This highly functional dietary fibre has a unique composition and excellent characteristics that make it a very appreciated and useful ingredient in bakery, meat and other food applications.
As a concentrated dietary fibre with an optimal ratio of soluble and insoluble fibres, Fibrex® also has a high potential in health applications.
Different fractions are available for an optimal result.
Product properties
- high concentration: Fibrex® has a high natural concentration of dietary fibres (73% according to the Difference Method and 68% according to AOAC). Approximately one third is soluble fibre (mainly pectin) and two thirds are insoluble (hemicelluloses and cellulose)
- excellent characteristics: a high water-holding capacity provides a broad application area
- thermo stable: will maintain the characteristics throughout freezing, baking and frying
- gluten free: by nature free from gluten, which makes it an excellent dietary fibre for people suffering from celiac disease
- free from phytic acid: will therefore not form chemical complexes with minerals, like iron and zinc, which could inhibit the absorption of these minerals
Fibrex® as a bakery ingredient
The primary function in bread is to retain more water in the baked bread, thereby slowing down the ageing (i.e. staling or starch degradation) of bread. The result is bread that remains moister and softer longer and consequently is perceived to be fresher. This is achieved by using a natural product with no chemicals or E-numbers.
Since Fibrex® contains some 22% pectin, bound in the cell-wall material, the surface of the particles will expose pectin molecules that in the presence of water will form a gel and give a 'slippery' surface to the particles. This is why most doughs containing Fibrex® appear softer and has a more 'velvety' feel - they become more machine-friendly.
In dry baked goods, like cookies and biscuits, Fibrex® gives a different 'snap' or 'bite' and the possibility of fibre enrichment.
Fibrex® as a meat ingredient
In meat applications Fibrex® can help to modify texture, mouth-feel and chewing resistance, act as a filler and assist in the water/fat management. Thanks to the different fractions, you can choose the grade that gives your end product the desired texture and mouth-feel, and therefore also improve the perceived properties of the available meat quality.
Since Fibrex® will absorb and hold water - throughout the cooking or frying - it acts as a 'healthy filler', i.e. a filler with a low calorie content. This can provide economical advantages for the manufacturer.
Fibrex® as a health ingredient
Soluble fibres can help lower blood cholesterol and smooth out the blood sugar curve, while insoluble fibres are bulking agents and can help prevent constipation.
Fibrex® can be used to make fibre tablets with a very high fibre content. Fibrex® can also be packed and marketed in sachets to be dispersed in water or juice, with or without a prior coating with dispersant and/or flavouring. Fibrex® is also suitable in müsli or other breakfast cereal products and, thanks to its high concentration of dietary fibre, significantly improve the fibre level.
Different fractions can be included in extrusion (up to 25%) or agglomeration formulations as highly concentrated fibre enrichment in both snacks and breakfast cereal products.
| PDFs | Language |
| Product Information | in English |
| Product Information 595 DC | in English |
| Fibrex® in the bakery | in English in German |
| Fibrex® in meat products and convenience food | in English in German |
| Fibrex® and health | in English in German |
| Physiological effects and clinical result | in English |
| Fibrex® Presentation | in English in German |
| Fibrex® makes a better beefburger | in English in German |
| Fibrex® makes a better frankfurter | in English |
| HCCAP Plan on Fibrex® Production | in English |
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