Functional fibres

HI-FIBRE 115

• Water absorption level 2000%
• Excellent cold and hot gelling properties
• Gives stability and improves the viscosity of the gel structure
• Improves the elasticity of the gel
• Stable for freezing and thawing
• Increases efficiency
• Partial egg replacement
• It allows to lower the fat content, giving the effect of fullness

Applications:

• Bakery
• Burgers
• Biscuits
• Croissants
• Tortillas
• Gnocchi
• Frozen buns
• Cheese analogues
• Rolls and fillings
• Desserts
• Ice cream
• Vegan meat analogues
  
   

HI-SMOOTH 

• Stabilizer for texture and stickiness
• Excellent gelling and emulsifying properties
• Allows you to suspend particles in the gel
• Binds water up to 1000%
• Easily dissolves in water
• Creates a uniform and smooth texture
• Colorless, neutral in taste and smell
• It successfully replaces thickeners: locust bean gum, xanthan, carrageenan and others
• High vegetable fiber content 76%

Applications:

• Ice cream
• Plant-based drinks and smoothies
• Bakery
• Gluten-free products
• Sauces
• Meat analogues
• Gastronomy
• Bakery mixes
• Breadcrumbs
• Meat injection mixtures
  
   

MELTEC®

• Honey-like, clear, semi-liquid fiber
• No added sugar
• Clean label - declaration as "vegetable fiber, water"
• Water-soluble
• Does not contain allergens
• No "E" additives
• Odorless and tasteless (not sweet)
• Does not cause a browning effect           

It is an excellent replacement for syrups in:

• Bars, ice cream, sweets
• Fruit fillings, creams
• Beverages, jellies, confection
• The sauces
• Dairy products
• Bread and bakery products
• Candied fruit
• Cereal grain sticking coatings

Technological functions: 

• Absorbs moisture
• It is texturing and thickening
• Joins ingredients
• Bulking and cryoprotecting substance
• Lowers the freezing point
• Extends the shelf life