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Highly functional vegetable fibers
General
An innovative range of very functional vegetable fibers is available introducing freshness, improving texture/yield, replacing emulsifiers, gums, hydrocolloids and other EEC additives. They are temperature stable and have high water-binding capacities. These fibers can be used as meat replacement, 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 convenience food applications, such as:
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Emulsifier and stabilizer
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Cheese emulsions and cheese analogues
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Spreadable emulsions
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Stabilizer for fillings
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Sauces, fruit preparations
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Creams (hydrated)
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Gastronomy products (like sauces, mousse based on cheese or meat)
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