VESTKORN fibradan® food
Vestkorn Fibradan® food
Fibradan® is made from pea hull and has a uniquely
high content of dietary fibres (>85%), all natural and
gluten-free. The fibre consists mainly of cellulose
and pectin and is also a good source of essential
vitamins and minerals. To ensure state of the art
bacteriological standards, Fibradan® is always heat
treated and strictly controlled.
The high water-binding capacity, fat absorption and
dough conditioning properties of Fibradan® make
it perfect for baked products, especially gluten-free
applications. By increasing water absorption and
partially substituting gluten-free flour in baked
foods, Fibradan® make it possible to develop baked
goods with high fibre claims.
The ingredient is also a cost-effective solution,
allowing a natural, clean-label positioning, with
a no-allergen claim. Frying loss can be significantly
reduced when using Fibradan® in ground meat.
Tests with meat burger show both significantly less
reduction in size and less shrinkage. It created an
excellent mouthfeel making the burger less elastic
with a better bite while keeping the softness and
improving the juiciness.
APPLICATIONS IN FOOD
Bread, biscuits, crackers, breakfast cereals. Furthermore Fibradan® can be used as a healthy functional ingredient in minced meat products and sausages. Fibradan® cannot only make meat products healthier. Due to the fat- and water-binding properties Fibradan® can also be a very interesting cost saver in minced meat products and sausages.
High water-binding capacity
The high water-binding capacity, fat absorption and dough conditioning properties of Fibradan® makes it perfect for baked products, especially gluten-free applications. By increasing water absorption and partially substituting gluten-free flour in baked foods, Fibradan® makes it possible to develop baked goods with high fibre claims.
Cost effectivE
The ingredient is also a cost-effective solution, allowing a natural, clean-label positioning, with a no-allergen claim. Frying loss can be significantly reduced when using Fibradan® in ground meat.
Tests
Tests with meat burger show both significantly less reduction in size and less shrinkage. It created an excellent mouthfeel making the burger less elastic with a better bite while keeping the softness and improving the juiciness.
Functional Benefits
• Low impact on rheology in comparison to other insoluble fibres
• No negative influence on kneading time, quality of the dough, volume or taste
• Very good water and fat binding improve the baking yields and the shelf-life of baked goods
• Texture and yield improvement in ground meat products
• Replacing meat, lowering costs
• Spice carrier
100% NATURAL from PULSES
Organic products available
Applications for Fibradan®
• Bread, biscuits, crackers, breakfast cereals
• Furthermore Fibradan® can be used as a healthy functional ingredient in minced meat products and sausages
• Fibradan® make meat products healthier
•Due to the fat-, and water-binding properties Fibradan® can also be a very interesting cost saver in minced meat products and sausages
GLUTEN-FREE • NON-GMO • SUSTAINABLE • CLEAN LABEL • SAFE • TRANSPARENT • NUTRITIONAL • NATURAL • HOLISTIC
