Catalogus: food fibers
Description:
Highly functional food grade fibers with waterbinding, and emulsion stabilizing properties. They are used to improve on texture of finely comminuted products (sausages), minced meats (fresh, fried or cooked), cooked (cured or uncured) products, fillings and even sauces by partial replacement of traditional ingredients (non-meat proteins, starches, etc). These structure improvers also have a positive effect on colour, bite and taste!
Applications:
Fiber ingredients offer almost limitless possibilities, such as improving texture, appearance, moisture control and shelf life. Non-digestible fiber can be used as a bulking agent for fat and calorie reduction. Improved technology allows for reduced, increased or controlled water absorption; creates altered or finer-sized particles for better mouthfeel; and reduces flavor impact.
Technical advantages of use:
- Better texture, bite and mouth feel
- Less cooking or frying loss
- Increased juiciness
- Less loss of liquid in fillings
- Increased shelf-life
- Increased colour stability
- Extended freeze / thaw / fermenting quality
- Increased yield
- Allergens free
- Dust free application in factory
- Soluble fiber contributes to reducing blood cholesterol & balancing blood sugar levels while providing positive effects on the digestive system overall.
Info:
The multitude of functions fibers provide makes them seem like miracle ingredients. A big part of their functionality comes from their ability to absorb and, in some cases, to bind water to 15 times their weight.
They can originate from fruits and vegetables, grains, cellulose products, gums or modified fibers. The size and shape of the fiber particle often influences its functionality.
Extra product information and typical examples:
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