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Highly functional vegetable fibers
General
Different vegetable fibers are available introducing freshness, improving texture/yield, replacing eggs, CMC or hydrocolloids. They are temperature stable and have high water-binding capacities. These fibers can be used in gluten free applications, for clean label solutions and for introducing a longer shelf life.
Ingrizo is offering a unique natural fiber with emulsifying properties improving oil-water stability and the nutritional profile while providing a cleaner recipe.
Characteristics
This emulsifying fiber allows the stabilization of oils and fats in various matrices and acts as emulsifier and stabilizer both in cold conditions and under heat treatment. It is able to form gels in both cold and hot conditions.
This natural fiber is made of different fractions of vegetable fibers, synergically integrated into a system of vegetable fibers and vegetable extracts. It is a fine, free-flowing powder, to be dosed directly with the other (powder) ingredients.
Advantages
The use of this emulsifying fiber together with fat/oil and water provides the following advantages:
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Stable to heat and temperature treatments, pressure and to freezing and thawing phases
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Spreadability and creaminess
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Cost in-use-advantages: lower cost of the whole formulation
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Nutritional improvements: less fat, more fibers
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Processability: easy to use in industrial processes
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Clean label: pure vegetable fiber
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Replacement of emulsifiers such as mono-diglycerides (E471), DATEM (E472), lecithin, enzymes, SSL and other emulsifiers
Applications
This natural fiber can be used in a wide range of bakery applications, such as:
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Replacement of emulsifiers in bakery, (ice) creams
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Reduction of checking in crackers, grissini, cookies
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Stabilizer for fillings
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Ice cream, sauces, fruit preparations
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Palm-oil replacement in cookies
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Chocolate (fat bloom)
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