Highly functional vegetable fibers

General

Different vegetable fibers are available improving texture/yield, replacing eggs, hydrocolloids, glycerine or sorbitol. They are also applicable as a substitute to gelatin. 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. For more information on this emulsifying fiber, see here.

Applications

This natural fiber can be used in a wide range of confectionary applications, such as:

• Emulsifier and stabilizer

• Replacement of emulsifiers in bakery, (ice) creams

• Reduction of checking in cookies

• Stabilizer for fillings

• Ice cream, fruit preparations

• Palm-oil replacement in cookies

• Chocolate (fat bloom)