VIS MEDICATRIX NATURAE
– HEALING POWER OF NATURE –
Hippocrates
B E E T F I B E R
High-quality fibers obtained through thermal processes from the pulp of 100% natural sugar beets after sugar extraction. They are added to plant-based products to maintain nutritional content and texture in vegetarian/vegan burgers during frying. In bakery products, they prevent fat rancidity and contribute to maintaining the freshness of bread
A P P L E F I B E R
Apple fibers contain an optimal ratio of soluble and insoluble fibers.
They are gluten-free and have a high mineral content
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Used for stability during baking, to increase viscosity, to prevent syneresis, to achieve good texture, to give a shiny surface to the product, and for stability during freezing and thawing.
Obtained from freshly picked apples that are carefully dried after juice (and oil) extraction. Non-fibrous components such as fruit sugars, colors, and aromas are carefully removed during multiple washings, preserving the cell wall structures completely.
The result is a product with completely neutral sensory characteristics and high water-binding capacity, which consequently gives high water retention power. Moreover, this increases the nutritional-physiological quality of the product.
These fruit fibers, with a high degree of swelling, provide a feeling of fullness for a longer period and have a beneficial effect on peristalsis and digestion
CITRUS FIBER
Citrus fiber contain an optimal ratio of soluble and insoluble fibers.
100% natural citrus fibers. Through a special treatment, the strong bonds between hemicellulose, pectin, proteins, and sugars in the peel are broken, resulting in extended functionality in the form of an expanded fiber network that provides excellent water-binding capacity. The water-binding capacity is 12-15 g of water per 1 g of fiber with minimal mechanical treatment (e.g., mixing) and 20-25 g of water per 1 g of fiber with rapid mixing, and even more with homogenization. The oil-binding capacity is about 4 g of oil per 1 g of fiber. Provides viscosity and mass with a smooth, rich texture in products and stabilizes water in many food systems. Shows excellent stability – thermal, pH, salt, shear, and freezing/thawing processes in food products. High dietary fiber content (min. 70%), with a ratio of soluble fibers/pectin (about 35%).
DIETARY POTATO FIBER
DESCRIPTION Potato fibers are obtained from the cell wall of potatoes. No chemicals are added during production. They have a mild to neutral taste. They come in a standard form and a product with very small granulation
FUNCTION Potato fibers have a unique capacity to absorb a large amount of water – they can retain an amount that is 12 times their own weight. They have the capacity to absorb and retain fat within the fiber matrix. This allows for increased yield by retaining water and/or oil in the product. They can also be used to increase production efficiency by reducing stickiness, which decreases losses and downtime. They improve product quality by enhancing texture, making the product juicier due to water and fat retention
APPLICATION POSSIBILITIES High-temperature processes such as UHT and pasteurization increase the water-binding capacity of potato fibers. Mechanical treatments such as grinding or homogenization do not affect the stability of potato fibers. Stronger mechanical treatments even enhance their water-binding capacity. Low pH does not affect the properties of potato fibers. Therefore, they are ideal for use in low pH applications, such as the production of ketchup, mustard, etc. They are stable at low temperatures. Cooling, freezing, and thawing do not affect their water-binding capacity. They can be mixed with other ingredients and water without the risk of sedimentation or clumping.
They are ideal for use in gluten-free products, have no E number, and are free of any allergens
GLUTEN FREE
NON – GMO
NO E-NUMBER
ORGANIC
AREAS OF USE
CULINARY PRODUCTS
– Reduces fat content in dough and final bakery products
– Extends shelf life by controlling water binding (water activity control – aw)
– Provides freshness and improves texture in bakery products, preventing excessive crumbling in gluten-free and other breads.
BEVERAGES
– Provides beverages with appropriate viscosity, stabilizes the drink, enriches beverages with fibers, and improves fullness of taste.
– Natural clouding agent (traditionally in lemonade).
– Reduces separation in smoothies.
FRUIT PRODUCTS
– Gelling agent, together with pectins.
– Usually used for forming gel < 50°Bx and pH > 2.8 to 3.5.
– Forms gel even with higher amounts of sugar and at higher pH values
MEAT PRODUCTS
– Reduces the need for adding fats.
– Substitute for phosphates in brine and tumbling.
– Stabilizes marinades with or without the presence of fats/oils.
– Forms a stable emulsion with fats/oils.
– Reduces loss during baking by binding water and fats.
– Improves product texture and juiciness by controlling water binding
ICECREAM
– Improves the effect of the hydrocolloid system and partially replaces it.
– Reduces the occurrence of ice crystals.
– Provides stability during melting, i.e., extends the melting time of ice cream.
– Reduces fat content in ice cream.
DIARY PRODUCTS
– Emulsification and stabilization in dairy spreads, cream cheeses, and fruit yogurts. Reduction of fat in sour cream, butter, and dairy spreads.
– Enrichment with fibers in yogurt drinks and yogurt products with cereals.
