Fibre
Fibre can be widely used in all kinds of baked goods. It is a stabiliser for fillings and can replace palm oil in cookies. Because it increases the nutritional quality, it can be used to improve the Nutri-Score. For example, oat fibre is rich in beta-glucans that keep the cholesterol level stable and may reduce the blood sugar level after a meal.
Plant fibre can also be used for bulk sugar reduction. Furthermore, fibre is stable during heat or temperature treatments, under pressure and during freezing or defrosting cycles. As such, our range of plant fibre options gives your products a healthy, functional upgrade.
Plant fibre can also be used for bulk sugar reduction. Furthermore, fibre is stable during heat or temperature treatments, under pressure and during freezing or defrosting cycles. As such, our range of plant fibre options gives your products a healthy, functional upgrade.
PROPERTIES AND BENEFITS:
- High water-binding and emulsifying capacity, replacement of emulsifiers in baked goods
- Stabiliser in fillings
- Stable during heat or temperature treatments, under pressure and during freezing or defrosting cycles
- Nutritional improvement, fibre enrichment (Nutri-Score)
- Particular attention to gluten-free applications and clean label solutions
