Januar 1, 2011/Prepared Foods Magazine -- Glanbia Nutritionals is expanding its OptiSolô portfolio with OptiSolô 5000, an all-natural, flax-based ingredient that optimizes formulations and yield in a range of applications, including breads, sweet baked goods, tortillas and pasta. A highly functional ingredient with strong hydrocolloid properties, OptiSol 5000 is designed to enhance texture and extend stability. The range of ingredients helps food formulators in development of gluten-free bread and sweet baked goods by offering a moisture-management tool. Optimizing moisture retention gives bread a soft, moist texture and maintains product quality over a longer shelflife. Glanbia Nutritionals, 608-329-2800, www.glanbianutritionals.com