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26.08.2021

Plant fibers

  • Pea fiber
  • Potato fiber
  • Corn fiber


     

Pea fiber

  • Increases efficiency, water absorption> 500% or> 800%
  • Particle size: 60 µm or <100 µm
  • Improves juiciness
  • Eliminates leaks
  • Reduces moisture on the surface of the product after packaging
  • Reduces heat treatment losses
  • Minimizes shrinkage
  • Makes easier the shaping
  • Extends the shelf life
  • Increases storage stability

 

Applications:

  • Meat industry
  • Fish industry
  • Poultry industry
  • Dairy industry
  • Baking industry

 

 

Potato fiber

  • Increases efficiency, water absorption > 1600% or > 1800%
  • Particle size: >200µm or >500µm
  • Improves juiciness
  • Improves porosity in bakery products
  • Eliminates leaks
  • Reduces surface moisture after packing
  • Reduces heat treatment losses
  • Minimizes shrinkage 
  • Stabilizes the gluten mesh
  • Increases the efficiency of the dough
  • Makes it easier to form the dough

 

Applications:

  • Meat industry
  • Bakery
  • Diet or reduced calorie foods
     

Corn fiber

  • Absorbs hot and cold water
  • Forms an emulsion 1: 3: 3 (fiber : water : oil)
  • Absorbs and stabilizes the oil
  • It is resistant to thermal treatment
  • Maintains the given shape
  • Has anti-caking properties
  • Works with natural thickeners
  • A natural alternative to cellulose fibers: bamboo, wheat, oat
  • Non-GMO, clean label and no allergens

 

Applications:

  • Bakery and gluten-free 
  • products
  • Soups and sauces
  • Ready meals, products for gastronomy
  • Muffins, muesli and granola, extruded grains
  • Functional mixtures
  • Products based on plant ingredients
  • Sports food