Louis Francois Flax Fibre is a plant-based binder, thickener, and texturizer made from flax seeds. It helps improve structure, moisture retention, and mouthfeel in a wide range of applications, including sorbets, sauces, egg-free baking, and plant-based savoury recipes. It is especially useful when you want a clean-label ingredient that adds body without adding noticeable flavour.

Use

Add gradually while stirring to help prevent clumping. It can be used in both hot and cold preparations, and its thickening effect increases with heat, which makes it especially useful in warm or cooked recipes. In dry mixes, it can be blended with other dry ingredients before liquids are added.

Recommended Dosage

Use as needed, typically around 1 to 3% depending on the application and the texture you want.

Applications / Practical Uses

• Sorbets and ice creams for smoother texture and better control of ice crystals
• Egg-free baking as a natural binder and emulsifier
• Smoothies and drinks for added body and stability
• Muffins, granola bars, and breads for better moisture retention and structure
• Sauces and dressings for natural thickening and a creamier texture
• Plant-based burgers, patties, and fillings for better binding and a more cohesive texture

Observations

Flax Fibre is a fine whitish powder that is odourless and neutral in taste. It is plant-based, gluten-free, vegan, and positioned as an allergen-friendly ingredient. Its viscosity increases with temperature, which can be helpful in cooked applications.

Differences from Other Fibres

Compared with other natural fibres used for thickening or binding, Flax Fibre is positioned as more efficient for creating smooth, creamy textures with strong viscosity control, especially in heated preparations. It is also a useful alternative to animal-based or more synthetic binders in plant-based and clean-label formulations.

Origin

Plant fibre obtained from flax seeds (Linum usitatissimum).