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IMPAG Chemicals Poland Sp. z o.o.

Nutrition & Health
ul. Powązkowska 44c
01-797 Warszawa, Poland

Phone : +48 22 418 40 00
info@impag.pl

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Nutrition & Health


30.08.2021

Functional fibres

  • HI-FIBRE 115 
  • HI-SMOOTH 
  • MELTEC®



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
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