorbetti.<\/li>
                • Pasticceria:<\/strong> impiegati come sostituti funzionali di ingredienti di origine animale, come latte e uova, offrendo soluzioni plant-based senza alterare le caratteristiche organolettiche dei prodotti.<\/li>
                • Cioccolato:<\/strong> migliorano la fluidit\u00e0 e la stabilit\u00e0 dell’emulsione, garantendo una lavorabilit\u00e0 ottimale e un profilo sensoriale neutro.<\/li>
                • Salse ed emulsioni:<\/strong> agiscono come emulsionanti naturali, contribuendo a mantenere una consistenza uniforme e prolungando la stabilit\u00e0 del prodotto.<\/li>
                • Cosmesi:<\/strong> utilizzati come emulsionanti naturali per creme e formulazioni cosmetiche, assicurano una texture morbida e una maggiore omogeneit\u00e0 delle preparazioni.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  Vantaggi di EasyCel e DryCel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                  • Ingredienti 100% naturali<\/li>
                  • Plant-based e privi di fattori anti-nutrizionali<\/li>
                  • Assenza dei 14 allergeni riportati nel regolamento UE 1169\/2011<\/li>
                  • Sapore e odore neutri<\/li>
                  • Clean label, non identificati con un codice E<\/li>
                  • Compatibili con i tradizionali sistemi di produzione<\/li>
                  • Personalizzabili in base alle esigenze del cliente<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    Lievito Naturale di Tipo III<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    Il lievito naturale di tipo III \u00e8 un ingrediente innovativo pensato per l’industria dei lievitati da forno, sia gluten-free che tradizionali. Ottenuto tramite la fermentazione di una matrice vegetale con batteri lattici selezionati e depositati da Celery, questo lievito arricchisce i prodotti da forno con un profilo sensoriale unico, derivante dalla presenza di legumi. La fermentazione elimina naturalmente i fattori anti-nutrizionali responsabili di disturbi digestivi, offrendo al contempo un elevato contenuto di fibre, proteine e aromi naturali.<\/p>

                    Il lievito di tipo III \u00e8 altamente personalizzabile, con opzioni di colore (chiaro o scuro), dimensione delle particelle (granuli o polvere fine) e solubilit\u00e0, per soddisfare le esigenze specifiche di ogni formulazione. Pur non avendo propriet\u00e0 lievitanti, grazie alla sua natura, pu\u00f2 essere etichettato come lievito naturale, migliorando il profilo nutrizionale grazie alla presenza di proteine vegetali ad alto valore biologico e amminoacidi essenziali complementari a quelli dei cereali.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                    GABACel<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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                    \n\t\t\t\t\t\t\t\t\tGABACel<\/strong> \u00e8 un prodotto in fase di sviluppo, ottenuto attraverso la fermentazione di legumi con ceppi di batteri lattici selezionati per la loro capacit\u00e0 di convertire l\u2019acido glutammico in GABA<\/strong> con elevata efficienza. Il GABA<\/strong> (\u03b3-acido amminobutirrico) \u00e8 un amminoacido non proteinogenico e il principale neurotrasmettitore inibitorio del sistema nervoso centrale nei mammiferi.\n\nProdotto in modo naturale nei fermentatori di Celery, GABACel<\/strong> rappresenta una soluzione innovativa per l’industria nutraceutica. Studi scientifici suggeriscono che il GABA<\/strong> possa offrire vari benefici, tra cui la riduzione di ansia e stress, il miglioramento della qualit\u00e0 del sonno, la regolazione della pressione arteriosa e un potenziale supporto al sistema immunitario. Grazie alla fermentazione controllata, GABACel<\/strong> emerge come una fonte naturale e clean label di questo importante composto bioattivo, aprendo nuove opportunit\u00e0 per lo sviluppo di alimenti funzionali e integratori nutraceutici.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

                    Food & ingredienti The emulsifying property is the distinctive feature of these two products, resulting from the chemical composition of the raw materials used (legumes and cereals) and from their fermentation. These ingredients are rich in specific components, such as proteins with amphipathic domains, complex carbohydrates with thickening properties, and polar lipid fractions that help […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1932","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/pages\/1932","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/comments?post=1932"}],"version-history":[{"count":4,"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/pages\/1932\/revisions"}],"predecessor-version":[{"id":1936,"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/pages\/1932\/revisions\/1936"}],"wp:attachment":[{"href":"https:\/\/celery-ingredients.com\/en\/wp-json\/wp\/v2\/media?parent=1932"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}