Here is your choice of Dietary Fibers!

Posted by Nikhil Kapoor on

Hello Friends,
Good day to you.

I wrote to you few days back about the benefits of dietary fibers in your recipe and was overwhelmed by the responses I received from our food industry friends!

Today, I thought to write some more specifics about its food application and benefits.

 

FIBER IN BEVERAGES

BENEFITS:

  • E number free thickener
  • replacement of expensive raw materials
  • improved satiety and calorie / fat reduction

DOSAGE
It depends on the recipe, fiber type, purpose and usually varies between 1-6%. According to EU laws, fiber enrichment can be claimed with 3% of total fiber content.

PROCESSING.
Fibers are added in dry condition and mixed together with other dry ingredients.

SUITABLE FIBER TYPES
To optimize sensory and functional properties in drinks, fibers with 26-35 μm are used, namely SANACEL® 20,30, SANACEL® wheat 30 and SANACEL® oat 30.
Partly soluble fiber can added if desired.
Fibers can also imitate the mouthfeel of the pulp.

FIBER IN DAIRY

BENEFITS:

  • E number free stabilizer for ice cream
  • Reduction of syneresis in yogurt preparation
  • Calorie reduction with fuller mouthfeel
  • Thickening, stabilizing and texturizing abilities
  • Replacement of casein or caseinates

DOSAGE
It depends on the purpose, other raw materials and recipe, and usually varies between 1.5 to 2.0%. According to EU laws, fiber enrichment can be claimed with 3% of total fiber content.

SUITABLE FIBER TYPES
To optimize sensory and functional properties in milk products, fibers with 35-80 μm are used, namely SANACEL®, SANACEL® wheat, SANACEL® oat, SANACEL® bamboo, SANACEL® pot 90 and SANACEL® add FA.

FIBER IN SAUCES

BENEFITS:

  • E number free thickener
  • Increased yield with improved consistency
  • Calorie reduction / fat reduction
  • Replacement of expensive raw materials
  • Reduction of syneresis

DOSAGE
It depends on the recipe, fiber type and purpose, and usually varies between 1.0 to 2.0%. According to EU laws, fiber enrichment can be claimed with 3% of total fiber content.

PROCESSING
In prepared sauces, fibers are added to cold sauce base or are added pre-hydrated.
In instant sauces, fibers are mixed with other dry ingredients,

SUITABLE FIBER TYPES
To optimize sensory and functional properties in sauces, fibers with 50-200 μm are used, namely SANACEL® wheat, SANACEL® oat, SANACEL® AF 401, SANACEL® pot and SANACEL® add.

We are business associates of CFF GmbH & Co KG, which is one of the largest fiber producers worldwide and I can represent them for your esteemed organisation. They offer a range of Fibers and Fiber Blends with their brand SANACEL®

Having personally known the benefits of these fibers and how your consumers can benefit, I would recommend it to be worth your consideration!!

Is there anything I can be of more information? If so, please feel free to reach me out and I shall make it as simple for you!

Thanks & Best Regards,
Nikhil Kapoor | Director | Blue Ingredients Private Limited
305-C, 3rd Floor, IRIS Tech Park, Sector 48, Sohna Road, Gurgaon 122018, India
E: nikhil@theblueingredientcompany.com | T: +91-124-4056313 | M : +91-8452-002409
W: www.theblueingredientcompany.com

Copyright © 2018 BLUE INGREDIENTS PRIVATE LIMITED, All rights reserved.

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