Vestkorn Fibradan food

VESTKORN FIBRADAN® food

Vestkorn Fibradan® food

Fibradan® is made from peahull 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® 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.

The ingredient is also a cost-effective solution, allowing a natural, clean-label positioning, with 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® can not 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 effectiv

The ingredient is also a cost-effective solution, allowing a natural, clean-label positioning, with 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.

90%
DIETARY FIBRES
3%
STARCH
1%
FAT

Funcitional 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

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100% NATURAL from PULSES
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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