In which application areas can VITACEL® food fibers be used?

Because most of our VITACEL® products are neutral with regard to sensory properties and color, they are used in the most important areas of the food industry.
Additionally the VITACEL® apple fibers have a fruity taste. This is also used to advantage in many applications.

Here are the most important, and at the moment, known application areas - the application areas are being expanded continually!

Bread and baked goods:

• dietary fiber enrichment

• calorie reduction

• improved freshness

• stabilization of the gluten structure

• increase in dough yield

• improvement in the pore structure

Cheese:

• Anticaking aid / flowability aid

• stabilizer in cheese products

• reduction of syneresis

• partial substitution of emulsifiers

Meat and sausages:

• reduction of weight loss during heating such as smoking, etc.

• texture improvement

• high water and oil binding

• Partial substitution of emulsifiers, phosphates and proteins

Fruit preparations:

• dietary fiber enrichment

• lends texture

• processing aid

• water-binding

• the frequent substitution of gelling agents

Drinks:

• dietary fiber enrichment

Extrudates and pasta:

• dietary fiber enrichment

• texture improvement

• longer bowl life

• improved crispiness

Frozen food products:

• control of ice crystal size

• binding of free water

• better form stability

Health Food:

• calorific value reduction

• dietary fiber enrichment

• flowability aid

• filler and tableting aid