Mengzhou Tailijie Co.,Ltd

Products

	Dietary Fiber

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tailijie

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.

Dietary fiber 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 dietary fiber appear softer and has a more 'velvety' feel - they become more machine-friendly.
In dry baked goods, like cookies and biscuits, dietary fiber gives a different 'snap' or 'bite' and the possibility of fibre enrichment.

As a meat ingredient

In meat applications dietary fiber 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 dietary fiber 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.

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.

Dietary fiber can be used to make fibre tablets with a very high fibre content. Dietary fiber 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. Dietary fiber is also suitable in m�li 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.