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Vegetable
fiber
fiber
Wheat fiber is a multifunctional ingredient. It improves the quality of meat, fish, dairy, confectionery and bakery products. We will tell you about the specifics of using this raw material and the benefits that you will receive when ordering food ingredients from us.
Dietary fiber deficiency is an urgent nutritional problem that has been actively highlighted since the emergence of the healthy lifestyle trend. Every year more and more customers pay attention to the composition. If it contains fiber, the demand for products increases.
Many Russian and foreign manufacturers add fiber to food products to gain market recognition. Consumers, in turn, highly value products in which dietary fiber acts as a ballast substance useful for the body. The attractiveness of the product to the buyer is also ensured by the fact that fiber is not marked with the "E" index on the label.
The use of fiber in food production is associated not only with the health benefits of the customer, but also with an increase in the yield of the final product and an improvement in its quality. Fiber has high moisture-retaining and fat-retaining properties. Meat processing plants were the first to notice the amazing benefits of dietary fiber. And today, the meat industry is a leader in the use of fiber.
The scope of application of fiber is gradually expanding. Dietary fiber is used in the food concentrate, dairy and confectionery industries, as well as in the production of bakery and dietary products.
Many Russian and foreign manufacturers add fiber to food products to gain market recognition. Consumers, in turn, highly value products in which dietary fiber acts as a ballast substance useful for the body. The attractiveness of the product to the buyer is also ensured by the fact that fiber is not marked with the "E" index on the label.
The use of fiber in food production is associated not only with the health benefits of the customer, but also with an increase in the yield of the final product and an improvement in its quality. Fiber has high moisture-retaining and fat-retaining properties. Meat processing plants were the first to notice the amazing benefits of dietary fiber. And today, the meat industry is a leader in the use of fiber.
The scope of application of fiber is gradually expanding. Dietary fiber is used in the food concentrate, dairy and confectionery industries, as well as in the production of bakery and dietary products.
Why do food manufacturers use fiber?
How fiber is produced
Fiber is produced using green technologies from the vegetative part of the raw materials. In order to obtain a high-quality product, we use dry processing methods with mechanical grinding and classification of cellulose components without the use of chemicals. After that, the raw materials are bleached using an environmentally friendly oxygen method and packed in multilayer paper bags for careful storage.
Fiber
EVC 90
EVC 90
Size — 90 microns
Hydration — at least 1:5
Fat retention — at least 1:4
The weight of the bag is 15 kg
The weight of the europallet is 495 kg
Hydration — at least 1:5
Fat retention — at least 1:4
The weight of the bag is 15 kg
The weight of the europallet is 495 kg
Fiber
EVC 200
EVC 200
Size — 200 microns
Hydration — at least 1:6
Fat retention — at least 1:6
The weight of the bag is 15 kg
The weight of the europallet is 495 kg
Hydration — at least 1:6
Fat retention — at least 1:6
The weight of the bag is 15 kg
The weight of the europallet is 495 kg
Fiber
EVC 400
EVC 400
Size — 400 microns
Hydration — at least 1:9
Fat retention — at least 1:7
The weight of the bag is 10 kg
The weight of the europallet is 420 kg
Hydration — at least 1:9
Fat retention — at least 1:7
The weight of the bag is 10 kg
The weight of the europallet is 420 kg
The demand for fiber in the food industry is associated with its high biological value and functional and technological characteristics. Let’s look at which industries use dietary fiber and what benefits it brings.
The use of fiber
EnviroCells fiber is a 100% natural ingredient that improves the quality of the final product and increases the profitability of its production.
Raw material Properties:
Our vegetable fiber fully complies with the requirements of ТР ТС 021/2011 "On Food safety"
Raw material Properties:
- fibrous structure
- neutral taste and odor without aftertaste
- The color ranges from white to light beige
- the content of dietary fiber is at least 97% in the dry residue
- there are raw materials of varying degrees of fiber and fineness of grinding
- moisture retention in cold and hot water is not less than 1:7−9
- the mass fraction of moisture is not more than 12%
- the mass fraction of protein is not more than 1.0% in the non-GMO dry residue
Our vegetable fiber fully complies with the requirements of ТР ТС 021/2011 "On Food safety"
Characteristics of wheat fiber
BRANCHES OF APPLICATION
Meat and fish industry
In meat and fish products, fiber acts as a stabilizing and emulsifying agent. Raw materials are added to chopped semi-finished products, minced meat, boiled and semi-smoked sausages, sausages, sausages, canned food, pastes and liver products.
Advantages of using wheat fiber in meat and fish products:
Advantages of using wheat fiber in meat and fish products:
- improves consistency, juiciness and presentation
- ensures the stability of the product during the shelf life, excluding the separation of fat and meat juice
- reduces moisture loss when heated
- reduces caloric content and increases the yield of the product
- improves organoleptic properties
- prevents broth-fat swelling under the shell
- prolongs the shelf life
BRANCHES OF APPLICATION
Dairy and food concentrate production
Vegetable fiber is added to fermented dairy products, processed and imitation cheeses, cottage cheese and sour cream products. Improves the quality of tomato pastes, sauces, ketchups, mayonnaise and vegetable caviar.
Advantages of using wheat fiber in meat and fish products:
Advantages of using wheat fiber in meat and fish products:
- Partial or complete replacement of thickeners
- Ballast enrichment
- Calorie reduction
- Improved consistency and texture
- Decreased syneresis is a spontaneous decrease in volume
- Increased shelf life and yield of finished products
BRANCHES OF APPLICATION
Confectionery and bakery production
In the last decade, wheat fiber has been actively used in the production of bakery and confectionery products: pastes, souffles, gingerbread, cookies and waffle products. Dietary fiber is also included in wheat and rye-wheat bread and other baked goods.
Fiber greatly facilitates the manufacturing process and improves the quality of the final product, in particular:
Fiber greatly facilitates the manufacturing process and improves the quality of the final product, in particular:
- Improves the rheology of food masses — density, elasticity, adhesion
- Reduces caloric intake
- Provides a uniform porous structure
- Protects against staling and drying out
- It provides microbiological stability and prolongs the shelf life
- Increases the yield of the final product
BRANCHES OF APPLICATION
The benefits of using fiber in the fillings of products
EnviroCells fiber is used as an emulsifier in meat, vegetable and fruit and berry fillings.
The use of dietary fiber in the production of products with fillings helps:
The use of dietary fiber in the production of products with fillings helps:
- Simplify production
- Increase the weight of the product and shorten the cooking time
- Exclude the separation of the filling from the shell
Declaration of Conformity and test report
High-quality raw materials at a low price in Russia
Order food ingredients without overpaying for imports. We use Russian raw materials and process them in our production facilities. This ensures that there are no problems with logistics and payments in rubles. Our products meet international quality standards in the industry and successfully compete with imported counterparts. If necessary, we can adapt the food ingredients to your recipe.
Do you want to create a sustainable and highly efficient production that scales easily?
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