An innovative range of very functional vegetable fibers is available introducing freshness, improving texture/yield, replacing emulsifiers, gums or hydrocolloids. Injection possibilities with the micronized fibres. The fibers are temperature stable and have high water-binding capacities. They 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.
This natural fiber can be used in a wide range of meat applications, such as:
Emulsifier and stabilizer
Cheese emulsions and cheese analogues
Gastronomy products (like sauces, mousse based on cheese or meat)